German streusel cake

For the streusel cake, first activate the yeast. Pour the lukewarm milk into a bowl and stir in the crumbled yeast with a teaspoon of sugar. Let it foam for 10 minutes.

Add the remaining sugar, a pinch of salt, the egg, softened butter, and the activated yeast to the flour. Work it into a supple dough that does not stick to your hands. Cover it with a towel and let it rise in a warm spot for an hour, until it doubles in volume.

Cut the cold butter into cubes. Rub it into the flour with sugar, vanilla sugar, and cinnamon, working the mixture with your fingers until uneven coarse crumbs form.

Set the finished streusel in a cool place so the butter stays firm. The cold topping holds together better in the oven and does not melt into the dough.

Spread the risen dough into an even layer on a greased baking tray and shape a slight rim with your fingers. Let it rest for another 20 minutes so it rises again on the tray.

Heat the oven to 180 °C. Then scatter the whole batch of streusel densely over the dough so it covers the entire surface.

Bake for 30 minutes, until the streusel turns golden and the edges of the cake brown. Let the baked cake cool on the tray. Cut it into squares before serving.