15 g of fresh yeast is dissolved in 100 g of warm milk. Sift 250 g of wheat flour through a sieve directly onto the table. In the center of the resulting slide, we make a recess. Pour milk into it and knead the dough.
Add about 3 tablespoons of water, continue to knead. Pour 20 g of granulated sugar. Introduce 20 g of butter in parts and knead again.
Put the resulting dough into a bowl, cover with cling film. Then we send to stand in a warm oven for 1 hour.
500 grams of plums are cut in half, remove the seeds and put in a bowl. Sprinkle with sugar and mix. Let stand, and then filter through a sieve, draining excess juice.
Flouring the work surface with flour. Divide the dough into larger and smaller parts.
Lubricate the baking dish with butter and sprinkle with flour, remove excess from the mold. Thinly roll out most of it and transfer it into shape, crush the dough on the edges. Spread the filling evenly.
Roll out the second part of the dough. In a checkerboard pattern, we make small cuts on the dough and slightly push them apart. Spread on top of the filling.
We connect both parts of the cake and remove the excess dough. Wrap the edges of the pie inside and make a notch with a fork. Combine 1 egg and a little water, beat. Cover the pie with a lezon. Bake in the oven for 30 minutes at a temperature of 200 degrees.