Baumstriezel | Chrunchy like from the Christmasmarket

A Timeless tasty Christmas Tradition

Baumstriezel, also known as chimney cake, is a traditional pastry with origins in Hungary and Romania. This delightful treat is renowned for its hollow, spiral shape and crispy yet fluffy texture. It’s perfect for festive occasions, street fairs, or as a comforting dessert at home. With a few simple ingredients, you can recreate this classic pastry using ready-made dough and a clever baking technique.

Working Time 25 Min.

Baking Time 60 Min.

Level easy

The rum-flavoured quark stollen is a great alternative if you don't have much time during Advent to bake a time-consuming yeast stollen. Or if you want a quick change from the biscuits.

Recipe from Andrea

What Makes Baumstriezel Special?

Baumstriezel’s charm lies in its unique preparation. Traditionally cooked over open flames on a wooden spit, the dough develops a smoky aroma and caramelized crust. At home, you can mimic this method using a rolling pin wrapped in foil, resulting in a treat that's just as delicious. The pastry’s golden exterior is coated with melted butter and rolled in cinnamon sugar, creating a tantalizing blend of textures and flavors.

The Origins of Baumstriezel

Baumstriezel has a rich history, dating back to 17th-century Transylvania. Known as “kürtőskalács” in Hungary, this dessert was a staple at weddings and festivals. Today, it’s a beloved street food across Central Europe, particularly during Christmas markets. Each region has its spin, from nut toppings to a hint of vanilla in the dough.

Why Make Baumstriezel at Home?

Making Baumstriezel at home allows for creativity and personalization. It’s a fun activity for kids and adults alike, filling the kitchen with the aroma of warm cinnamon and butter. Plus, it’s quicker and simpler than you might expect when using ready-made dough.

Instruction Video

3 Tips for Baking the Perfect Baumstriezel

1. Experiment with Toppings:While classic Baumstriezel is coated with cinnamon sugar, there are endless possibilities for variations. For a nutty twist, you can roll the dough in chopped almonds, hazelnuts, or even shredded coconut. If you prefer a chocolatey finish, sprinkle the dough with cocoa powder before baking, or drizzle melted chocolate over the hot pastry once it’s out of the oven. This allows for a personalized treat that caters to different tastes and preferences.

   
   

2. Perfecting the Technique:To get the Baumstriezel just right, it’s crucial to achieve an even wrap of the dough around the rolling pin. This will help ensure uniform baking and a crispy, caramelized exterior. When wrapping the dough, avoid pressing it too tightly; a slightly looser wrap allows the dough to expand during baking, creating the characteristic airy interior. Additionally, don’t forget to brush the dough with melted butter before rolling in sugar; this step is key to achieving that delightful, golden crust.

   
   

3. Using Different Doughs:While ready-made yeast dough works well, you can experiment with different types of dough for your Baumstriezel. If you’re feeling adventurous, try using puff pastry for a flaky, buttery version that contrasts beautifully with the cinnamon sugar coating. Another option is to use a sweet yeast dough for a richer, more tender texture. Regardless of which dough you choose, be sure to adjust the baking time slightly to accommodate the dough’s thickness and moisture content.

   
   

4. Temperature Control: Keep an eye on the oven’s temperature to avoid burning the outer layer before the dough inside is fully baked. If you notice the pastry getting too brown too quickly, you can reduce the heat slightly.

   
   

5. Cooling the Dough: Allow the Baumstriezel to cool slightly before serving. This helps the cinnamon sugar to set and prevents a sticky mess when slicing.

   
   

6. Make Ahead Option: If preparing Baumstriezel in advance, you can bake it a day ahead and reheat it in a 160°C (320°F) oven for about 5 minutes to revive its crispy texture.

Creating Baumstriezel for Different Occasions

Baumstriezel is not only a festive treat but also a versatile dessert for various occasions. It’s perfect for holiday gatherings, birthday parties, or even as a fun kitchen project for a rainy day. For an elegant presentation, you can serve it on a cake stand with powdered sugar dusted on top, or wrap it in parchment paper with a festive ribbon for a unique gift. Its delightful aroma and attractive spiral shape make it a guaranteed conversation starter at any gathering.

Enjoying Baumstriezel with Friends and Family

Baumstriezel is more than just a dessert; it’s a communal experience that brings people together. Whether you’re enjoying it warm straight from the oven or slightly cooled, it pairs wonderfully with a hot cup of coffee or tea. Sharing a Baumstriezel with friends or family makes for a cozy, memorable moment. Its sweet, crunchy exterior and soft, flaky interior are sure to satisfy anyone’s sweet tooth and leave a lasting impression.

Working time	Baking Time	Niveau
25 Min.	10-12 Min.	simple

Ingredients:

• 1 package of ready-made yeast dough

• Melted butter (for brushing)

• Cinnamon sugar (for sprinkling)

Instruction:

1. Prepare the Baking Roller:Wrap a rolling pin or cylindrical object with aluminum foil. Brush the foil generously with melted butter to prevent sticking.

   
   

2. Roll and Wrap the Dough:Roll out the ready-made yeast dough into a thin rectangle. Cut the dough into long strips, about 2 cm wide. Wrap these strips around the prepared rolling pin, overlapping slightly to form a seamless layer.

   
   

3. Butter and Coat:Brush the wrapped dough with melted butter and roll it in a plate filled with cinnamon sugar, ensuring an even coating.

   
   

4. Bake:Place the rolling pin on the edges of a baking tray so the dough doesn’t touch the base. Bake in a preheated oven at 180°C (350°F) for 15-20 minutes, rotating occasionally for even browning.

   
   

5. Finish and Serve:Once golden brown, remove the Baumstriezel from the roller while it’s still warm. Sprinkle with extra cinnamon sugar if desired and enjoy fresh.

See the Instructions Video for help

3 Tips for Serving

1. Serve Fresh Out of the Oven: Baumstriezel is best enjoyed fresh out of the oven while the sugar is still warm and crispy. Serve it immediately to enjoy its full flavor and texture. The warm, caramelized exterior combined with the soft interior makes for an irresistible treat.

   
   

2. Accompany with a Hot Beverage: Pair Baumstriezel with a hot beverage such as coffee, hot chocolate, or even mulled wine. The warm drink complements the sweetness and the crispy texture of the Baumstriezel perfectly. This makes it an ideal treat for winter gatherings or as a comforting snack.

   
   

3. Serve with a Variety of Dips or Sauces: While Baumstriezel is delicious on its own, you can enhance the flavor by serving it with a variety of dips or sauces. Try it with a dusting of powdered sugar, chocolate sauce, caramel sauce, or even a light fruit compote. These additions can elevate the taste and offer different flavor experiences for guests.

FAQ's Find all your Answers about Christstollen here:

• What is Baumstriezel?

  Baumstriezel is a traditional Austrian pastry that is known for its spiral shape and crispy, caramelized exterior. It’s made by wrapping a sweet yeast dough around a tapered roller, which is then slowly roasted over an open flame or in the oven. The outside is coated with cinnamon sugar, giving it a unique flavor and texture.

  
  

• How is Baumstriezel prepared?

  Baumstriezel is prepared by wrapping a sweet yeast dough around a wooden rolling pin or a specially designed metal cone. It is then brushed with butter and coated with cinnamon sugar before being roasted. The rotating motion helps achieve a crispy, even bake, and the spiral shape is achieved as the dough bakes and caramelizes.

  
  

• Can I make Baumstriezel without a special cone or rolling pin?

  Yes, while a special cone or rolling pin designed for Baumstriezel can help achieve the traditional shape, you can still make a similar pastry without them. You can use a round cake pan or any other mold to shape the dough and bake it similarly. Just ensure the dough is evenly spaced and that it can rotate or move during baking to achieve the crispy texture.

  
  

• Can Baumstriezel be made in advance?

  Yes, Baumstriezel can be made in advance. You can bake it ahead and store it in an airtight container for a couple of days. To revive the crispy texture, you can reheat it in the oven at around 160°C (320°F) for a few minutes. It can also be frozen after baking and reheated when needed.

  
  

• What are some variations of Baumstriezel?

  There are several variations of Baumstriezel, including chocolate-dipped, nut-coated, and even fruit-filled versions. For a festive twist, you can experiment with different coatings such as chopped almonds, shredded coconut, or cocoa powder mixed into the cinnamon sugar. These variations can be adjusted based on personal preference or the occasion.

Enjoy your homemade Quarkstollen as a delightful centerpiece to your holiday celebrations!

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