• Put the fresh yeast into a bowl and add the warm milk and 1 tbsp brown sugar. Mix them well. I used the Thermomix for 2 min – 37° C – Speed 2;
  
• Leave the mixture to cool for 2-3 minutes;
  
• Add the egg yolks, the salt, the oil and the melted butter (not while it is warm) and also add the flour by using a sieve;
  
• Optional: If you want, you can add 1 tsp of vanilla extract.
• Knead the dough for 10 minutes using your hands of a kneading robot. I used the Thermomix using KNEAD – 5 minutes;
  
• Put a foil over the dough and let it rise for 1 hour to double its volume.
  
• After 1 hour, take out the dough and roll it with a rolling pin until you have a nice dough sheet that you can put into the backing tray. Remember, from these ingredients you will obtain two dough sheets.
  

Don’t forget that these are the steps required to achieve any type of Hanklich!

• Into a small pot, put the 500 ml milk to boil. Once it starts boiling, add the semolina. It is very important to use a whisk when adding the semolina, to create a smooth mixture. Add the vanilla sugar to give it a special flavor. Boil it for 10 minutes while mixing with the whisk. Let it cool.
  
• Once it is at the room temperature, pour the pudding over the dough sheet.
  
• In the end, mix the two egg yolks with the sour cream and the sugar and create a mixture that will represent the top layer of the Hanklich.
  
• Bake the tarte in the preheated oven for 45-50 minutes at 180° C (356° F)