How to Make Baumstriezel: A Taste of European Tradition in Your Kitchen

Baumstriezel, also known as chimney cake, is a delightful pastry that hails from the heart of Europe. This treat boasts a crispy exterior, a soft, doughy interior, and a captivating aroma of caramelized sugar and warm cinnamon.

Imagine biting into a warm, freshly baked Baumstriezel, the crispy sugar crackling as you savor the rich flavors. It’s a delightful experience that transports you to the bustling streets of Prague or the charming Christmas markets of Germany.

In this guide, we’ll embark on a culinary journey to recreate this European classic in the comfort of your own kitchen. Don’t worry, baking a Baumstriezel might seem daunting, but it’s easier than you think! With our step-by-step instructions and helpful tips, you’ll be impressing your friends and family with this unique and delicious treat in no time.

Gathering Your Ingredients: A Symphony of Flavors

Before we begin our baking adventure, let’s gather all the necessary ingredients.

For the Dough:

• 4 cups all-purpose flour, plus extra for dusting
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1/2 cup warm milk (around 100-110°F)
• 1/4 cup granulated sugar
• 1/4 cup unsalted butter, melted and cooled
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

For the Coating:

• 1/2 cup unsalted butter, melted
• 1 cup granulated sugar
• 2 teaspoons ground cinnamon

Optional Toppings:

• Chopped nuts (almonds, walnuts, pecans)
• Shredded coconut
• Melted chocolate for drizzling

Tools of the Trade: Equipping Your Kitchen for Success

Baking a Baumstriezel does require a few specific tools, but don’t worry, you likely already have most of them!

• A large mixing bowl
• Plastic wrap or a clean kitchen towel
• A rolling pin
• A pastry brush
• A baking sheet
• Parchment paper
• A wooden dowel (around 1.5 inches in diameter)

Pro-tip from Chef Emily: You can use a metal dowel if you don’t have a wooden one, but make sure to wrap it tightly in aluminum foil to prevent the dough from sticking.

The Art of Crafting Your Baumstriezel: Step-by-Step Guide

Now that we have our ingredients and tools ready, let’s dive into the heart of the baking process.

Step 1: Awakening the Yeast

In a large mixing bowl, combine the warm milk, sugar, and yeast. Stir gently and let it sit for about 5-10 minutes, or until the yeast is foamy.

Why is this step important? This process, called “proofing,” activates the yeast, which will give your Baumstriezel its signature airy texture.

Step 2: Creating the Dough

1. Once the yeast is foamy, add the melted butter, eggs, vanilla extract, and salt to the bowl. Mix well.
2. Gradually add the flour, one cup at a time, mixing until a soft dough forms.
3. Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes, or until smooth and elastic.
4. Place the dough in a lightly greased bowl, cover it with plastic wrap or a kitchen towel, and let it rise in a warm place for about an hour, or until doubled in size.

Step 3: Shaping the Baumstriezel

1. Punch down the risen dough to release any air bubbles.
2. Divide the dough into four equal portions.
3. Roll out each portion on a lightly floured surface into a thin rectangle, approximately 12 inches long and 8 inches wide.

Step 4: The Baumstriezel Transformation

1. Brush each rectangle generously with melted butter.
2. In a shallow dish, combine the sugar and cinnamon.
3. Wrap each dough rectangle around the wooden dowel, slightly overlapping the edges.
4. Roll the dough-covered dowel in the cinnamon-sugar mixture, ensuring it’s evenly coated.

Baumstriezel dough wrapped around a wooden dowel

Step 5: Baking to Perfection

1. Preheat your oven to 350°F (175°C).
2. Place the dough-covered dowels on a baking sheet lined with parchment paper.
3. Bake for 20-25 minutes, rotating the dowels every 5-7 minutes to ensure even cooking and that beautiful golden-brown color.

Pro-tip from Chef Emily: For a crispier crust, you can broil the Baumstriezel for the last 1-2 minutes of baking, but watch closely to prevent burning.

Step 6: The Grand Finale – Serving Your Masterpiece

1. Once baked, carefully slide the Baumstriezel off the dowels.
2. Let them cool slightly before slicing into 1-inch thick pieces.
3. Serve warm, dusted with powdered sugar or drizzled with melted chocolate, and enjoy!

Sliced Baumstriezel on a wooden board

FAQs: Addressing Your Baumstriezel Queries

Q: Can I make the dough ahead of time?

A: Absolutely! You can refrigerate the dough for up to 24 hours after kneading. Just let it come to room temperature before shaping and baking.

Q: What can I use if I don’t have a wooden dowel?

A: A metal dowel wrapped in foil works well. You can also use the handle of a wooden spoon or even a sturdy cardboard tube (covered in foil) in a pinch.

Q: My Baumstriezel is a bit dry. What happened?

A: Overbaking can lead to dryness. Make sure to check for doneness after 20 minutes. You can also try brushing the warm Baumstriezel with melted butter for added moisture.

Conclusion: A Taste of Tradition, Baked with Love

Congratulations on baking your very own Baumstriezel! We hope this guide has inspired you to bring a taste of European tradition into your home. Remember, baking is a journey of exploration and creativity. Don’t hesitate to experiment with different toppings and flavors to create your own unique variations.

We’d love to hear about your Baumstriezel adventures! Share your baking experiences, photos, and any creative twists you come up with in the comments below. Happy baking!