- 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
Oil cakes have a long tradition especially in Mediterranean countries where olive oil is abundant. In Austria sunflower or rape oil is used instead and candied bitter orange peel, aranzini, and pine kernels are also added.
Autumn in Slovakia belongs to goose feasts, with their long tradition especially in the Small-Carpathian region. Breeding of geese and goose feasts in Slovakia have about a hundred year long tradition that is related to the southern regions of our country. The tradition of roasting goose came to Slovakia from German-speaking countries, especially Austria and Germany, where it is associated with the feast of St. Martin. In Slovakia, it was mainly established for economic reasons because selling roasted goose at the local markets was the activity of Slovak housewives, which in this way improved the household budget. Gourmets from various parts of the country began to search for places where the best goose came from (Chorvátsky and Slovenský Grob). Another reason for the emergence of this habit was just to the South of Slovakia with plenty of small rivers and brooks ideal conditions for breeding geese.
Cotechino with shrimp and lentils cream recipe from the European Young Chef Award 2017 was created by Davide Fiammenghi, representing East Lombary – European Region of Gastronomy 2017
Poish forests have an abundance of wilde game and it is no wonder that traditional Polish cuisine has been so rich in game for centuries.
The Nürnberger Lebkuchen dough can also be used to create little Gingerbread-men, frosted hearts with greetings and the like. Use your own creativity using this traditional recipe from Bavaria!
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- 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