Good Old German "streuselkuchen"

I suppose you know how to make a yeast dough. If not, there are two methods, the cold and the warm one. As the cold one is fast to describe I give you this one: Dissolve sugar and yeast in the cold milk and add all to the other ingredients whereby the butter should be rather soft. Mix to a soft dough and leave it well covered overnight in the fridge. Next day you knead through the dough using a little additional flour so that it will not be too sticky and place it on a baking sheet which has been lined with baking paper. You can either use a rolling pin to smoothen the dough or just use your fingers for it sticking them now and then into the flour- pot. Now you make the "Streusel" by mixing all ingredients by hand and crumbling them into small bits. Distribute the Streusel evenly on the dough, cover it with a towel and leave on a warm place for at least half an hour. The dough should be well risen. (I myself place the baking sheet in my oven - without a towel - and raise the temperature to not more than 50 C for else you will kill the yeast, and I leave the oven-door just a litlle bit open.) When the dough has risen to nearly double-height I close the door and bake the Streuselkuchen at 180-200 C for 25 minutes until looks light golden.