Recipe of the region Central Burgenland – Rosalia
800 g flour
500 g butter (Thea)
40 g yeast (1 cube)
a little salt
5 egg yolks
1 tablespoon granulated sugar
500 g icing sugar
6 egg whites
1 bar grated cooking chocolate
1 soup plate of grated nuts
The soft Burgenland crescents melt on the mouth but are yet incredibly quick to prepare and bake. Coat the cold yeast dough with meringue, cover with nuts and grated chocolate and roll into a strudel. Then divide the roll into small crescents (moon shapes).
Preparation of the crescents
Crumble the yeast cube into warm milk and stir in a tablespoon of granulated sugar. Add some flour and leave to rest for a bit until you can see the “steam”. Put some flour on the work surface and form a hollow. Pour the melted butter into the hollow and add the yeast mixture and the remaining ingredients. Now you need to act quickly: knead everything to a consistent dough as quickly as possible. Wrap in clingfilm and leave to rest at room temperature for approx. 30 – 40 minutes.
Recipe of the region Central Burgenland – Rosalia »
Roll out the dough on a floured surface. Divide it into five or six pieces and roll each piece into a square approx. 4 mm thick. Coat the dough pieces with the beaten egg mixture. Sprinkle the grated walnuts and grated chocolate over the dough pieces. Carefully roll up the dough from one side and cut out crescent shapes using a round biscuit scooter or glass. Place the crescents equal distances apart on a baking tray covered in baking paper. Coat the crescents with beaten egg and bake in an oven preheated to 170°C (top and bottom heat) for around 20 minutes. Leave the crescents to cool and sprinkle with icing sugar.
Beat the egg white until stiff and slowly sprinkle in the sugar. Keep beating until the egg whites have a firm consistency.
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