German Yeasted Sheet Cake with Thick Butter Crumble

What you need

• 230 ml (1 cup) milk, plus 2 tbsp for brushing
• 80 g (6 tbsp) granulated sugar, for the dough
• 35 g fresh yeast, or 12 g active dry yeast
• 450 g (3 2/3 cups) wheat flour, plain or bread flour, for the dough
• 1 pinch salt
• 1/2 lemon, finely grated zest only
• 80 g (5 1/2 tbsp) butter, soft, for the dough
• 1 egg
• 250 g (2 cups) all-purpose flour, for the streusel
• 140 g (2/3 cup) caster sugar, for the streusel
• 1 tsp vanilla sugar, or 1/2 tsp vanilla extract
• 150 g (2/3 cup) cold butter, diced, for the streusel

Method

Restated from the original video

1. 1

   Warm the milk until lukewarm. Stir in 1 tbsp of the sugar and the yeast until dissolved.

2. 2

   In a large bowl, mix the flour, salt, the rest of the sugar and the lemon zest, and make a well in the middle.

3. 3

   Put the soft butter, egg and yeasted milk into the well and knead until the dough is smooth and elastic, 6-8 min.

4. 4

   Cover and leave in a warm place until doubled, about 1 hour.

5. 5

   Roll the dough out on a sheet of parchment to fit a baking tray of about 30 x 40 cm (12 x 16 in) and lift it onto the tray. Cover and leave to rise again for 20 min.

6. 6

   Heat the oven to 180 °C (350 °F), conventional top and bottom heat.

7. 7

   For the topping, rub the streusel flour, caster sugar, vanilla sugar and cold butter together quickly with your fingertips until it forms large and small lumps. Keep it cold.

8. 8

   Brush the risen dough thinly with the extra milk and scatter the streusel evenly over it, pressing lightly.

9. 9

   Bake on the middle shelf until the crumbs are pale gold and the base sounds hollow when tapped, 25-30 min.

10. 10

    Cool on the tray, then cut into squares.

Imported from eat.de. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.