First, mix the milk, yeast, eggs, salt, and 1 tbsp of sugar with the bamix® multi-purpose blade. Then, gradually add the flour and knead with the bamix® mutli-purpose blade to form a smooth, supple dough. Cover and leave to rise in a warm place for approximately 30 minutes. Use the bamix® whisk to beat 1 stick of butter with the egg yolks and ½ cup sugar until fluffy and stir into the yeast dough. Cover and leave to rise for a further 30 minutes. Mix the cinnamon and the remainder of the sugar. Grease a bundt cake tin and sprinkle with breadcrumbs. Use a wet tablespoon to scoop out large oval-shaped dumplings from the dough, roll in the cinnamon-sugar mixture to coat and place side by side in the bundt cake tin. Sprinkle the rest of the cinnamon-sugar mix and leave to rise for a further 30 minutes. Preheat the oven to 350 degrees. Spread the remaining butter in flakes over the cake. Bake the cate for 50-60 minutes, until golden brown. Take it out, let it cool in the tin, then flip the cake out of the tin onto a cake rack and let it cool down. Sprinkle the cinnamon-sugar to serve. Garnish with cinnamon wafer sticks as desired.