Approximately 60 pieces

For the syrup:
150 ml water
* 200 * 15 g sugar 2 sticks cinnamon
* cloves * 1 piece star anise
* 5 * 1 teaspoon cardamom pods gem. Ginger
* 1 pinch salt

For the dough:
120g butter, softened
* 2 eggs (size M)
* 200 g acc. Hazelnuts
* 280g spelled flour
* 2 teaspoons Dr. Oetker Backin

For topping:
3 tablespoons sugar
* 1 teaspoon gem. Cinnamon

Method:
bring water for the syrup, sugar, cloves, cinnamon sticks, star anise, crushed cardamom pods, ginger and salt in a saucepan to a boil and cook about 2 minutes bubbly. Remove the pan from the heat. The spices in the syrup take a few hours.

Pour the syrup through a sieve into a bowl (200 ml syrup is).

give the batter for butter, eggs and hazelnuts to the syrup into the bowl. The ingredients with electric mixer with whisk until frothy. Spelt flour with baking powder and knead the mass syrup. Place the dough in cling film wrapped set 1-2 hours in the refrigerator.

Preheat the oven. Top and bottom heat: about 180 ° C, hot air: about 160 ° C.

to sprinkle on the sugar with the cinnamon. The Sirupteig on a lightly floured surface, knead briefly and divide into 4 portions.

The dough portions to each one about 40 inches long roll and cut into about 16 pieces each. Form the dough into balls and place on baking trays with a little distance.

The balls of dough with water and sprinkle with cinnamon-sugar.

the baking sheets in succession move (along with hot air) in the preheated oven. The syrup cake bake about 12 minutes per baking sheet .

The syrup cake with baking paper from the baking sheets to cool on cake racks and take leave.

Syrup cake Recipe