Heat the water in a saucepan and add the sugar, vanilla sugar and salt and bring to the boil. The rock candy should dissolve completely. Then add the butter and let it melt, whereby the water should no longer boil, so switch off the stove and possibly also remove the pot from the stove.
Sieve the flour into a bowl, make a well and add the two eggs. Now gradually add the water-butter mixture in about 5 servings and beat vigorously with the whisk. There shouldn`t be any lumps of flour left, which is what the previous sifting of the flour will help.
It must now cool and stand for at least 5 hours so that the flour has time to swell. For example, you can prepare the dough at noon and bake the New Year`s cakes in the evening.
A so-called croissant machine (Joahrskokeniesen in Low German) is required for baking.
The recipe given here makes about 30 pieces, depending on the iron, ie croissant machine, the New Year cakes are a little thinner or thicker, so the number cannot be specified precisely. The aim is to bake them as thin as possible.
Traditionally, New Year`s cakes are rolled up immediately after baking, as long as they are still hot, preferably in the form of a bag. But you can also fold it twice or leave it completely unformed. They can be stored in a tin can, which means they can be kept for up to a year.
You can of course also take other fat, e.g., margarine or sour cream butter, but in my experience they taste best and work best with sweet cream butter. Instead of Grümmel rock candy you can also use ordinary household sugar, which will make the New Year`s cakes lighter. We like the New Year`s cakes with the brownish Grümmel rock candy.
The New Year`s cakes also taste very good if you add aniseed grains to the batter. This can be done directly before the baking process, for example you can bake half of it without aniseed, then stir in the aniseed and bake the rest with aniseed - so you have two types.
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