1. Dissolve the yeast and sugar in the lukewarm milk, then knead with the flour, egg, soft butter and salt to a smooth, elastic dough; cover and let rise for 1 hour.
2. For the crumble, mix the flour, granulated sugar, vanilla sugar and cinnamon, add the cold butter and rub it in with your fingertips until crumbly; chill.
3. Roll the dough out on a lined baking tray (about 30x40 cm) and let rise for another 15 minutes.
4. Press dimples into the dough with your fingers, brush it thinly with melted butter and scatter the crumble evenly over it.
5. Bake in an oven preheated to 180 °C for 25-30 minutes until golden.
6. Once cool, cut into squares and serve dusted with icing sugar, with whipped cream or a cup of coffee.
Tip: The crumble gets big, crunchy lumps if the butter is cold and you don't overwork it - pinch rather than rub.
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