Hungarian-Style Baumkuchen

Ingredients

• 250 g spelt whole‑grain flour
• 250 g spelt flour (Type 630)
• 1 fresh yeast
• 100 ml milk (3.5% fat) (lukewarm)
• 1 vanilla pod
• 75 g coconut palm sugar
• 2 Eggs
• 1 tsp lemon zest
• a pinch salt
• 2 tbsp ground hazelnuts
• 100 g butter
• 1 tbsp shredded coconut

Instructions

1. 1.

   Sift both flours into a large bowl, make a well in the center. Dissolve the yeast with half of the milk, pour it into the well, dust the edges with a little flour and cover; let rise for about 10 minutes.

2. 2.

   Split the vanilla pod lengthwise and scrape out the seeds. Add the vanilla seeds, 60 g coconut palm sugar, eggs, lemon zest, and salt to the bowl. Mix all ingredients with the dough hooks of a hand mixer until smooth. Cover with a damp kitchen towel and let proof at room temperature for about 20 minutes.

3. 3.

   Roll the dough on a floured surface to a thickness of about 5 mm and cut into strips roughly 2–3 cm wide. Melt butter in a small saucepan over low heat. Brush eight spiral cookie‑cutters thinly with melted butter, then wrap dough strips around them so that the strips overlap slightly and press gently.

4. 4.

   Mix nuts with remaining coconut palm sugar. Brush dough thinly with melted butter, roll it in the nut‑sugar mixture, and let rise for 30 minutes. Bake in a preheated oven at 180 °C (fan 160 °C; gas 2–3) for 10–15 minutes, brush again with butter and bake another 10 minutes.

5. 5.

   Remove the Baumkuchen from the cutters and cool on a wire rack. Toss half of the cakes in shredded coconut.