Summary

Ingredients

For the dough:

• 300 g flour, (fine spelled flour)
• 80 g butter
• 50 grams sugar
• 20 g yeast, (yeast)
• 6 tablespoon milk, (more or less depending on the flour)
• 1 egg yolk
• 1 pinch (s) salt

For the filling: with poppy seeds

• 250 g poppy seeds, round
• 80 g suar, approx.
• 30 g honey
• 2 tablespoon rum
• 1 packet vanilla sugar, (bourbon)
• 125 ml milk

For the filling: with nuts

• 200 g nuts, rated
• 80 g suar, approx.
• 20 g honey
• 1 tablespoon rum
• 1 packet vanilla sugar, (bourbon)
• 125 ml milk
• 50 g breadcrumbs, as desired
• Fat, or parchment paper for the baking sheet

For painting:

• 1 egg yolk
• 1 egg (s)
• Flour, for dusting

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Instructions

1. Pie dough:
2. Sieve the flour on a dough board, make a well in the middle and add all the ingredients including the crumbled yeast. Knead the ingredients into a medium-firm, smooth dough. I always do it in the Kenwood stand mixer with the K-hook.
3. Shape into a ball and cover and leave to rest on a dough board for at least half an hour before further processing.
4. Send for further preparation.
5. You can also use 60g lard instead of butter.
6. The batter is enough for a filling, otherwise please prepare double the amount of batter.
7. Poppy seed filling:
8. For about 15 pieces
9. Nut filling:
10. For 12-15 pieces
11. Preparation of poppy seed or nut filling:
12. Briefly bring the milk, sugar and honey to the boil and stir together with the poppy seeds or nuts. Finish with rum and vanilla sugar (bourbon). If you want to add breadcrumbs to the filling, they are first mixed into the cooled filling with a wooden spoon.
13. The filling needs to be fairly firm and malleable so that you can form small, thumb-sized rolls that are placed on top of the pieces of dough and rolled up.
14. Forms of the buckle:
15. After the resting time, the dough is shaped into a roll, cut in half and rolled out into a circle. Put a little filling (nut or poppy seed) on each piece of dough. Roll up from the broad side.
16. The nut shells are shaped into a bulbous roll that tapers on both sides with both hands.
17. In contrast to the horseshoe shape of croissants (croissants), the poppy seed balls are only bent to a point in the middle, while the nut balls are very slightly rounded in length and only the two pointed ends are bent inward.
18. Then place the beugel with the end down on the lightly greased (or lined with baking paper) baking sheet. Brush this well with beaten egg (1 egg, 1 yolk) and leave open (do not cover) until the ice cream is dry. Then bake quickly in the preheated oven on a good heat (approx. 200 °) for about 15-20 minutes. This causes the egg-coated surface of the Beugel to crack, and the pieces look like marbled.
19. The Pressburger Beugel are a specialty from Old Austria, the origin of which can be seen from the name.