Quetscheflued

Combine the lukewarm flour, yeast, sugar, and salt in a large mixing bowl. Create a well in the center and pour in the lukewarm milk, melted butter, and egg.

Mix the ingredients together until a soft dough forms, then knead on a lightly floured surface for 8-10 minutes until smooth and elastic.

Place the dough in a lightly buttered bowl, cover with a clean cloth, and let it rise in a warm place for about 15 minutes until slightly puffy.

While the dough rises, pit the plums and set them aside.

Turn the risen dough out onto a floured surface and gently press it into a rectangular shape about ½-inch thick.

Arrange the pitted plums evenly over the dough, pressing them gently into the surface so they are partially embedded.

Transfer the plum-topped dough to a buttered baking sheet, cover loosely, and let rise again for about 10 minutes.

Preheat the oven to 200°C (400°F) and bake the Quetscheflued for 20-25 minutes until golden brown and the plums are soft.

Remove from the oven and let cool slightly on a wire rack before serving warm.