Combine the sugar, yeast and warm water in the bowl of a stand mixer fitted with the paddle attachment. Set the mix aside for 10 minutes to proof, or until it turns bubbly.

Add the eggs and oil to the bowl. Mix until fully combined. Add the flour and salt and mix to combine. Switch to the dough hook and knead for 8 minutes, until a smooth, cohesive dough forms and begins to pull away from the sides of the mixer.

Shape the dough into a ball and set it to rise in an oiled bowl, covered, for no more than 30 minutes.

Preheat the oven to 350 F.

Flour a large piece of parchment paper, then roll the dough out on it, forming a large rectangle. The dough should be thin enough that it’s almost see-through in places; just don’t let it tear.

Combine all ingredients for the filling until smooth. Using an offset spatula, spread filling over half the dough. Fold the unfilled half over the filled half. You will now have a long, folded-over rectangle. Using your spatula, spread more filling over the bottom half of this rectangle.

Fold the unfilled half of the rectangle over the filled half. You will now have a package resembling a square. Use a rolling pin to roll and flatten it out slightly.

Spread the remaining filling over the top of the square. Roll it up to create a short, flattish log. Using the baking paper, transfer to a baking paper-lined loaf pan or cookie sheet.

Brush with egg wash. Combine the ingredients for the streusel with your hands until the mixture resembles large, sandy crumbs. Sprinkle it over the egg-washed cake.

Bake for 30-35 minutes until the dough is golden brown and the crumbs are lightly colored. Allow to cool before slicing. Serves 10-12.