Rumstängeli

Name: Rumstängeli
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 55
Ingredients: 1/3 Base dough (approx. 530 g); 1 Egg Yolk; 1 TEASPOON Whipped cream or condensed milk; 100 g Icing sugar; 2 TABLESPOONS Rum (40 % vol.); 30-40 g Chocolate sprinkles; baking paper

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 55

1/3 Base dough (approx. 530 g)
1 Egg Yolk
1 TEASPOON Whipped cream or condensed milk
100 g Icing sugar
2 TABLESPOONS Rum (40 % vol.)
30-40 g Chocolate sprinkles
baking paper

Directions

1
Form small portions of the dough into long 0.5-1 cm thick rolls and cut into 7-8 cm long pieces. Distribute on 2 baking trays lined with baking paper. Mix the egg yolk and cream and brush the stalks with it.
2
Bake the trays one after the other in the preheated oven, middle shelf, (electric oven: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-12 minutes until golden brown. Let the stalks cool down. Mix icing sugar, rum and 1 tablespoon hot water.
3
Spread the sticks with icing and sprinkle with chocolate sprinkles. Leave to dry. Layer in tins with greaseproof paper and store in a cool place.