Summary

Ingredients

• 100 ml milk
• 1 packet vanilla sugar
• 30 g yeast
• 500g flour
• salt
• 2 egg (s)
• some lemon (s), zest it
• 2 tablespoon sugar mixed with mixed hazelnuts
• 100 g butter, melted
• Desiccated coconut or cinnamon sugar, ground nuts, sesame seeds, vanilla sugar

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Instructions

1. Make a yeast dough out of the first seven ingredients and let rise until the volume has doubled.
2. Roll out the dough approx. 1 cm thick and cut into 2-3 cm wide strips.
3. Originally they were wrapped around a log and baked over fire, but that is not easily feasible. Recently, two different methods can be used:
4. First variant:
5. Wrap a rolling pin (with handles) in aluminum foil, brush with butter and wrap the strips of dough around them so that the strips overlap slightly and gently press together.
6. Brush the cakes with butter, roll in the nut-sugar mixture, let rise for 30 minutes, then bake in the oven (heating air 170 degrees) for 15 minutes, then brush with butter again and bake again for 10 minutes. Let it slide off the rolling pin (you can also roll the cake after baking through e.g. cinnamon sugar or desiccated coconut etc.)
7. Second variant:
8. Take two saddle of venison molds and butter the outside. Wrap the strips of dough around the folded baking pan (the saddle of venison should form a tube together) as previously written. Then separate the two forms with a knife - so you have two semicircular cakes on the forms. Brush with butter, sprinkle with sugar and nut mixture.
9. Bake in the oven (convection oven 165 degrees) for about 25 minutes - after 15 minutes, butter and sprinkle again.