Zuckerreinkerl — sugar candies — are one of my sweetest memories from childhood in southern Austria.
These golden little brioche pastries, filled with sugar and cinnamon, were the highlight of our Sunday mornings — baked slowly, shared warmly, and always eaten while still slightly warm from the oven.
Children adored them, and so did those of us who never truly grew up. Their scent — butter, spice, and sweetness — filled the kitchen like a promise of comfort.
They take time and patience to prepare, but that's part of their charm. Like handknitting, they ask for attention, rhythm, and care. And when they finally emerge from the oven — golden, sticky, and perfect — the reward is pure happiness.
Austrian comfort food at its most soulful and straightforward.
Because some comforts — like warm brioche and handmade knits — will always taste like home.
Zuckerreinkerl - Sugar candies / My mother's recipe:
Ingredients: (makes about 12 candies)
Dampf = steam:
◦ 60 g wheat flour / 30 g yeast / 40 g raw sugar / 50 g lukewarm water
- Drive: ◦ 2 eggs ◦ 2 yolks
- Dough: 500 g wheat flour ◦ 60 g milk ◦ 60 g water ◦ 10 g rum ◦ 10 g salt ◦ 70 g raw sugar ◦ grated lemon peel (from 1 organic lemon +-) ◦ 1 tsp vanilla extract ◦ 80 g unsalted butter
- Filling: ◦ cinnamon ◦ raw sugar ◦ a hint of cocoa / Clarified unsalted butter for wiping
Butter and raw sugar for the baking forms
Preparation:
To prepare the steam, form a well in 60 g sifted flour, add yeast, raw sugar, and water to the well, stir "pudding-like" and let stand for 20 minutes.
Next, whip the eggs and yolks for the drive, then mix them with the remaining dough ingredients (except the butter) to form a smooth dough. Add the butter during the kneading phase (2nd course = fast course). Let the dough rest well covered for at least 30 minutes.
While the dough is resting, spread the baking tins ( I used coffee mugs!) well with butter and sprinkle with raw sugar - this refines the taste of the sugar puree!
For the filling, combine cinnamon, raw sugar, and a hint of cocoa, then prepare the mixture.
Now divide the dough into twelve equal parts and let it stand for another 20 minutes. It needs enough time and relaxation to develop the full taste and to open well.
Then roll out the dough, brush with warm clarified butter, and spread the cinnamon-sugar mixture on top.
It is essential to roll the dough tightly together (at least four turns). Then, place the beginning at the end and shape it into a buttered form.
Then let it rest well covered for about 45 minutes.
Preheat the oven to approximately. At 210 °C, place the sugar candies in the oven and then reduce the temperature to 160 °C after 2 minutes. Bake for about 20 minutes. Immediately after baking, drop the sugar candies out of the mold while the cinnamon sugar that has leaked is still warm.