1. Dissolve the yeast and sugar in the lukewarm milk, then knead with the flour, egg, soft butter and salt to a smooth dough; cover and let rise for 1 hour.
2. Wash and pit the plums and cut the tips open like a fan without cutting all the way through (or simply halve them).
3. Roll the dough out on a lined baking tray and sprinkle with the ground almonds - they soak up the plum juice.
4. Arrange the plums close together like scales, cut side up, on the dough and let rise for another 15 minutes.
5. Bake in an oven preheated to 190 °C for 30-35 minutes; straight out of the oven, sprinkle with the cinnamon sugar while still hot.
6. Serve lukewarm with vanilla whipped cream.
Tip: Late-summer, firm-fleshed freestone plums are the real thing - soft, juicy plums make the dough soggy.
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