For the spritz bakery, cream the butter and sugar until fluffy. Then add the yolks and flour. Stir in grated lemon zest and vanilla sugar.
Fill the mixture into a piping bag and place sticks on a baking tray lined with baking paper. Bake in the oven at 170°C for about 10-15 minutes.
Spread the cooled stangerl with jam and stick 2 together at a time. Dip one end of the Spritzbäckerei in chocolate icing.
Preparation Tip:
Vary with different jam fillings when spritzing baked goods to provide some variety.
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