ZUCKERREINKERL - SUGAR CANDIES // Sweet memories from Austria

ZUCKERREINKERL - SUGAR CANDIES // Sweet memories from Austria

Sugar candies are delicious memories of my childhood in in the south of Austria.

Children and those who have stayed kids in their hearts  (like me) love these little brioche bakeries. It's #comfortfood Austrian style.

They are filled with sugar and cinnamon and sweeten the breakfast on Sunday morning.

It takes some time to prepare them well, but it is more than worth the pack! Good succeed!

 

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 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 into 60 g sifted flour, add yeast, raw sugar and water to the well, stir "pudding-like" and let stand for 20 minutes.

Then whip the eggs and yolks for the drive and mix 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, mix the cinnamon with raw sugar and a hint of cocoa and prepare.

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 4 turns). Then put the beginning in the end and put it in the buttered form.

Then let it rest well covered for about 45 minutes.

Preheat the oven to approx. 210 ° C, put the sugar candies into the oven, and turn the temperature back down 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.