Zuckerkuchen (German Sugar Cake)

FOR THE DOUGH:

• 3/4 cup plus 1 tablespoon warm (not hot) milk
• 1 packet rapid rise yeast
• 4 cups all-purpose flour, divided
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• 1 egg
• pinch of salt
• 9 tablespoons butter, melted
• 2 teaspoons vegetable oil, divided

FOR THE TOPPING:

• 4 tablespoons butter, room temperature
• 1/2 cup granulated sugar
• 1 1/2 tablespoons turbinado sugar for decoration

PREPARATION

1. Combine milk with yeast, 3 tablespoons flour, and sugar. Allow to rest until frothy and doubled in size, about 15-20 minutes. Combine yeast mixture with remaining flour, vanilla extract, egg, salt, butter, and oil. Once dough has formed knead for 4 minutes.
2. Place dough in large bowl greased with 1 teaspoon oil and cover with plastic wrap. Allow to sit for 1 hour. Dough should double in size.
3. Grease a 9″x13″ baking dish with remaining oil. Turn out dough into pan and press into corners to level out. Cover with plastic wrap and allow to rise for 30 minutes.
4. Preheat oven to 350˚F. Oil the end of a wooden spoon. Make 16 holes in dough with spoon end, evenly spaced.
5. Combine butter and granulated sugar in bowl. Place a spoonful of mixture over each hole. Sprinkle with turbinado sugar. Bake for 30 minutes. Allow to cool for at least 30 minutes. Cut into squares to serve.