German Plum Cake (Zwetschgenkuchen)

In a large mixing bowl place flour; make a well in the center.

In a small bowl combine warm milk, crumbled yeast (or active dry yeast) and pinch of sugar; stir to dissolve. Pour yeast mixture into well and let set 5 minutes.

In a small bowl combine butter, egg yolks, and salt; add to well. Knead liquid into dry ingredients until dough is smooth, elastic, and easy to shape into a ball. Work in more flour (about 1/2 cup) if needed. Dust with flour. Cover with a damp towel and proof in a warm spot until doubled, about 1 hour.

Punch down dough; turn onto lightly floured surface and roll out 1/2-inch thick. Place on a greased 15- x 10- x 1-inch baking sheet; cover with a towel and proof for 20 minutes.

Cut plums into quarters lengthwise, removing pits. Arrange plum quarters on dough vertically, poking ends into the dough (pack tightly). Dough should be soft enough to support plum quarters on end. Sprinkle with 1/2 cup cinnamon-sugar. Cover and proof for 10 minutes.

Bake at 390 degrees F for about 40 minutes. Sprinkle with remaining cinnamon-sugar.