- 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.
- 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.
- 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.
- 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).
- Bake for 35 – 45 minutes. Upturn while still hot, and dust with icing sugar after cooling.
Source: Austrian National Tourist Office
Old Viennese Yeast Gugelhupf with raisins
In Slovakia, the most popular freshwater fish are carp, trout and pike. The Christmas Eve table could not lack fish, with carp being the most frequently chosen one. On the other hand, Slovak forests provide plenty of different kinds of edible mushrooms and they are usually prepared with meat, scrambled eggs, soups or sauces.
Poppy seed cakes are considered a sign of opulence; hence Polish desserts cannot have enough of them. They are often further enriched with honey, dried fruit and nuts. This dish called Kutia in Polish is a traditional Christmas dessert.
Once the size of the Austrian poppy harvest was capable of influencing even the English stock market! That’s exactly what happened in the 1930s, when the Waldviertel Graumohn poppy was being traded on the London Commodities Market. Even though those are bygone days, poppy-growing in Austria is still booming, and along with it the cakes cooked with poppy seeds with the Mohngugelhupf being one of the most special delicacies the country has to offer.
In the 18th century, sheep cheese manufacturers were established in Slovakia: the first one was in 1787 in Detva, and the second one in Zvolenská Slatina in 1797, which is still operating nowadays. Demikát, together with sheep cheese gnocchi, is another Slovak traditional dish, for the preparation of which this type of cheese is used.
Flavours of Galway recipe of the European Young Chef Award 2018 was created and prepared by Andrew Ishmael, representing Galway, West of Ireland – European Region of Gastronomy 2018.
CHECK OUT OUR
The best outdoor adventures for young at heart!
Pohorje Ultra Trail. Recreational sports and humanitarian events, with a multi-year tradition.
Halloumi, the traditional white cheese of Cyprus, has been produced on the island for centuries. A semi-hard cheese prepared from sheep milk with the addition of mint, halloumi cheese has a pleasant flavour and is delicious when grilled or fried. As a starter, grilled halloumi is superb!
Polenta is a cornmeal mush mixed during its cooking with different cheeses and butter. It is a very simple and tasty dish, popular in Piedmon and Lombardy regions (Italy).
- 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