- Warm 75 ml milk to lukewarm. Put the flour in a bowl and make a well. Crumble in the yeast, add 1 tbsp sugar, pour lukewarm milk over it and mix carefully with a little flour from the edge. Cover and leave to rise for 15 minutes. In the meantime, soak the sultanas in lukewarm water.
- Heat the remaining milk. Add to the pre-dough with the salt, remaining sugar, vanilla sugar, butter and cinnamon and knead for about 5 minutes until smooth. Drain the sultanas well and knead in. Cover the dough and leave to rise in a warm place for about 30 minutes.
- Grease 12 cavities of a muffin tray and spread the dough on them. Cover again and leave to rise for 15 minutes.
- Whisk together the egg yolk and milk. Brush the muffins with the mixture and sprinkle with crumb topping and flaked almonds. Bake in the preheated oven (top/bottom heat: 180 °C/fan oven: 160 °C) for approx. 20 minutes until golden. Remove and leave to cool. Serve with cream cheese and - preferably homemade - jam at a picnic.
Typical Münsterland: In Münsterland, the sultana loaf is traditionally called "Kroamstuten", where "Kroam" is the Low German name for "birth". When a child is born, clubs, friends or work colleagues bring a Kroamstuten to the parents' house in honour of the child.