Mix flour, sugar, vanillin sugar and salt in a mixing bowl, press a depression in the middle. Warm the milk lukewarm. Dissolve yeast in 100 ml milk. Pour the yeast milk into the flour bowl, mix with some flour from the rim and let it stand covered for about 15 minutes
Add the egg, 150 ml lukewarm milk and 75 g soft fat and knead into a smooth dough with the dough hooks of the hand mixer. Cover and leave to rise in a warm place for about 45 minutes. Melt 75 g fat. Put brown sugar in a bowl. Grease a ring cake tin (25 cm Ø; approx. 2 litres capacity) and dust with flour
Pluck walnut-sized pieces of the dough and shape into balls. First roll in the liquid butter and then in the brown sugar. Spread the dough pieces in the form and let them rise covered for another 20 minutes. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 30-35 minutes.
Take out, place on a cake rack in the mould and let it cool down for about 15 minutes, turn out of the mould and let it cool down. Mix icing sugar and lemon juice to a smooth glaze. Decorate the cake with it and serve warm
waiting time approx. 2 1/4 hours