Autumnal yeast flat cake (dairy)

This is a typical central European cake, that is made using seasonal fruit. Plum and cinnamon was always my favourite and I have also decided to try something new and use figs as well.
This cake has dairy in it, as I have discovered, that a small(ish) amount of dairy in a cooked form doesn't irritate my daughter. Hurray! 

Ingredients:

250ml tepid milk

25g fresh yeast*

500g plain flour

2 yolks

50g sugar and some for sprinkling 

200g butter or margarine

Pinch of salt

About 6 figs and 6 plums

1tsp cinnamon 

1tsp milled poppy (optional)

2tbsp flaked almonds (optional)

Icing sugar for dusting

*this can be a difficult thing to buy in the UK, but you can get a little bit from a baker at a supermarket for free. Or alternatively try a Polish shop.

Method:

Make a starter by putting some of the sugar into the milk and crumbling the yeast into it. Leave it in a warm place, covered with a tea towel to froth up. 

2) Mix together the flour, the rest of the sugar and salt

3) Mix in the egg yolks and the softened butter or margarine.

4) Mix in the yeast starter and knead until the dough stops sticking to the bowl.

5) Cover with tea towel and leave in a warm place to double in size.

6) Tip the dough out onto a floured surface, cut in two and roll out into flat rectangles that will fit on a baking tray.

7) Cut the fruit and lay out onto the dough and press in lightly. Sprinkle sugar, cinnamon and flaked almonds on the fig cake and sugar and poppy on the plum one.

8) Bake for 20 minutes at 200C