Baumstriezel with Cinnamon and Sugar

First heat the milk so that it is lukewarm. Dissolve the yeast and sugar in it.

Mix the flour with vanilla sugar and salt. Add the egg and knead with the yeast milk. First turn to a slow speed, then turn it up and knead for 5-8 minutes until a smooth dough is formed. When the dough comes off the edge of the bowl, take it out, shape into a ball, oil lightly all around and cover and let rise in a warm place for about 1 hour.

Dust the work surface with flour, knead the dough lightly and cut in half. Put one half to one side, covered. Roll out half of the dough with a rolling pin to a size of about 20x50 cm. Then cut into 2 cm wide strips.

Wrap aluminum foil around a large rolling pin, including the handles. Plastic rolling pins are not suitable. Now brush the rolling pin, except for the handles, well with butter. Wrap the strands of dough on the rolling pin so that they overlap. Press firmly and then roll gently over the work surface.

Place the rolling pin with the dough on a roaster and cover with a kitchen towel. Let rise for another 20 minutes.

Before baking, brush the Striezel with melted butter. Mix the cinnamon and sugar and sprinkle around the buttered Striezel.

Place the Striezel with the pan in the preheated oven and bake for about 12 minutes. Then turn the Striezel once by 180 ° and bake for another 5 minutes until it is golden yellow all around.

Process the second half of the dough in the same way. The total amount of dough is enough for 2 tree sticks.

Take the Striezel out of the oven and let it cool down a little. Carefully remove from the rolling pin while still warm and enjoy warm.