2 cups plus 2 tablespoons flour
pinch of salt
5 oz. dried yeast
1 cup plus 2-1/4 teaspoons milk
3 egg yolks, reserve whites
7 tablespoons butter
3-1/2 tablespoons sugar
1-3/4 tablespoons rum
grated lemon peel or vanilla extract

apricot or other jam
Confectioner’s sugar

1. Make a soft yeast dough using the above ingredients. Let rise.
2. Roll out dough on a lightly foured surface (about a 1/3 inch thick). Divide the rectangular dough in half and put one half aside. Mark rings on the remaining half with a wine glass (the circumference should be about 3-1/2 inches) and place a dollop of jam in the center of each ring. Trace the outline of each ring with a thin coating of egg white.
3. Carefully place the reserved dough on top and lightly push down so the jam dollops are not spread, but apparent under the dough. Use the wine glass to cut com pletely through the dough, lightly pressing the dough edges to seal the top and bottom halves. Cover loosely with a towel and let rise again, about 10 minutes. This rising affects both shape and consistency.
4. Meanwhile, heat oil in a deep saucepan or deep-fryer. Place a few Krapfen at a time gently in the heated oil. Cover, let cook for about 5 minutes and turn the Krapfen once. Continue cooking until golden brown, about 10 minutes total depending on oil temperature.
5. Drain Krapfen on paper towel. Sprinkle with cconfectioners’ sugar. The finished Krapfen should look like a small cannon ball with a white waist line.


A delicious and world famous chocolate cake named after a famous, historical and expensive hotel in the city center behind the opera. chocolate dough,
covered with apricot jam and then chocolate cover. they make millions selling this cake with
the original Schacher-Chocolate-Emblem, but every austrian café bakes it.

This chocolate cake is said to be invented in Vienna by the chef Franz Sacher in 1832. It improves if left a day or two before cutting

Serves 12

140g/5oz plain chocolate
140g/5oz unsalted butter, softened
115g/4oz caster sugar
½ tsp vanilla extract
5 free-range eggs, separated
85g/3oz ground almonds
55g/2oz plain flour, sieved

For the topping and the icing
6 tbsp apricot jam, sieved
140g/5oz plain chocolate
200ml/7fl oz double cream
25g/1oz milk chocolate

1. Preheat the oven to 180C/350F/Gas 4. Grease a deep 23cm/9in round cake tin then line the base with greaseproof paper.
2. Break the chocolate into pieces, melt gently in a bowl set over a pan of hot water, stirring occasionally, then cool slightly. Beat the butter in a bowl until really soft, then gradually beat in the sugar until the mixture is light and fluffy. Add the cooled chocolate and the vanilla extract and beat again. Add the egg yolks, then fold in the ground almonds and sieved flour. The mixture will be quite thick at this stage.
3. In a separate bowl, whisk the egg whites until they are stiff but not dry. Add about one-third to the chocolate mixture and stir in vigorously. Gently fold in the remaining egg whites. Pour the mixture into the prepared tin and level the surface.
4. Bake in the oven for about 45-50 minutes, or until well risen at the top and the cake springs back when lightly pressed with a finger. Leave to cool in the tin for a few minutes then turn out, peel off the paper and finish cooling on a wire rack.
5. To make the topping, heat the apricot jam in a small pan and then brush evenly over the top and sides of the cold cake. Allow to set.
6. Make the icing by breaking the plain chocolate into pieces. Heat the cream until piping hot, remove from the heat and add the chocolate. Stir until the chocolate has melted, then cool till a coating consistency. Then pour the icing on to the centre of the cake. Spread it gently over the top and down the sides, and leave to set.
7. For the ‘icing’ writing, break the milk chocolate into pieces then melt gently in a bowl set over a pan of hot water. Spoon into a small paper icing bag or polythene bag and snip off the corner. Pipe ‘Sacher’ across the top and leave to set.


It´s all about the shape - whatever you put in the dough (raisins, chocolate or joghurt or...) it´s always called guglhupf.

Serves 10

250gr butter
250gr icing sugar
1tsp vanilla essence
250gr all-purpose flour
1tsp baking powder
5 large eggs
2 large apples
100gr chopped nuts
100gr chocolate chips

1. Mix the butter, icing sugar, and vanilla together until foamy.
2. Add the eggs one at a time while mixing
3. Peel, core, and grate the apples.
4. Add flour, baking powder, nuts and chocolate gradually to the egg mix.
5. Add the grated apples to the mix and mix until just blended.
6. Bake for one hour on about 200C. Dust with icing sugar when cooled.


On the outside it looks like Apfelstrudel, inside is fromage blanc. Serve it with hot vanilla sauce.

Serves 6-8

The traditional dough for Topfenstrudel is a flaky dough almost transparent, similar to a phyllo dough.

The traditional fillings that are used are apple, cherry, raisin, and cream cheese or "Quark" (austrian for a type of cream cheese). These Topfenstrudels are filled with warm juicy fruit fillings and cream cheese (quark) enfolded in a crispy leaf pastry. The strudel is rolled and baked until golden. The crescent shaped strudel is then cooled and then sliced on the diagonal.

Remember to keep your dough as cool as you can. Since the flaky dough is layered with butter you need to work fast to keep the butter from melting through the layers of dough, which may lessen the flakiness of the final product.

1 package frozen puff pastry sheets (you will only need one sheet)
2 apples (Macintosh preferred), cored and sliced into 1/4 inch slices
1/4 cup brown sugar
1/2 cup granulated sugar
1/2 tablespoon ground cinnamon
1 tablespoon all-purpose flour
1/4 cup raisins (optional)
4 oz. whipped cream cheese
4 oz. creamy cottage cheese (on the dry side)
1/8 teaspoon vanilla extract
1/2 stick (2 oz.) unsalted butter, melted and slightly cooled
Confectioners' sugar, for dusting top of strudel

1. Combine the apple slices, brown sugar, 1/4 cup of the granulated sugar and cinnamon in to a large mixing bowl. Let this mixture rest for 30 minutes and then drain with a colander.
2. Transfer the apples back to a bowl. Add the flour to the apple mixture and gently mix. The apple mixture should still have some juice but only a small amount. Stir in raisins at this point (if using). Set aside.
3. Now in a separate bowl prepare the cheese filling mixture. Combine the whipped cream cheese, cottage cheese, vanilla and 1/4 cup of the sugar. Mix thoroughly. Set aside.
4. Dust a large cutting board with some sugar and roll out the puff pastry. Roll until you have doubled the size keeping the shape rectangular. Brush the dough with some melted butter.
5. Then smear the cheese filling over the puff pastry leaving a 1/2 inch boarder around all the edges. Sprinkle about 1/8 cup sugar over the cheese filling. Now evenly distribute the apple slices over the cheese filling. Drizzle a little butter over the fillings.
6. Start rolling the puff pastry away from you. Do not tear or crack the dough. Intermittently tuck in the edges of the dough and then continue rolling until 2 inches from the end. Brush the top of the roll with some butter and then gently bring the last 2 inch flap of puff pastry over the roll. Pinch slightly to seal the edge. Carefully place the rolled dough into a buttered aluminum baking pan and shape into a large crescent. Brush some egg white on the top and sprinkle with a little sugar. Bake at 350 degrees F. for about 50 minutes.
7. Dust top of strudel with confectioners' sugar, and serve with ice cream, whipped cream, or vanilla sauce.

Vanilla Sauce
1 1/2 cup milk
4 egg yolks
1/2 tsp. granulated sugar
1/2 tsp. vanilla extract
1 oz. orange flavoring or extract (optional)
1/2 cup cold milk

1. Bring the 1 1/2 cups of milk to a boil. Remove and set aside. Place egg yolks, sugar, vanilla and optional orange flavor in a mixing bowl and whisk until mixture forms "ribbons."
2. Combine hot milk and egg mixture in a saucepan and cook over low heat stirring constantly with a rubber spatula or wooden spoon until sauce thickens. (Test by coating a spoon or spatula with mixture and running finger across it, if the sauce is thick and smooth and does not run together; it is at the proper consistency.)
3. Remove from heat and incorporate the cold milk. Strain through a sieve and chill in a container placed in a bowl of ice water. When cool, cover and refrigerate until service. Sauce may thicken when refrigerated, if too thick add additional cold milk to achieve desired consistency. Drizzle sauce over strudel, or drizzle sauce on each dessert plate, and place slice of strudel on top of vanilla sauce.


Old-fashioned, Viennese Apple Strudel ("Altwiener Apfelstrudel" Click here for larger image) is not hard to make. It contains simple ingredients, like apples, raisins, sugar and cinnamon and is encased in a thin sheet of unleavened dough. It smells wonderful and tastes even better, with some vanilla sauce, whipped cream, or even a scoop of ice cream. Don't be fooled by those recipes using filo pastry dough. This noodle-like dough recipe is just as easy (or easier) to use. One thing you will need for this recipe is time and patience, though. It's not something you can just whip up.

Makes 1 large loaf, 12-16 pieces

for the dough:
2 1/2 c. all-purpose flour (300g)
1/4 tsp. salt
2 T. plus 1 tsp. neutral oil (30 ml)
13 T. lukewarm water (200 ml)

for the filling I:
7 T. butter (100 grams)
1 c. breadcrumbs (100 grams)

for the filling II:
1/2 c. raisins (traditional, but optional)
4 T. rum (optional) or orange juice
6-8 c. chopped baking apples (5-6 large apples such as Gala or Granny Smith)
3/4 c. granulated sugar (150 grams)
1-2 tsp. lemon zest
4 T. lemon juice (about 1/2 large lemon)
1/4 tsp. cinnamon
Melted butter for brushing dough (almost a whole stick or 1/2 cup)
Powdered sugar for decoration

1. To make the dough: Place the flour in a bowl with the salt and add the water, then the oil. Stir with a spoon until it comes together and you can work it with your hands. Knead the dough until it is smooth and tacky, but not sticky, about 5 minutes. If you need to add more flour, only add it 1 teaspoon at a time. Form the dough into a smooth ball, brush it with a little oil and place it back in the bowl for 1 hour, room temperature. Covering the dough with plastic wrap is fine, too.
2. Make Filling I: Heat the butter in a pan until foaming and add the breadcrumbs. Toast them, stirring constantly, until they are medium brown. Let cool.
3. Make Filling II: Soak the raisins in the rum (or orange juice). You can heat them for 30 seconds in the microwave and then soak them until you are ready for them. Peel, core and chop the apples into small pieces. Add the sugar, lemon juice, lemon zest, raisins and cinnamon and mix well.
4. Roll out the dough on a lightly floured board to about 9 inches by 13 inches. Lightly flour a clean towel with no nap, place it over the dough, grab both (towel and dough) and flip over. Straighten both, as necessary. Using your hands, gently stretch the dough thinner on all sides, working your way around the sheet of dough. Stretch it until it starts to look translucent in spots. Let it rest a minute and stretch the areas you think are too thick, again. Thick edges can't be avoided and will be cut off. Brush dough with melted butter.
5. Spread the breadcrumbs over 2/3 of the dough and pat down evenly. Drain the apples and spread them over the other 1/3 of the dough. Cut off any thick edges of dough with kitchen shears. Using the towel, fold one side of the dough over the filling. Brush exposed dough with melted butter. Fold in ends of dough like an envelope (or burrito). Fold other side of dough up and over filling to form a roll. Brush with butter. Use towel to maneuver strudel to baking sheet lined with parchment paper. Roll strudel onto parchment paper so that the seam-side is down. Brush with melted butter.
6. Bake at 400°F for 20 minutes and then at 350°F for 40-60 minutes longer. Remove from oven, brush top with melted butter and sprinkle with powdered sugar while still warm. Transfer to a serving platter with a large spatula (or two). Cut into 1 1/2 inch wide slices with a bread knife or serrated knife and serve with your choice:

Whipped cream
Vanilla sauce
Vanilla ice cream

Tips: If you are planning on serving the strudel the next day, leave on parchment paper and cover loosely with a clean kitchen towel. Place out of reach. Recrisp in oven, warming in microwave not as good.

(Jelly Buns)

Serves 36

2 packages active dry yeast shopping list
Pinch of sugar
¼ cup lukewarm water
½ cup milk
16 tablespoons (2 quarter-pound sticks) unsalted butter, melted
¼ cup sugar
3½ cups sifted flour
¼ teaspoon salt
1 egg plus 2 egg yolks, lightly beaten together
½ teaspoon grated lemon peel

1 twelve-ounce jar apricot jam
Granulated sugar

1. Sprinkle the yeast and pinch of sugar into the lukewarm water. Let the mixture stand for 2 or 3 minutes, then stir it to dissolve the yeast. Set the container in a warm, draft-free place for 2 or 3 minutes, or until the solution has begun to bubble and has almost doubled in volume.
2. Pour the milk into a heavy 1-quart saucepan and warm it over medium heat until bubbles form around the edge of the pan. Turn the heat to low and add 8 tablespoons of the butter and ¼ cup of sugar.
3. Stir constantly until the sugar dissolves. Let the milk mixture cool to room temperature and then combine with the yeast mixture.
4. Sift the flour and salt into a deep mixing bowl. Make a well in the flour and pour into it the yeast and milk mixtures, the egg, egg yolks and the lemon peel. With your hands or a large wooden spoon, work the flour into the other ingredients until they become medium-firm dough.
5. Shape the dough into a ball and put it into a large, lightly buttered bowl. Dust the top of the dough lightly with flour, cover with a kitchen towel and set it in a warm, draft-free spot (an unlighted oven would be ideal). In 45 minutes to an hour, the dough should double in bulk. Preheat the oven to 350°.
6. Punch the dough down and knead it by pulling it into an oblong shape, folding it end to end, then pressing it down and pushing it forward several times with the heels of the hands.
7. Turn the mass of dough slightly toward you and repeat the process. Continue to knead, sprinkling more flour on the dough and the working surface if necessary, until the dough is smooth and elastic. This takes at least 10 minutes.
8. On a lightly floured surface, roll the dough into a rectangle ¼ inch thick and about 2 inches longer than it is wide. Then trim the edges to straight lines and cut it into 2½-by-4½-inch rectangles.
9. Thin the jam by warming it in a heavy saucepan, then place a teaspoon of it in the center of each rectangle and spread it toward the edges.
10. Beginning with a short side, roll each rectangle up, jelly-roll fashion, dip it in the remaining butter and stand it on end in a 9-inch spring form pan.
11. Arrange the first rolls in a circle in the pan so that they barely touch each other and the side of the pan. Continue the pattern with the rest. Drip any butter that is left over them. Cover the pan with a towel and let it stand in a warm, draft-free area for 15 minutes.
12.Bake the buns in the middle of the oven for ½ hour, or until they are golden brown, puffed up and completely fill the pan. Remove them from the oven, release the sides of the pan and sprinkle the buns with granulated sugar. Break the buns apart to serve them.


"Kaiserschmarrn is a traditional Austrian dessert. It is a caramelized pancake made with rum-soaked raisins, eggs, flour, sugar, and butter. The pancake is split into pieces while frying, sprinkled with powdered sugar, and served hot with plum sauce on the side or on top."

Serves 4

1/4 cup raisins
1/4 cup rum
1 cup whole milk
5 eggs
1/4 cup white sugar
1/2 teaspoon vanilla extract
1 cup all-purpose flour
2 tablespoons butter
1 tablespoon butter, melted
1/4 cup confectioners' sugar, plus more for dusting
plum preserves for serving

1. In a small bowl, combine raisins with rum and let soak 30 minutes then drain.
2. In a medium mixing bowl, beat together the milk, eggs, white sugar, vanilla, and salt. Gradually whisk in the flour to make a smooth batter. Stir in the drained raisins.
3. In a large skillet melt 2 tablespoons butter over medium heat. Pour the batter into the skillet and cook 5 to 6 minutes, or until the pancake has set and the bottom is golden brown. Turn over the pancake and cook 3 minutes, or until this side is also golden brown. Using a spatula or two forks, tear the pancake into bite-size pieces.
4. Drizzle in the melted butter and sprinkle with confectioners' sugar. Turn up the heat to medium high and use a spatula to gently toss the pieces for 5 minutes, or until the sugar has caramelized. Sprinkle with additional confectioners' sugar and serve with plum preserves.

Linzer Tarts 

285 g unsalted butter, softened
135 g white sugar
250 g sifted all-purpose flour
250 g ground almonds
0.3 g ground cinnamon
100 g raspberry jam
40 g confectioners' sugar for decoration

1. Cream the butter and sugar together until the mixture is light and fluffy. Beat in the flour, 1/2 cup at a time, the almonds and cinnamon, and continue beating until the mixture becomes a slightly stiff dough.
2. Shape the dough into a ball, wrap it in wax paper or plastic wrap and refrigerate it for about one hour.
3. Preheat oven to 325 degrees F (165 degrees C).
4. On a lightly floured surface, roll the 1/2 of the dough into a sheet 1/8 inch thick. With a 2 1/2 inch cookie cutter, cut as many circles from the sheet as you can. Knead the leftover scraps of dough into a ball and roll it out again into a 1/8 inch sheet. Cut out more circles. You should now have about 12 circles.
5. Arrange them on an ungreased baking sheet leaving about and inch of space between them.
6. Repeat the rolling and cutting process with the other half of the dough, but before placing the second batch on the baking sheet, cut out the center of each circle with a 1/2 inch cookie cutter. Bake both batches for 10 - 15 minutes or until light brown. Cool on cake rake for 20 minutes.
7. Spread tops of the solid circles with a thin coating of jam, lay a cutout cookie on top of each, pressing the two together so they make a sandwich. Spoon a dab of jam into the opening of each tart and sprinkle the tops with confectioners' sugar before serving.

NOTE: Keep dough as cold as possible for easier handling. You may have to chill it after rolling it out so that it will be easier to cut.

Salzburger Nockerl 
(Salzburg soufflé)

Serves 3 or more

5 eggs
4 tablespoons icing sugar
1 teaspoon flour
some lemon peel
2 tablespoons milk
3 tablespoons butter

1. Separate the yolk and egg whites, beat the latter one with 3 tablespoons of icing sugar until thoroughly stiff. Add 3 yolks, the flour and the grated lemon peel.
2. Mix the butter and the remaining tablespoon of icing sugar with the milk and warm the mixture until liquid.
3. Add the dough in four chunks and bake at 200°Celsius until golden-brown.
4. Add some icing-sugar and serve hot.