Ingredients

Units Scale

For the dough:
500 g white flour
15 g fresh yeast
2 eggs
250 ml sour cream
50 ml warm water
25 g brown sugar
75 g vanilla sugar
65 g melted lard
3 lemons (microplaned zest and juice)
A pinch of salt
4 tsp vanilla extract
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Melted butter
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To coat:
Vanilla sugar
Very finely ground walnuts
Cinnamon
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4 Rolling pins or wooden dowels

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Instructions

1. Mix yeast, water and brown sugar with ¼ of the sour cream, and let it stand until creamy and frothy. Combine with all remaining ingredients, creating a very soft, homogeneous dough.
2. Stir the mixture until it comes together to form a dough, and then knead for about five minutes.
3. Transfer to a well-greased container. Allow the dough to rise for 60 minutes at room temperature until doubled in volume.
4. Prepare the rolling pins by covering them with 3 layers of tightly wrapped aluminum foil. Punch down the dough and divide into 4 equal parts.
5. On a well-floured surface, spread one portion of the dough and shape into 1/6 inch thick square-shaped sheet.
6. Using a pizza cutter, cut the dough into a long ribbons of about ½ inch wide.
7. Wrap one end of the dough strip around the spit/rolling pin, tucking in the end so the dough doesn’t unwind.
8. Keep the dough very thin (under ¼ inch (6 mm)) as you stretch and wind it on the rolling pin. Then roll the whole thing slightly on the counter top to flatten it/press it together.
9. Brush with melted butter and roll in brown sugar / vanilla sugar mixture.
10. Place in roasting pan, where the ends of the rolling pin are on the edges of the pan, keeping the pin elevated off the bottom of the pan. and bake in a preheated oven 375F/190⁰C for 25 minutes. Rotate pins halfway through cooking for even browning.
11. When done, brush with melted butter and roll in sugar/walnut/cinnamon mixture.
12. Tap the pins on a tabletop to release the cake and set it upright to cool.