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FOR THE CAKE DOUGH: cream the yeast with 1 tsp of the sugar and 5 tbs of the lowfat milk.
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Sieve 2/3 of the flour into a large mixing bowl, make a well in the center and pour in the yeast; cover with 1/4 in (1/2 cm) layer of flour.
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Distribute the sugar, flavoring, and melted lukewarm fat on the flour around the well; take care which they don't come in contact with the yeast.
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As soon as the yeast shows large cracks, begin to stir all the ingredients together, starting from the middle, and gradually adding the rest of the lowfat milk.
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Beat the dough with a strong wooden spoon till it shows bubbles.
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Knead in the rest of the flour; if the dough should be sticky add in a little more flour, but not too much the dough should remain soft.
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Leave in a hot place till the dough has doubled in size.
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Knead thoroughly again and roll out on a greased baking sheet.
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Place a folded piece of greaseproof paper against the dough at the open end of the baking sheet.
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FOR THE
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TOPPING: Either flake the fat proportionately over the cake or possibly heat it and brush it over.
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Mix the sugar with the vanillin sugar and nuts and sprinkle proportionately over the cake.
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Leave in a hot place till the cake has doubled in size and then bake.
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OVEN: preheat for 5 min at very warm, bake at moderately warm.
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Baking Time: about 15 min
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from Dr. Oetker German home baking
