Dissolve the yeast in 50 ml of warm milk with 1 tsp of sugar and leave it until a foamy cap forms.

In a separate bowl, mix the dry ingredients: flour, salt, sugar, and vanilla sugar.

Pour the yeast starter into the dry mix along with the rest of the warm milk, the melted butter, and the sunflower oil, then beat in the egg. Knead the dough by hand and shape it into a ball.

Set the dough in a warm place for 1.5-2 hours: it's a sweet dough, so it takes a while to rise.

Divide the risen dough into two parts. Spread the first part over a pan brushed with vegetable oil.

Roll the second part into a thin sheet and cut out circles with a glass. Cut each circle in half and wrap a piece of marmalade halfway into it.

Arrange all the parcels on the base dough in the pan.

Leave the cake in a warm place for another 30 minutes, then bake in an oven preheated to 180 °C for 25-30 minutes.

Let the finished cake cool, slice it, and it's ready to eat. Bon appetit!