1. Reserve 10 g of the 60 g of butter specified for the dough for brushing. Dissolve the yeast and sugar in the lukewarm milk, then knead with the flour, egg, the remaining 50 g of 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 the reserved 10 g of butter, melted 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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