http___www.kuharicareceptisavjeti.com.hr_index.php_razni-deserti_1979-krafne-s-praskom-za-pecivo_2.xml
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Desserts: Austria′s sweetest side The famous Salzburg Nockerl as they should be served: Golden with a bit of sugar. Kaiserschmarrn 1 plate as main dish, 2 as dessert 3 eggs 100 g flour 1 teaspoon sugar 1/2 teaspoon vanilla extract 1/2 teaspoon salt 1/8 L milk 100 g butter raisins Mix yolk, flour, sugar, vanilla extract, salt and milk to a thin dough; whisk the egg-white until it is stiff and mix it carefully with the dough. Melt the butter in a pan and add the dough. Sprinkle some raisins over it and fry it on low heat. Turn the omelette around, tear it in little pieces and fry through. Serve with powdered sugar and apple sauce or "Zwetschkenröster" (plum sauce). Bierkuchen - Alecake 1 cake 250 g butter, at room temperature 200 g sugar 1 tablespoon of vanilla sugar 1 tablespoon of baking powder 4 eggs a pitch of salt 500 g flour 250 g raisins grated lemon peel 125 mL pale beer crystallised cherries Mix butter, sugar, vanilla sugar, eggs and salt until creamy. Add flour, baking powder and beer. Add the raisins, lemon peel and cherries and put them into a baking casserole. Bake the cake at 180 degrees Celsius for 90 minutes. Apfelstrudel 1 strudel 300 g flour some oil 1/8 L water (warm) some salt 1 egg filling: breadcrumbs, roasted 1 1/2 kg apples, chopped 150 g sugar cinnamon raisins Make a very smooth dough, store on a warm place for 30 minutes, then "tear" it on a floured plate and try to create a proper strudel shape. Put filling in and seal it. Bake at preheated 180° C oven for 30 to 40 minutes. Serve with vanilla sauce. Salzburg Nockerl (Salzburg soufflé) 3 people or more 5 eggs 4 tablespoons icing sugar 1 teaspoon flour some lemon peel 2 tablespoons milk 3 tablespoons butter 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. Mix the butter and the remaining tablespoon of icing sugar with the milk and warm the mixture until liquid. Add the doe in four chunks and bake at 200 degrees Celsius until golden-brown. Add some icing-sugar and serve hot. Rauhnudeln 6 to 8 people 500 mL milk 270 g butter 1000 g flour 2 eggs 1 additional yolk 2 tablespoons sugar 2 bags of dry yeast (14 g) grated peel of 1 lemon 1 pitch of salt 50 g raisins a shot of rum 3 tablespoons honey Mix flour, 1 yolk, 2 tablespoons sugar, yeast, salt, lemon peel, raisins, rum and warm milk with 120 g of liquid butter. Leave the doe for 1 hour in a warm place. Melt the remaining 150 grams butter in a casserole until liquid. Form small dumplings from the doe and dip them into the liquid butter. Then allow them to rest for another 30 minutes. Pre-heat the oven at 160 degrees Celsius and bake the Rauhnudeln for 45 minutes. Mix the honey with the remaining liquid butter and pour it over the Rauhnudeln. Allow the honey-butter mixture to soak for a few minutes and serve warm. Gugelhupf cake 1 cake 200 g butter (at room temperature) 200 g icing sugar 8 yolks and egg white (separately) grated peel of 1 lemon a pitch of vanilla sugar 200 g sugar 230 g flour 50 g raisins 50 g grated nuts Mix the butter with the icing sugar thoroughly, add the yolks, lemon peel, vanilla sugar, raisins and nuts. Beat the egg white until stiff, mix with sugar and flour. Grease a Gugelhupf baking casserole (if not available, use any "vertical" baking casserole) and bake for 1 hour at 160 degrees Celsius until it is done in the core (check with a fork). Links To begin with: Austrian starters Beer, Red Bull or milk: drinks of Austria Austrian Desserts: Kaiserschmarrn, Apple Strudle and more http://www.tourmycountry.com/austria/dining.htm On Austrian cuisine: Food & drink in Austria http://en.wikipedia.org/wiki/Austrian_cuisine Wikipedia on Austrian food, including Salzburg
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Krafne s praškom za pecivo 1/2 kg brašna 2 jaja 100 g šećera 2,5 dl mlijeka 100 g maslaca 1 prašak za pecivo kora od pola limuna malo soli šećer u prahu cimet ulje Brašno izmiješajte s praškom za pecivo, izrezani maslac rasporedite po brašnu dodajte jaja, šećer, mlijeko, sol, koru od limuna i zamijesite elastično tijesto. Ostavite tijesto pola sata da odstoji. Razvaljajte zatim tijesto na debljinu prsta i čašom ili kalupom vadite krafne i pecite ih na vrelom ulju. Ocijeđene krafne uvaljajte u šećer u prahu pomiješan s cimetom.