Very close to our recipe for our traditional Northern German (East Frisian) New Years Cakes called Krüllkuchen. In the museums you can find cast iron tongs with plates from the 15th century. The cakes (it is a wafer) were baked over open fire. Instead of sesame we put aniseed or caraway or cardamom. For the batter we cook parts of brown rock candy and water, no milk powder, butter instead of oil, anything else is the same. Crispy and delicious rolls. I am going to try your recipe with milk powder and oil.