The classic farmhouse bread (Bauernbrot) should be soft inside with a crisp and crunchy crust. Who doesn’t love the smell of freshly baked bread wafting...
“Milli, Mülli, Mili”, as “Milchrahmstrudel” is sometimes colloquially referred to in Vienna, is a classic amongst Austrian flour-based desserts and very similar to the well-known...
As the name suggests, the highlight of these sweet dumplings is their filling – they are distinguished by a delicious chestnut mousse which is combined...
This sweet yet light temptation out of quark dough and semolina is wonderfully fluffy and easy to make. Topfenknödel are usually tossed in roasted sugared...
Austrian Buchteln, also colloquially referred to as “Wuchteln” as they’re so impressive, are yeast dough rolls with a delicious filling. The dough, which usually has...
This could almost be described as the “little sister” of the famous Apfelstrudel (Apple Strudel) – in Austria, Topfenstrudel (Cheese Strudel) is popular at coffee...
Marillenknödel (Apricot Dumplings) combine fresh, slightly tart tasting fruits with delicate, light and fluffy potato (or quark) dough topped with delicious crumb. If your mouth...
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