Zubereitung

1. 1

   Grease a square baking tin of about 16 cm across with the butter or margarine and set it empty into the basket to check the clearance. A large tin will not fit, and only if air is left all around does the heat sweep past the tin.

2. 2

   Mix the plain flour with the dried yeast, the sugar and the salt in a bowl. Add the lukewarm milk and the melted butter or margarine and knead everything into a smooth, glossy yeast dough.

3. 3

   Leave the dough to rise covered in a warm place until it has visibly grown.

4. 4

   For the crumble, mix the remaining plain flour with the remaining sugar and the vanilla sugar. Add the cold butter or margarine in pieces and rub everything into coarse crumbs with your fingers.

5. 5

   Knead the yeast dough through briefly, press it into the prepared tin and draw a small rim up the sides. Spread the crumble evenly over the top and do not press it down.

6. 6

   Preheat the airfryer to 160 °C, because with more heat the crumble is dark before the yeast dough is cooked through.

7. 7

   Set the tin into the basket in a single layer with space around it and stack nothing on top; only one tin fits in, so larger quantities are baked in two batches. Bake at 160 °C.

8. 8

   Carry on baking at 160 °C until the crumble is golden yellow and no dough clings to a wooden skewer from the middle. The cake is not turned, because the loose crumble would fall off and the soft yeast dough would collapse.

9. 9

   Leave the cake to cool in the tin, then loosen it from the edge with a knife and lift it out.