Summary

Ingredients

For the dough:

• 375 grams flour
• 40 g yeast, fresh
• 200 ml milk, lukewarm
• 50 grams sugar
• 1 packet vanilla sugar
• 0.5 teaspoon ½ salt
• 50 g butter, soft
• 1 egg (s)

For brushing: (of the dough)

• 20 g butter, melt

For the sprinkles:

• 300 grams flour
• 200 g suar
• 1 packet vanilla sugar
• 200 g butter, soft
• 1 tablespoon cocoa powder
• 1 pinch cinnamon

For brushing: (the hot cake)

• 150 ml milk, warm
• 60 g butter, melt

For brushing: (of the cooled cake)

• 40 g butter, melt

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Instructions

1. For the dough, sift 2/3 of the flour into a bowl, make a well. Mix crumbled yeast with 1 teaspoon sugar and some of the warm milk, pour into the well, cover with flour. Let rise covered for 10-15 minutes.
2. Put the other ingredients, apart from the flour residue, with the remaining milk on the edge of the flour, beat vigorously with a wooden spoon until the dough comes off the bottom of the bowl and bubbles. Then knead in the rest of the flour, work the dough vigorously for a few minutes until it no longer sticks. Then cover and let rise in a warm place for about 30 minutes.
3. In the meantime, knead all the ingredients for the crumble, except for cocoa and cinnamon. Halve the crumble dough, knead the cocoa under one half and the cinnamon under the other half (as desired).
4. Knead the dough again briefly, roll out to the size of a tray (approx. 32 x 38 cm) and place on a greased tray or lined with baking paper. Brush with the melted butter (caution, it must not be hot). Distribute light and dark sprinkles alternately in diametergonal strips on the dough. Let the cake rise for another 15 minutes.
5. Bake in the preheated oven at 200 degrees on the 2nd rack from the bottom for 15-20 minutes. Mix the warm milk and melted butter, brush the hot cake with it. Let cool down.
6. Drizzle the cooled cake with melted butter. Whipped cream tastes good with it.