Dormant spiral

From flour, butter, powdered sugar, salt diluted in yeast milk, knead the dough, cover it with a cloth sprinkled with flour and put in a warm place to increase the volume by 2 times. Roll the matching dough into a 0. 5 cm thick formation with a rolling pin and cut into 2 cm wide strips. Then heat the rolling pin with a diameter of about 6 cm over the coals, lubricate with butter, put one layer of strips on it (spiral), lubricate their surface with egg white and sprinkle with a mixture of nut (almonds) with sugar. Rotate the rolling pin over the coals until the dough browns, lubricating it with occasionally melted butter. Remove the browned strips from the rolling pin, sprinkle with vanilla sugar and serve with jam.