Krüllkuchen with spelt flour

Ingredients for 1 servings:

• 500 g spelt flour type 630 or 1050
• 500 g rock sugar, brown or white
• 250 g butter
• ½ liter of water
• 3 large eggs
• ½ tsp, leveled salt
• 1 tsp cardamom powder
• 1 tsp cinnamon powder
• 1 tbsp anise powder

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 3 hours; Total time approx. 15 hours 30 minutes

from my great-grandmother, slightly modernized

You’ll need a Krullkuchen iron. Heat the rock candy and salt with 0.5 liters of water until the rock candy is completely dissolved. Heat the butter over low heat until completely liquid. Let both cool until just lukewarm. In a large bowl, beat the eggs with butter and salt until frothy. Then alternately add water and flour to form a thick dough. Add the spices (the amounts are approximate; it’s a matter of personal taste) and mix well. Cover the dough and let it rest in a cool place (not the refrigerator!) overnight. Stir the dough again the next day. If it seems too firm, add a little more water. Grease and heat the Krullkuchen iron. Traditionally, rub it with bacon rind, but lightly rubbing it with oil also works. Bake the dough in batches, about 1-2 tablespoons per batch, until the desired brown color. Roll the Krullkuchen out of the iron over a fork and let it cool on the seam. You have to be quick here, as the cakes harden quickly. The batter yields about 70 swirl cakes.