Delicious Homemade Baumstriezel Recipe: The Perfect Treat for Any Occasion

Ingredients

500g all-purpose flour
2 tablespoons granulated sugar
1 teaspoon salt
10g active dry yeast
250ml warm milk
50g melted unsalted butter
2 egg yolks
1 teaspoon vanilla extract
100g granulated sugar (for coating)
2 teaspoons ground cinnamon (for coating)
100g melted unsalted butter (for coating)

Steps and instructions

In a large bowl, mix together flour, sugar, and salt.
In a separate bowl, dissolve yeast in warm milk. Let it sit for about 5 minutes until it becomes frothy.
Pour the yeast mixture, melted butter, egg yolks, and vanilla extract into the flour mixture.
Knead the mixture until a smooth and elastic dough forms. This should take about 10 minutes.
Place the dough in a greased bowl, cover it with a clean kitchen towel and let it rise in a warm place for about 1 hour or until doubled in size.
After the dough has risen, divide it into 12 equal parts. Roll each part into a long rope.
Wrap each rope of dough around a conical baking form, overlapping the edges slightly to form a spiral.
Brush the dough with melted butter, then roll it in the sugar and cinnamon mixture.
Bake in a preheated oven at 180°C (350°F) for about 25 minutes, or until golden brown. Rotate the baking form occasionally for even baking.
Let the Baumstriezel cool slightly before removing it from the baking form. Serve warm.

Tools for making

Mixing bowl - A large bowl to mix the ingredients for the dough.
Baking form - Conical or cylindrical form used for shaping the Baumstriezel dough.
Basting brush - Used to brush melted butter onto the dough.
Kitchen towel - Used to cover the dough while it rises.
Oven - Preheated to bake the Baumstriezel.
Rolling pin - Used to roll the dough into ropes.

Recipe variations

Replace the all-purpose flour with whole wheat flour for a heartier texture.
Experiment with different flavors by adding spices such as nutmeg, cardamom, or ginger to the dough.
Add raisins, chopped nuts, or dried fruits to the dough for added texture and flavor.
Instead of a sweet coating, try sprinkling the Baumstriezel with savory toppings such as grated cheese, herbs, or seeds.
Make a dairy-free version by using plant-based milk and vegan butter substitutes.
For a gluten-free option, use a gluten-free flour blend and ensure that all other ingredients are gluten-free as well.
Create a chocolate variation by incorporating cocoa powder into the dough and adding chocolate chips or a chocolate glaze.
Consider adding a filling to the center of the Baumstriezel, such as a fruit compote, custard, or Nutella.
Make mini Baumstriezels by dividing the dough into smaller portions and using smaller baking forms.
Experiment with different shapes and designs by twisting or braiding the dough ropes before wrapping them around the baking form.

Recipe overview

Experience a taste of Eastern European tradition with this recipe for Baumstriezel, a sweet spiral bread that's a beloved street food in countries like Germany and Hungary. The name Baumstriezel translates to "tree cake," a nod to its unique spiral shape that's achieved by wrapping the dough around a conical baking form before baking. This recipe creates a beautifully golden Baumstriezel with a soft, fluffy interior and a crispy, sweet, and slightly caramelized exterior. Expect a bit of a fun challenge in the kitchen as you shape and bake the bread, but rest assured the end result is well worth it! Serve warm for a sweet treat that's sure to impress.

Common questions

How long does it take for the dough to rise? The dough should be left to rise in a warm place for about 1 hour or until it has doubled in size.
Can I use instant yeast instead of active dry yeast? Yes, you can use instant yeast as a substitute. You would use the same amount of instant yeast as specified for active dry yeast in the recipe.
What can I use if I don't have conical baking forms? If you don't have conical baking forms, you can use metal or heatproof glass cylinders to achieve a similar shape. Make sure to grease them well before wrapping the dough around.
Can I refrigerate the dough overnight? Yes, you can refrigerate the dough overnight if you want to prepare it in advance. After the dough has risen, cover it tightly with plastic wrap and refrigerate. Take it out of the refrigerator and let it come to room temperature before shaping and baking.
Can I freeze Baumstriezel? Yes, you can freeze Baumstriezel. Once it has cooled completely, wrap it tightly in plastic wrap and place it in an airtight container or freezer bag. Thaw it in the refrigerator overnight and reheat it in the oven before serving.

Serving dishes and utensils

Baking forms - Conical or cylindrical baking forms are needed to shape the Baumstriezel.
Pastry brush - A pastry brush is used to brush melted butter onto the dough before coating it with sugar and cinnamon.
Mixing bowls - Large mixing bowls are required to mix the dough ingredients together.
Kitchen towel - A clean kitchen towel is used to cover the dough while it rises.
Oven - An oven is needed to bake the Baumstriezel.
Cooling rack - A cooling rack is useful for allowing the Baumstriezel to cool after baking.
Knife or spatula - A knife or spatula can be used to remove the Baumstriezel from the baking form.
Serve warm - Baumstriezel is best served warm and can be enjoyed with a hot beverage or as a dessert.

Origin stories

Baumstriezel or chimney cake, as it's often referred to, has a long rich history dating back to medieval times. It is believed to have originated from the Székelys, an ethnic group in Transylvania which is part of modern-day Romania. The cake was traditionally baked over hot coals, resulting in its distinctive hollow form. The dough would be rolled onto wooden spits, and then baked by placing it round and round over the coals. It's often said that the Baumstriezel represented a sense of community, as entire villages would gather to participate in the baking process. The cake was then dusted with sugar and other sweet toppings, which caramelized to form a crispy, sweet exterior. Today, it remains a popular treat at fairs and Christmas markets throughout Central and Eastern Europe.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.