Mix flour with yeast. Add warm milk, sugar, salt and egg.
Knead until smooth, at the end of the batch add the melted and cooled butter.
Cover the dishes with the dough with a film or towel, send them to a warm place for 1.5 hours.
Knead the dough well and divide it into 12 parts.
Roll up round buns and place them on a baking sheet covered with parchment.
Cover with a towel and send to proofing for 30 minutes.
Prepare the curd filling: RUB the curd three times through a sieve, add sugar, vanilla sugar and melted butter. Stir well.
Cut the plums in half and remove the stone.
For the streusel, grind the flour, sugar and butter to a crumble state.
In the buns that come up, make depressions for the filling with the bottom of the glass.
Put the curd filling.
On each bun, put two halves of plums cut up, slightly drowning them in the curd filling.
Brush the edges of the buns with egg whipped with milk.
Sprinkle the buns with streusel.
Bake in a preheated 190*C oven for 18-20 minutes.
Finished rolls to cool on a wire rack.