Crumble the yeast in a tall container, sprinkle the sugar and vanilla sugar over it, pour the warm milk over it and stir well (put the sugar on the yeast so that the yeast does not get a temperature shock).
Pour the salt, the egg and the melted butter over the flour and then pour the yeast over it and use a hand mixer with a dough hook to make a dough, first on the lowest, then on the highest setting in about 5 minutes.
The dough should form a lump in the mixing bowl around the kneading dough (if the dough is still a little too damp, sprinkle some flour and work it in well).
Then cover and let the dough rise in a warm place for about 15 minutes. (I let the dough rise in the oven at around 50 ° C with hot air.)
Then work the dough thoroughly by hand and let it rise for another 15 minutes.
Meanwhile, grease a high-edged baking sheet and spread the dough on the sheet.
Then cover the dough again and let it rise well.
Now you can take the dough out of the oven again and press indentations into the dough at a distance of about 5 cm, the easiest way to do this is with your thumb.
Now place the chilled butter in flakes in the indentations and sprinkle with sugar (amount depending on taste).
Then distribute the almonds and vanilla sugar evenly over the dough and butter.
The whole thing then has to rise again until the dough has visibly enlarged. (Be careful not to cover the dough anymore, otherwise the butter will stick to the cover.)
When the dough has visibly enlarged, bake everything for about 15 minutes.
Top / bottom heat: 200-220 ° C
Hot air: 180-200 ° C
Gas: level 3-4
Let the cake cool on the baking sheet and then cut into portions.
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