Ingredients:

Fine Yeast Dough:

•      1 cup    Whole Milk, might only need a little more than ¾ cup
•        42 g    Active Dry Yeast (2 pkgs)
•      125 g    Unsalted Butter, melted
•      125 g    Sugar
•       1 tsp    Vanilla Extract
•            2    Eggs
•       ½ tsp   Salt
•       500 g    Flour
•                  Butter to grease the baking sheet

Topping:

•   3 – 4 lbs    Italian Prune Plums
• 50 – 75 g    Sugar to sprinkle on in the end

Directions:

Warm ¾ cups of milk.
Place yeast in a small bowl and gradually add milk while stirring.
Proof until mixture starts bubbling.

Set up Stand Mixer with the Kneading Hook.
Add all dough ingredients to the mixer bowl, making sure that the butter is not too hot and eggs are at room temperature.
On a low setting run the mixer for about 5 minutes.
If needed add more warm milk.

Cover bowl with plastic wrap, place in a warm place (or in the oven if it comes with a proof setting) and proof until it doubles in size. (1 -1½ hours)

In meantime clean, pit and quarter the plums.

Generously butter a half size bakery sheet pan (13 X 18 inches).
Distribute the dough evenly on the pan.
Lay out all the plum quarters in rows onto the dough.

Proof the cake for approximately another hour.

Heat the oven to 350°F and bake until dough is golden brown ( about 45 minutes). (If you use a convection oven set your temperature at a lower setting!).

After you remove the cake from the oven, immediately sprinkle plums with sugar.