Dissolve the yeast in a cup with warm milk and a pinch of sugar and let rise.
Put the flour in a bowl, make a well in the middle with the wooden spoon. Put the egg, sugar, butter, lard, remaining warm milk and the yeast in the well. Put the salt on the edge of the flour.
Work the ingredients into a smooth dough from the inside out, add a little milk if necessary and beat with a wooden spoon until a very smooth, supple dough is formed. Let the dough rise in a warm place until it has doubled.
Grease a baking sheet, place the dough on it, roll out and let rise for about 20 minutes. Preheat the oven to 175 ° C top / bottom heat.
For the crumble, put all the ingredients in a bowl and use the dough hook to make crumbles. Using a brush, brush the yeast dough with jam or a little warm milk and cover evenly with the sprinkles.
Put the baking sheet in the oven, put it in the middle, and bake for about 20-25 minutes.
The crumble cake tastes best freshly baked. The next day I put it briefly in the microwave or in the oven and bake it up. Sprinkle a little more powdered sugar and the cake is ready.
How to make the perfect crumble: For coarse crumble, add the butter cold and in pieces to the flour and sugar and process with the dough hook. Those who prefer fine streusel can use melted butter for the streusel and mix them with the hand mixer. With both variants, do not stir the dough for too long, otherwise the crumble will become hard.
Crumble the dough with your hands and spread it on the cake. If you like your crumble cake extra crispy, simply brush the crumble with cold water while baking.
Streusel cake made from yeast dough is easy to freeze. Simply thaw and bake the crumble cake in the oven at 150 degrees for about 10 minutes.
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