Silesian crumble cake

Ingredients for 1 servings:

• 500 g flour
• 200 ml milk
• ½ cube of yeast
• 100 g sugar
• 130 g butter
• 1 tsp vanilla sugar
• 2 m.-sized eggs
• 1 pinch of salt
• 500 g flour
• 250 g sugar
• 1 tbsp vanilla sugar
• 1 pinch of salt
• 250 g butter, cold

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

for 1 baking tray 30 x 40 cm

First, for the yeast dough base, sift the flour into a bowl and make a well in the center. Dissolve the yeast and sugar in the lukewarm milk, pour this pre-dough into the flour well, cover, and let rise in a warm place. Then, knead with the remaining dough ingredients until you have a smooth dough. Let it rise in a warm place for about 45 minutes, then knead again. Roll out the dough to the size of a baking sheet, place it on the prepared baking sheet, and let it rise for another 45 minutes. Meanwhile, for the crumble topping, sift the flour, mix it with the sugar and salt. Cut the cold butter into small pieces and spread it evenly over the flour and sugar mixture. Quickly crumble everything with your fingertips and refrigerate until ready to use. Spread the crumble topping on the prepared yeast dough base (with filling, fruit, or jam, if desired). Bake at 170°C for about 35 minutes, or longer depending on the filling.