Kołacz - Polish Fruit Tart

Dissolve yeast in warm milk (38°C) with 1 teaspoon sugar, let rest 10 minutes until surface is foamy.

In large mixing bowl, combine flour with remaining sugar, pinch of salt, make well in center.

Pour yeast mixture into well, add beaten egg and melted cooled butter, mix with wooden spoon.

Knead dough on lightly floured surface for 8-10 minutes until smooth, soft, and slightly sticky.

Place in greased bowl, cover with damp towel, let rise in warm place 60-75 minutes until doubled.

While dough rises, prepare streusel: rub together flour, cold cubed butter, and 3 tablespoons sugar until crumbly.

Prepare fruit: pit and halve plums, or peel core and slice apples, toss with cinnamon and 2 tablespoons sugar.

Punch down risen dough, press and stretch into greased 30x40cm baking pan, creating slight rim around edges.

Let dough rest in pan for 15 minutes, preheat oven to 180°C (350°F).

Arrange prepared fruit over dough in overlapping rows, pressing gently into surface.

Sprinkle streusel topping evenly over fruit, covering completely.

Bake 32-38 minutes until edges are golden brown and streusel is crisp and lightly browned.

Check doneness by inserting toothpick into dough between fruit - should come out clean.

Let cool in pan for 15 minutes before cutting into squares.

Dust with powdered sugar before serving if desired, serve warm or at room temperature.