First, mix together 280 ml of lukewarm milk, 20g of yeast and 80g of sugar.
Then add 480g flour, 1/2 teaspoon salt, 2 eggs and 80g melted butter.
Knead it into a smooth dough for about 10 minutes.
Place a towel over the bowl and leave the dough to rise for 1 hour.
If the dough feels a little too soft, then knead a little cornstarch (approx. 5 g) into the dough and let it rest for another 10 minutes.
Transfer the dough to a baking sheet that is about 25x35cm/ 13 x 9 inches
and let it rise again for 45 minutes.
For the vanilla cream
Add 1 egg yolk, 60 g sugar, 15 g cornstarch, 300 ml milk and 2 teaspoons vanilla extract and cook on low heat, stirring constantly.
Stir the pudding with a whisk until the mixture thickens.
Then turn in 30g butter and then cover the vanilla cream and let cool.
Fill the cooled vanilla cream in a spirit bag and spread it on the yeast dough in a lattice pattern. Then sprinkle the brown cane sugar on top. Dice the remaining 50 g butter and place the gaps in the grid pattern
Then bake the dough in the oven at 180 ° C/356 degrees Fahrenheit for about 20 - 30 minutes. Finally, you can decorate the vanilla butter cake with icing sugar.
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