Beigl – a traditional Snack in the fasting period
Beigl is an Austrian speciality in the fasting season. Very much enjoyed by children as an afternoon “teatime” snack instead of something sweet.
Beigl goes well to wine or beer too.
Beigl taste best freshly baked – on the outside crisp on the inside soft. On the next day a bit of chewing is needed… but it’s fasting season. 😉
This is my own recipe, which is close to the taste I remember as a child.
- 200 g flour
- 200 g water
- 0,2 g fresh yeast (the amount is correct)
- 150 g rye flour
- 150 g flour
- 10 g salt
- 10 g softened butter
- 1/2 tsp grounded caraway seeds
- 2 tsp whole caraway seeds
- 75 g water
- 5 g fresh yeast
Mix flour, water and yeast for the poolish.
Cover and leave for 12 to 18 hours at room temperature.
For the main dough mix all ingridients and knead to a homogene dough.
Cover and let the dough rise for 1 hour.
Divide the dough into 12 equal portions and roll to a long “rod” of 45 cm, form a wheel and press ends together.
Put in boiling, salted water until they rise to the surface. (about 15 sec.)
Drain and place on baking tray with baking paper. (2 trays)
Bake in preheated oven at 230 C for about 15 minutes.
Maggi & Family
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