Cake Dough

All ingredients are placed in the breadmaker in sequence and mixed together on the “Dough” setting. The dough is then ready for use on the spot.

For reasons of hygiene, wrap the sticks with aluminum foil (strips about 15 to 20 centimeters high) at the beginning. Then roll a small mass of yeast dough into a snake about one to one and a half centimeters thick and wrap it around the stick (from top to bottom). The tip of the stick must be covered by the dough. It is important to press down the beginning and the end of the dough so that it does not fall off during baking.

After that, patience is required, because in no case should the sticks be held in the open campfire. You must wait until the fire has burned down, then the embers are split apart and only now can the dough bake on the sticks over the embers.

Keep the dough as centered as possible and about two inches above the embers so that the end will cook. Turn frequently until the dough is golden brown all over.

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