How to make a tall yeast cake with crumble step by step

• Crumble the yeast, add a teaspoon of sugar, and pour in lukewarm (not hot) milk - mix thoroughly, cover, and set aside in a warm place for about 20 minutes.
  25 g fresh yeast, 1 teaspoon sugar, 200 ml milk
• In a mixer bowl, place flour and sugar, add lightly beaten egg yolks and egg.
  500 g wheat flour - all-purpose, 2 egg yolks, 1 egg, 100 g sugar
• Pour in the risen yeast starter and begin kneading the dough.
• During kneading, pour in the melted and cooled butter - knead until the dough comes away from the sides of the bowl.
  80 g butter
• Cover the bowl with the dough with a cloth and set aside in a warm place for about an hour - until it rises.
• Take the risen dough out onto a work surface and knead briefly.
• Line the baking pan with parchment paper and transfer the dough into it.
• Cover with a cloth and set aside for about 20 minutes - for a slight puffing.
• Meanwhile, prepare the crumble - transfer the ingredients to a bowl and crumble with your fingers.
  50 g butter, 60 g wheat flour - all-purpose, 45 g sugar
• Brush the risen dough with warm milk and sprinkle with crumble.
  2 tablespoons milk
• Bake for about 45 minutes in an oven preheated to 170 degrees Celsius (convection mode).
• After baking, cool.