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The Batzlguglhupf from the Strudengau region

The sweet creations of the Schörgi confectionery in Grein are known far beyond the Danube region: from tempting cakes and tarts to sinfully delicious pralines and refreshing ice cream specialities. Master confectioner Helmut Schörgi has found old, handwritten recipes in the attic of his bakery. These include the one from 1892 on which the Batzlguglhupf is based. Carefully modernised, it is now an indispensable part of Café Schörgi's repertoire as a house speciality.

© Foto: WGD Donau Oberösterreich Tourismus GmbH/Peter Podpera: Helmut Schörgi Cafe & Konditorei Schörgi, Grein
Der Konditor Helmut Schörgi mit einer Schachtel voller Batzlguglhupf
© Foto: WGD Donau Oberösterreich Tourismus GmbH/Peter Podpera: Batzlguglhupf Cafe & Konditorei Schörgi, Grein
Batzlguglhupf Cafe & Konditorei Schörgi, Grein

Quantity

For 6 people

Ingredients

Yeast dough:

  • 27 dag flour
  • 1.5 dag yeast
  • 3.50 dag icing sugar
  • 5 dag butter
  • 4 dag milk
  • 1 egg
  • 2 egg yolks
  • 1/2 pkg vanilla sugar
  • 1 tbsp rum
  • 1 pinch of salt

Curdcheese filling:

  • 8 dag curd cheese
  • 3 dag icing sugar
  • 1 egg yolk
  • 1 tbsp rum
  • 1 dag butter
  • 1.5 dag cornflour

Nut filling:

  • 4 dag granulated sugar
  • 2 dag water
  • 4 dag walnuts
  • 2 dag breadcrumbs (biscuit)
  • 1 tbsp rum

Powidlfilling:

  • 20 dag powdered jam
  • 2 dag icing sugar
  • 1 tbsp rum
  • cinnamon
  • lemon peel

What exactly is a Batzlguglhupf? It consists of three parts of fluffy yeast dough, each with a different filling: Nuts, curd cheese and Powidl. They come together in a small Guglhupf tin and are baked together. In this way, the three parts combine to create a joint and unmistakable flavour experience.

Preparation

Yeast dough:

Place all the ingredients in a bowl and knead into a dough. Roll out the dough and divide into 21 pieces.

 

The fillings:

For each of the 3 different fillings, mix the ingredients together and stir well.

 

The Guglhupf:

Roll out each of the three fillings to 7 pieces each. Fold the filled pieces together and place alternately in a greased, floured cake tin. Leave to rise until double in size. Bake at 185°C for about half an hour and finish baking at 175°C for about 15 minutes. Turn out of the tin, leave to cool and sugar.