Carnival Begins and Junker Wine Arrives!
On November 9th, the famous Styrian "Junker" (pronounced yoon-ker) wine was released . Two days later, the carnival season officially begins. To celebrate the start of carnival, we have a donut recipe for you
The Styrian Junker - a young wine
Junker has been available for over 20 years. It first came to market as a young, noble wine. This makes the Styrian Junker a pioneer among Austrian young wines.
In order for a wine to be considered a Junker, it must be evaluated twice- first in a laboratory and then by the Food Commission. If all the criteria are met, the wine can be called a Junker wine. It is identifiable by its label - a Styrian hat with a with chamois beard.
The Junker is excellent as an aperitif due to its freshness. It also goes perfectly with light dishes. Each Junker has its own flavor, because each winery uses their own varieties of grapes to produce it. The one thing all Junker wines have in common is that they all have a refreshing flavor and youthful elegance.
Junker is traditionally served only on the Wednesday before Martinmas, or St. Martin's Day. This falls on the 9th of November this year.
The Start of Carnival
Like every year, this year Carnival starts on November 11 at 11:11 AM. This period of time is celebrated to mark the time before lent. There are all kinds of customs to ring in the start of carnival, with parades and parties often marking the day.
The term "carnival "is used mainly in Austria, Bavaria and Saxony. The word appeared as early as the 13th century.
Here we have a donut recipe to help you ring in the carnival season!
- 500 g flour
- 120ml milk
- 60 g sugar
- 60g butter (creamed)
- 40 g yeast
- 8 egg yolks
- vanilla sugar (1 package)
- 1 dash of lemon juice
- 1 shot of rum
- 1 pinch of salt
Filling & Decorating
- Tasteless fat (for frying)
- Icing sugar (for sprinkling at the end)
- Apricot jam (for filling)
To make the dough, pour the flour into a large bowl and make a well in the center. Next, mix the lukewarm milk and the yeast into the well and stir until a soft dough forms in the bowl. Sprinkle the dough with flour and allow to rise covered in a warm place for 30 minutes.
Meanwhile, melt the butter and mix in the remaining ingredients. Mix these ingredients into the risen dough (it is ready when it has risen to a good height and the flour is starting to crack). Cover the dough again and let rest for 20 minutes in a warm place.
Roll the finished dough out flat and cut the dough into circles, each with approximately 40 g.
Roll the circles into balls and press them so they are slightly flattened.
Place the finished donuts on a baking sheet that has been coated with baking paper and sprinkled with flour and press them slightly flat. .
Cover the finished donuts with a cloth and let sit to rise for 20 minutes in a warm place.
Heat the cooking fat to 170 degrees and place the donuts into the fat (with the smooth, upper edge first). Cover the pan while cooking. After about 3 minutes, turn the donuts over and uncover them. Let them cook for 3 more minutes.
Take the finished donuts from the fat, let them drain on paper towels and then leave them to cool.
Fill a pastry bag with apricot jam and use it to fill the insides of the donuts.
Sprinkle with powdered sugar.
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- 100 ml, 250 ml, 500 ml, 750 ml, 1.000 ml
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