© Foto Salzkammergut Tourismus/Eiersebner Lisa: Kaiserschmarrn mit Früchtekompott.
Kaiserschmarrn in einer Pfanne mit Früchte und Staubzucker dekoriert und zwei Schalen mit Früchtekompott daneben.

The taste of Salzkammergut

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Beugel

When the carnival season is just around the corner, the bakers in the Salzkammergut start baking the traditional Fastenbeugel.

Beugel or Beugerln are made from a simple yeast dough, rolled out and shaped into circles. The preparation takes place in two steps, the Beugel are first boiled and then baked.

Ingredients

700g wheat flour
150g rye flour
10g salt
10g malt or sugar
20g yeast
10g caraway seeds (crushed in a mortar)
0.5l cold water

 

Preparation

Roast the caraway seeds in a dry pan. Then mix all the ingredients to form a firm dough, leave to rest for ½ hour and then form balls (dough rings). Leave to rise on a board covered with a cloth and then leave to prove in the cold. Then briefly place the balls in boiling water (you can optionally add a little bicarbonate of soda to the boiling water) and then bake in the oven at 200 degrees for approx. 15 to 20 minutes. Brush the finished balls with water and sprinkle with salt.