Summary

Ingredients

• 1 cube yeast
• 500g flour
• 250 ml milk
• 75 grams sugar
• 50 g butter
• 1 egg (s)
• 1 packet vanilla sugar
• 1 pinch (s) salt
• 1 sachet flavor (lemon)

For the sprinkles:

• 250 g flour
• 100 g suar
• 1 packet vanilla sugar
• 1 pinch (s) salt
• 1 egg (s)
• 125 g butter
• Cinnamon to taste

For covering:

• 50 g butter, melted
• 200 g butter
• 100 g almond (s), sliced
• 100 g suar

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Instructions

1. For the yeast dough, put flour in a large bowl, make a well in it. Add sugar, vanilla sugar, egg, lemon flavor and salt. Dissolve the yeast in the lukewarm milk, melt the fat, add both individually to the bowl and stir in. Knead into a smooth dough with the dough hook of the mixer. Let the dough rise in a warm place until it is about twice as high.
2. In the meantime, knead the ingredients for the crumble dough and refrigerate.
3. Knead the risen yeast dough briefly and roll it out on a deep greased and floured baking sheet (drip pan). Cover and let rise for another 20 minutes.
4. Use a spoon handle (or thumb) to make many hollows in the dough. Brush with the melted butter. Dice 200 g butter and place in the wells. Spread the sprinkles on top.
5. Sprinkle with flaked almonds and sugar.
6. Bake in the preheated oven, electric stove: 175 ° C, middle rack, approx. 30 minutes, fan oven: 175 ° C for approx. 20 minutes.
7. The cake tastes warm and cold. I only used 60 g flaked almonds and 120 g butter. The crumbles are crispy thanks to the egg they contain.