For the yeast dough, place flour, egg, 75 g sugar, 1/4 teaspoon salt and 25 g fat in flakes in a mixing bowl. Warm 125 ml milk lukewarm, remove from the heat, crumble the yeast into it and dissolve while stirring. Pour onto the flour mixture and knead into a smooth dough with the dough hooks of the hand mixer. Cover and leave to rise in a warm place for about 50 minutes. Cut the vanilla pod lengthwise and scrape out the pulp. Bring 450 ml milk, vanilla pulp, 30 g sugar and 1 pinch of salt to the boil, turn off the stove.
Whisk 5 tbsp. milk, starch and egg yolk, stir into the milk and simmer for about 1 minute in the after-heat. Pour into a sauce boat and let cool off. Form yeast dough into a roll with floured hands, cut into 6 slices. Press each slice flat on the floured palm to form a circle (approx. 10 cm Ø). Place 1 heaped teaspoon of plum puree in the middle of each circle, pressing the edges upwards to form a ball. Place the squeezed side down in a greased ovenproof dish (approx. 20 x 20 cm; 1 1/2 litre capacity). Leave to rise again for approx. 30 minutes. In the meantime melt 50 g of fat for the glaze. Add 125 ml milk and 25 g sugar. Pour over the passed baked pastries. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 25-30 minutes.
Place the squeezed side down in a greased ovenproof dish (approx. 20 x 20 cm; 1 1/2 litre capacity). Leave to rise again for approx. 30 minutes. In the meantime melt 50 g of fat for the glaze. Add 125 ml milk and 25 g sugar. Pour over the passed baked pastries. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 25-30 minutes. Cover if necessary after half the baking time. Remove the pastries from the oven, dust with icing sugar and serve with vanilla sauce
Waiting time 1 hour