Vegan Baumstriezl recipe

Preheat the oven to 180ºC top/bottom heat.

Dissolve the yeast in lukewarm (not hot) water.

Prepare the pancake mixture with the oat drink.

Work the yeast mixture into the dough and let it rest in a warm place for 1 hour.

Wrap the rolling pin with aluminum foil and spread it with vegan butter.

To prevent the rolling pin from resting, place the handles on a baking pan.

Roll out the dough thinly and cut it into strips approx. 1 cm wide using a pizza cutter (or knife).

Wrap the strips of dough around the prepared rolling pin and press firmly, always placing several strips together (a total of about two tree strips fit on one piece of wood, leaving enough space in the middle for this)

Brush the dough strips with butter and sprinkle with cinnamon and sugar.

To ensure that the Baumstriezel bakes evenly, turn the rolling pin every 5 minutes.

After 15 minutes, take the tree strezel out of the oven and carefully remove it from the rolling pin.

Enjoy!