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    Recipe of the region Danube Upper Austria

    Ingredients yeast dough

    270 g flour
    15 g yeast
    35 g icing sugar
    50 g butter
    40 g milk
    1 egg, 2 yolks
    1/2 pkg vanilla sugar
    1 tbsp rum, 1 pinch salt

    Ingredients curd filling

    80 g curd cheese
    30 g icing sugar
    1 yolk, 1 tbsp rum
    10 g butter
    15 g starch flour

    Zutaten nut filling

    40 g granulated sugar
    20 g water
    40 g walnuts
    20 g breadcrumbs (sponge cake)
    1 tbsp rum

    Zutaten for the powidl (plum jam) filling

    200 g powidl (plum jam)
    20 g icing sugar
    1 tbsp rum, cinnamon
    Lemon zest

    Preparation Batzlguglhupf

    Put all the ingredients in a bowl and form into a dough. Roll out the dough and divide it into 21 pieces. Spread the filling across 7 pieces. Fold up the filled pieces and alternately place them in a greased, floured “Guglhupf” tin. Leave to rise until they have doubled in size. Bake for approx. half an hour at 185°C and approx. 15 minutes at 175°C. Release from the baking tin, leave to cool and sprinkle with icing sugar.

    Recipe of the region Danube Upper Austria »


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