Baumstriezel – Kürtőskalács

Ingredients for 5 servings:

• 500 g flour
• 80 g butter, soft
• 2 eggs
• 3 tbsp powdered sugar
• 250 ml milk
• 1 packet of dry yeast
• 1 pinch of salt
• 20 g butter, liquid
• 30 g sugar
• 1 tsp cinnamon powder
• 1 bag of vanilla sugar

Instructions

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

or Trdelník

For the yeast dough, combine the flour, softened butter, eggs, powdered sugar, milk, dried yeast, and salt and knead into an elastic dough for about 5 minutes. Add more flour if necessary. Place the dough in a lightly greased bowl, cover with plastic wrap, and let it rise in a warm place for about 1 hour. Preheat the oven to 150°C (top/bottom heat). Divide the dough into 5 equal portions. Roll out each portion to a thickness of about 5 mm and cut into strips about 2.5 cm wide, as long as possible. Wrap the strips around a rolling pin wrapped in aluminum foil, making sure that the strips overlap slightly with each turn and that they sit firmly on the rolling pin. If it is wrapped too loosely, the beginning or end may slip off during baking. Brush the rolled-up dough all over with melted butter and sprinkle with the sugar, cinnamon, and vanilla sugar mixture. Place the rolling pin on a bread pan so the dough hangs freely in the air and place it on the middle rack of the preheated oven. Bake the Baumstriezel for about 10 minutes, turning occasionally, or until the crust is nice and crispy and brown. Let it cool slightly and enjoy with ice cream, Nutella, or on its own. The leftover portions freeze perfectly and thaw when needed. Chopped nuts or other ingredients can also be added to the crust. You can also spice up the dough with a dash of lemon juice or cocoa powder.