Warm the milk (ensure it's not hot!) and mix it with 3 tablespoons of sugar and yeast. 

Let it sit for 10 minutes.

After 10 minutes, add 1 egg, salt, vanilla, melted butter (50g), and oil. 

Mix well using a whisk.

Gradually add flour, start with 300g. Mix with a spoon until it's less sticky. If needed, add some more flour until you can knead it on a table without too much stickiness.

Lightly flour the table, take the dough out of the bowl, and gently knead it into a soft, slightly sticky dough.

Return the dough to the bowl, cover it with a towel, and let it rest for approximately 30 minutes.

After resting, roll out the dough on a floured surface into a large oval about 3-4 mm thick.

Lightly spread 30g of softened butter over the rolled-out dough.

Sprinkle 3 tablespoons of sugar and your preferred filling over the dough. 

Here, poppy seeds are used; you can also try cranberries as shown in the recipe video.

Tightly roll up the dough.

Trim the ends of the roll (you'll use them later).

Arrange the roll on a baking tray, twisting it into a circular or pretzel shape. Use scissors to cut slices, but not all the way through.

Every 2-3 slices, turn one slice towards the center.

Adjust the remaining rolls to make them symmetrical.

Place the trimmed roll ends in the center of the cake.

Let the cake rise for 20-30 minutes on the tray, then brush the top with beaten egg.

Bake in a preheated oven at 180-200°C for 30-40 minutes until golden brown.

Allow it to cool before serving either warm or cold.

Enjoy!