Thuringian crumble cake

Ingredients for 1 servings:

• 375 g flour
• 40 g fresh yeast
• 200 ml milk, lukewarm
• 50 g sugar
• 1 packet of vanilla sugar
• ½ tsp salt
• 50 g butter, soft
• 1 egg(s)
• 20 g butter, melted
• 300 g flour
• 200 g sugar
• 1 packet of vanilla sugar
• 200 g butter, soft
• 1 tbsp cocoa powder
• 1 pinch of cinnamon
• 150 ml milk, warm
• 60 g butter, melted
• 40 g butter, melted

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 3 hours 20 minutes

For the dough, sift 2/3 of the flour into a bowl and make a well. Mix the crumbled yeast with 1 teaspoon of sugar and a little of the warm milk, pour into the well, and cover with flour. Let it rise, covered, for 10-15 minutes. Add the remaining ingredients, except the remaining flour, to the edge of the flour with the remaining milk. Beat vigorously with a wooden spoon until the dough pulls away from the bottom of the bowl and bubbles. Then knead in the remaining flour and mix the dough vigorously for a few minutes until it is no longer sticky. Then, covered, let it rise in a warm place for about 30 minutes. Meanwhile, for the crumble, knead all the ingredients except the cocoa and cinnamon. Divide the crumble dough in half, knead the cocoa into one half and the cinnamon (if desired) into the other half. Knead the risen dough briefly again, roll out to a baking sheet size (approx. 32 x 38 cm), and place on a greased or parchment-lined baking sheet. Brush with melted butter (careful, it must not be hot). Distribute alternating light and dark crumbs in diagonal stripes over the dough. Let the cake rise again for about 15 minutes. Bake in a preheated oven at 200°C (top/bottom heat) on the second rack from the bottom for about 15-20 minutes. Mix warm milk and melted butter and brush over the hot cake. Let cool. Drizzle the cooled cake with melted butter. It tastes great with whipped cream.