In a pot, combine milk, eggs, egg yolk, and sugar using a whisk while warming the contents over a low heat until the ingredients reach lukewarm temperature.

Remove from the stove top, make sure the mixture is not too hot, and add the yeast. Whisk it all together and let it rest for about 10 minutes.

In the meantime, using a bowl from a stand mixer, combine the flour, vanilla, and salt. Mix the ingredients with a spoon.

Pour the combined liquid ingredients into the bowl with the flour, and mix all the ingredients together with a spoon.

Using a dough hook, knead the dough for about 5 - 8 minutes, or until the dough starts pealing off the walls of the bowl.

When the dough is being kneaded, in a small pot, melt the butter over a low heat. Make sure not to burn it. Let the melted butter cool off for a few minutes.

While the dough continues to knead, slowly pour in the melted butter.

Continue kneading until the butter is absorbed into the dough.

Once the dough is well kneaded, the consistency is elastic, and the outside has a slight sheen, cover the dough with a clean dish towel and let it rest for 45 - 60 minutes.

As the dough is resting, prepare the fruit and the crumble (see recipes below on how to prepare the fruit and the crumble.)

Once the dough has rested enough, and doubled in size, take it out of the bowl, pour it into a baking pan (size 9" x 13" inches or 23 x 33 cm) lined with parchment paper, and spread it evenly, using your hands.

Cover the surface of the dough with the prepared berries.

Using your hands, sprinkle the crumble on top of the fruit evenly.

Cover the yeast cake with a clean dish cloth and let it rest for at least an hour.

Preheat the oven to 330° - 350° Fahrenheit, or 165° - 180° Celsius maximum.

Bake the cake for 35 - 45 minutes, depending on your oven's temperature.

Check if your cake is browning enough. If after 35 minutes the edges still look pale, bake it for additional 10 minutes or until the juice of the fruit stsrts bubbling on the surface.