Old Viennese Yeast Gugelhupf
- 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
1/
Old Viennese Yeast Gugelhupf with raisins
Recipes
Eggs and Asparagus
Bassano is a small and lovely town not far away from the city of Palladio, where a precious white plant grows up every spring, becoming the main protagonist during Easter – the asparagus. Eggs and Asparago Bianco di Bassano DOP represents one of the most typical dishes of the Veneto province. The dish is an example of a simple but tasty regional recipe and goes very well with white wines.
Finnish Karelian Pies
Karjalanpiirakat come from Karelian kitchen and they are a great gift for Finnish food tradition. Recipe of the pies were spread first from Karelia to East Finland after the wars and then to the whole country. Finnish adapted these pies quickly to their ordinary and festival cuisine. Nowadays some find it easier just to buy pies ready made from grocery store, but baking the pie oneself is almost just as easy as well. Baking may take little bit more time, but the result, it’s worth it.
Schmarren Chestnut
The Chestnut: sweet, healthy and low in calories. The Valle Isarco/Eisacktal Valley innkeepers show us the taste of the chestnut during the “Valle Isarco Chestnut Speciality Weeks” from the middle of October to the beginning of November when everything revolves around the fruit of the bread-fruit tree. Numerous inns all along the route of the Keschtnweg, in the traditional chestnut growing area of the Valle Isarco offer all sorts of tasty treats during this time, which are all prepared using the noble chestnut.
Eggplant Salad
This aubergine salad is served as a starter along with crust bread and various other ‘salate’ or on the table for a late summer barbeque. It can easily be made well in advance and make plenty, because it’s also extremely delicious just on its own for a lunchtime snack, and all the better with some crispy grilled ‘lipia’ bread (a kind of round thin bread, something like a flatbread or pitta). What’s more, it’s simple to make!
Featured Experiences
Experiencing Europe as a family
My story of traveling the continent with my kids—where to go, how to go, what to do.
CHECK OUT OUR
LATEST GUIDE
Sumadijski Tea
There are many varieties of šljivovica (a distilled beverage made from plums) in Serbia. What is common is the scent of plums, a golden colour and the Central Serbia intoxicating power of a strong liquor. Less alcoholic, but no less tasty, is a drink prepared from šljivovica when the weather is cold. During winter, when a slava (the feast day of a family’s patron saint) is celebrated, the drink of choice is Šumadija tea or mulled plum brandy.
Unexpected art hubs in Czechia
Dive into Czech cities!
Art in Autumn
Guide: 5 November art festivals in Europe.
Czech Advent Markets
Experience a real Christmas fairy tale!
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