Baumstriezel

There is something so instinctively alluring about baked or fried dough – in any form. From croissants to crepes, baguettes to donuts, and everything in between. 

Today in Munich I enjoyed a Baumstriezel.

Or, two

(I did share).

I could see it being the perfect accompaniment to a camping trip, as this dough needs to be wrapped around a piece of wood and cooked over an open fire (rotating slowly)

For those curious, I found the recipe in German thanks to and have adapted and translated it for you below.

 

For the dough, you’ll need the following:

100ml milk at room temperature
8g of vanilla sugar
30g of yeast
500g flour
2 eggs
a pinch of salt
a pinch of lemon zest

after kneading the dough, let it rise in a warm place until its doubled in size. Re-knead and roll out until quite thin. Cut dough ribbons about 2cms wide.

to create the delicious “coating” you’ll need

100g butter (melted)
2 tablespoons of sugar
your choice of cacao powder, chopped hazelnuts, cinnamon sugar powder, shredded coconut, sliced almonds (to roll it around in)

Traditionally, these are baked with the pieces wrapped around a round wooden roll that rotates slowly over a wood fire. The wooden rolls look a lot like a rolling pin, so you could be creative and use a rolling pin to make these.

I wouldn’t advise making them in the oven unless you have oven-proof glass bottles or something similar.

The likes of a broom handle should also work over a campfire…

Take the pieces of dough, wrap them around your rolling pin (or other object), bake while slowly rotating over your campfire, brush on the melted butter and roll it around on a plate covered in the topping of your choice.

Enjoy while warm*

If you know more about its origins, or have family traditions to tell us about, we’d love to hear from you! 

 

 

 

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