Put the flour in a bowl, make a hole in the middle.

Dissolve the yeast in 3-4 tablespoons of warm milk, pour it into the flour pit, leave until frothy.

Add in the rest of the milk, egg, sugar, melted butter, vanilla essence and salt.

Mix the batter with a spoon, it will be somewhat sticky but don't add flour.

Sprinkle with flour on the table and scoop the batter out with a spoon.

Knead a little, just until the batter is smooth, use flour.

Return dough to the bowl and let rise for 30-40 minutes.

Then cut into two.

Roll out each piece of dough into a round sheet, about 5-7mm thick.

Line the sheet with baking paper. I used the large baking sheet for oven.

Arrange the first sheet of dough on the parchment.

Brush with melted butter.

Sprinkle over with 2-3 tablespoons of sugar and 2 tablespoons of cinnamon.

Give it a good rub with your hands to evenly spread the cinnamon, the sugar and the butter.

So that the whole surface is brown.

Enclose with the second sheet.

Place a glass (about 5-7cm in diameter) in the middle.

Cut into four with a knife or pizza cutter. Don't cut the middle, start from the glass towards the edges.

Then divide each part into four. In total, you have to have 16 slices.

Then we twist each slice three times - one slice to the left, the next one to the right.

After you twist all the slices, it will look like a crown.

Let rise in a warm place, it will be almost double in size.

Brush with egg yolk, you might want to combine it with 2 tablespoons of milk.

Place in the preheated oven at 180 C for 20-25 minutes.

When it has browned nicely, remove from the oven and let cool a bit.

It would be good to remove the parchment while the crown is still hot, to prevent the caramelized sugar from sticking to the parchment.

If it sticks, return to the oven for another 5 minutes for the caramel to melt.

You can garnish with powdered sugar on top. Still, I wouldn't recommend. I find it more beautiful as it is, simply brown.

Here is a fluffy, fragrant and delicious section.

Enjoy!