Baumstriezel

Ingredients for 1 servings:

• 400 g wheat flour type 405
• 120 g sugar
• 75 g butter
• 175 ml milk
• 1 pinch of salt
• 1 egg(s)
• 1 packet of dry yeast
• 1 tsp cinnamon powder

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 10 minutes

Heat the milk and 25g of butter in a saucepan until the butter has dissolved. Mix the flour, 20g of sugar, a pinch of salt, and the dried yeast, then add the milk-butter mix and the egg. Knead for about five minutes until you have a smooth dough. Leave the dough in the mixing bowl and cover with a damp kitchen towel. Let it rest in a warm place. Mix the cinnamon powder and the remaining 100g of sugar and set aside. In the meantime, prepare a large baking dish and a rolling pin. The baking dish should be large enough so that the rolling pin can rest with its handles on the edge of the dish without touching the bottom. The rolling pin must now be completely wrapped in aluminum foil. Heat the remaining 50g of butter in a saucepan and brush the thick, bulbous part of the stick with the melted butter. Preheat the oven to 180°C (top/bottom heat) (160°C (fan oven)). Halve the dough and set one piece aside, covered. Roll out the dough on a floured surface into a rectangle measuring approximately 20 x 40 cm and then cut into strips approximately 1 cm wide. Place the strips of dough, one after the other, over the rolling pin. Make sure the strips are always placed next to each other and overlap slightly to avoid gaps. Brush the dough with melted butter and sprinkle with cinnamon and sugar. Place the rolling pin on the baking dish and bake in the lower third of the oven for 20 minutes. After the first 10 minutes, rotate the Striezel slightly so that the bottom side is facing up to ensure even browning. After baking, carefully remove the Striezel from the aluminum foil. It is best to let it cool slightly to avoid burning yourself when eating. Process the remaining dough in the same way.