Ingredients

• 25 g fresh yeast (or 7 g good dried)
• 125 ml warm milk
• 50 g powdered sugar
• pinch of salt
• 300 g wheat flour (cake flour or for yeast baking)
• 2 eggs
• 2 egg yolks
• 50 g soft butter

Filling

• 60 g white chocolate
• 40 g almond flakes or ground almonds
• 1 tablespoon vanilla sugar
• approx. 100 g raspberries

Preparation

1. Ingredients for yeast dough should be removed from the refrigerator earlier so they warm up. Crumble yeast into the warm milk, add 1 teaspoon powdered sugar, 2 teaspoons flour, mix until yeast dissolves, set aside to rise for about 10 minutes (foam should form on the surface).
2. Sift flour into a larger bowl, add the remaining powdered sugar and salt. Then pour in the yeast starter and mix with a spoon or mixer paddle. Then add eggs and egg yolks (you can save a little egg yolk for brushing the top of the dough) and work until a smooth dough is obtained - by hand or with a mixer paddle or spiral-shaped ends.
3. Work the dough thoroughly for about 15 minutes; 5 minutes before the end add soft butter and continue working. In the end, the dough should not stick to your fingers.
4. Leave the dough in the bowl, cover with a towel, and set aside to rise for about 1 and 1/2 hours (you can leave it a little longer if you prefer). Risen dough will increase its volume about three times. At this point, the dough can be placed in the refrigerator if you do not have time to bake at the moment.
5. Lay the dough on a work surface dusted with flour and work for about 1 minute. Roll out into a cake about 30 cm in diameter. Sprinkle the cake with vanilla sugar, grated chocolate, and almonds. Chop raspberries in your fingers and arrange on top, keeping at least 1/2 cm spacing.
6. Roll the dough into a roll, cut into 2.5 cm cross slices, arrange them in a cake pan about 28-30 cm in diameter previously brushed with butter, cut-side up. Set aside in a warm place to rise for about 1 hour.
7. Preheat oven to 180°C. Brush the top of the dough with egg yolk mixed with a little milk and place the cake pan in the oven. Bake for 22 minutes. Remove from the oven, decorate with fresh raspberries, and sprinkle with powdered sugar.