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Old Viennese Yeast Gugelhupf

  1. Heat up half of the milk till lukewarm. Crumble in the yeast, add a pinch of sugar and stir. Dust with flour and leave in a warm place, until its volume has increased noticeably.
  2. Beat the butter to a cream. Add egg yolks, half the sugar and the vanilla sugar, and cream. Mix in the flour, the rest of the lukewarm milk, the yeast mix and some lemon zest and knead to a smooth elastic dough.
  3. Beat the egg whites with a small pinch of salt and the remaining sugar to a stiff peak, and work into the dough together with the well-drained raisins.
  4. Brush the Gugelhupf mould with melted butter and scatter with almond flakes. Pour in the dough, leave to rise in a warm place. Preheat the oven to around 180 °C (fan).
  5. Bake for 35 – 45 minutes. Upturn while still hot, and dust with icing sugar after cooling.

 

Source: Austrian National Tourist Office

Recipe

Viennese Schnitzel

The true origin of the Wiener Schnitzel has again become a matter of vigorous debate between culinary historians in recent times. One thing, however, is absolutely certain: the Wiener Schnitzel is truly cosmopolitan. The earliest trails lead to Spain, where the Moors were coating meat with breadcrumbs during the Middle Ages. The Jewish community in Constantinople is similarly reported to have known a dish similar to the Wiener Schnitzel in the 12th century. So whether the legend surrounding the import of the “Costoletta Milanese” from Italy to Austria by Field Marshal Radetzky is true or not, a nice story makes very little difference. The main thing is that the schnitzel is tender and crispy!

Ingredients

  • 300 g fine cake flour
  • 100 g granulated sugar
  • 130 g butter
  • 3 egg yolks
  • 2 egg whites
  • 20 – 25 g yeast
  • 100 g raisins, soaked in rum
  • 200 ml milk
  • 1 packet (8 g) vanilla sugar
  • Pinch of salt
  • Peel of half an unsprayed lemon
  • Flaked almonds

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