Ingredients:
400 g flour
1 cube yeast
200 ml milk
180 g butter
180 g sugar
1 teaspoon salt
1 packet vanilla sugar
1 egg(s)
3 tablespoons oil
cream
egg yolk
Preparation:
Dissolve the fresh yeast, 30 g butter and 1 teaspoon sugar in half the lukewarm milk. Place the flour in a bowl and make a well in the middle. Carefully pour the oil and yeast mixture into the well. Mix carefully with a little flour to create the pre-dough. Cover with a little flour, salt and 1 tablespoon of sugar and let it rise, covered, in a warm place for 15 minutes. Grandma’s insider tip: Put a thick pillow on top to keep the dough nice and warm.
Mix the pre-dough with the remaining milk and egg and knead well until the dough bubbles and can be easily removed from the bowl. Let the dough rise in a warm place for another 15-20 minutes until it has doubled in size. Then place the dough on a floured board, knead briefly and lift onto the greased baking tray. Roll out with a floured cake roll, press down on the edges and prick the entire dough with a fork. Let rise for another 15 minutes.
Now spread the soft butter evenly over the dough in small pieces and press it down a little. Mix the sugar with the vanilla sugar and distribute evenly over the dough.
Preheat the oven to 200°C top and bottom heat. Bake the cake on the middle rack for about 20-25 minutes until it has taken on a nice color.
After baking, mix the egg yolk and cream, brush the finished cake with it and make it shiny.