Jockel`s Rolled Crumble Cake

Summary

Ingredients

For the yeast dough:

• 0.25 ¼ cube yeast
• 0.5 teaspoon ½ salt
• 40 grams sugar
• 1 pinch (s) vanilla
• 1 pinch (s) cardamom
• 125 ml milk, low-fat
• 25 g butter
• 1 egg white or half an egg
• 250 g flour

For the sprinkles:

• 130 g flour
• 70 g butter
• 50 grams sugar
• 1 pinch (s) salt
• 1 pinch (s) vanilla
• 1 teaspoon water
• 1 egg yolk or the other half the egg

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Instructions

1. Mix the yeast with a pinch of salt, the sugar, vanilla and cardamom and dissolve. Then add the lukewarm milk with egg and butter and mix everything well. Now add the flour and knead a homogeneous dough. It shouldn`t be very sticky, otherwise you won`t be able to roll it out so well later. Now let the dough rest until its volume has roughly doubled.
2. For the crumble dough, simply put all the ingredients in a bowl and knead into a crumbly dough.
3. Preheat the oven to 200 ° C top / bottom heat.
4. Roll out the dough into a rectangle on a lightly floured surface and sprinkle with the crumble. Roll up the dough, seal it tightly at the ends and place the roll on a baking sheet lined with baking paper with the seal facing down. Brush well with egg yolk or egg and cut once lengthways at the top so that the cake looks nice afterwards.
5. Bake for about 25 minutes. The dough will rise better if you still make steam (water splashes on the bottom of the oven).
6. Tastes warm and cold and also with jam.