Thuringian crumble cake

Ingredients

Directions

1. 1

   Melt 50 g butter. Add 200 ml milk and warm it up lukewarm. Mix 375 g flour and yeast. Mix 50 g sugar, 1 packet of vanilla sugar, 1 pinch of salt, egg and milk-butter mixture with the dough hooks of the hand mixer to a smooth dough. Cover the yeast dough and let it rise in a warm place for about 30 minutes until it has visibly increased in size. In the meantime sieve 300 g flour into a bowl.

2. 2

   Knead 150 g sugar, 1 packet of vanilla sugar and 200 g soft butter with the dough hooks of the hand mixer. Then work into crumbles with your hands. Divide the crumbles. Knead the cocoa under one half. Grease the baking tray (32x39 cm). Knead the yeast dough again well and roll out on a floured work surface to the size of the baking tray and place on the baking tray, brush with 20 g of soft butter. Arrange light and dark crumbles in diagonal strips on the dough. Let the dough rise for another 15 minutes. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-20 minutes. Melt 60 g butter, add 125 ml milk and warm up. Sprinkle the cake with it. Let the cake cool down.

3. 3

   Arrange light and dark crumbles in diagonal strips on the dough. Let the dough rise for another 15 minutes. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-20 minutes. Melt 60 g butter, add 125 ml milk and warm up. Sprinkle the cake with it. Let the cake cool down. Melt 40 g butter and coat the cake with it. Cut the cake into 24 pieces