I’ve only seen this pastry at the annual food and wine festival that takes place in the old market square every August in Poznan. It was so interesting to watch it being made. A yeast dough is rolled out and then cut into a spiral shaped ribbon of dough. The dough is then wound onto a bobbin-like piece of wood on a skewer. It’s then rolled over hot coals, then in sugar and back on the coals . The outside bakes with a crisp crust, and caramelized sugar. The inside stays soft and tender. When it’s ready to come off the coals, it’s finished in more sugar, cinnamon-sugar, or nuts.
A delicious treat – both visually and in the traditional sense. I may have to sacrifice my rolling pin to try this at home. 😉
An accountant by trade and a food blogger since 2009, Lois Britton fell in love with Polish cuisine during the years she lived in Poznań, Poland. As the creator of PolishHousewife.com, she loves connecting readers with traditional Polish recipes. Lois has a graduate certificate in Food Writing and Photography from the University of South Florida. She is the author of The Polish Housewife Cookbook, available on Amazon and on her website.