With warm regards from Vienna

A Viennese coffee break, as typical as can be. Unlike the curved round croissant, a beugel is bent at the ends. Filled with a delightful nut filling with a refined STROH touch, they are simply irresistible.

Ingredients for 12-15 Nut Beugel

For the beugel dough

  • 300 g flour
  • 120 g butter
  • 50 g sugar
  • 20 g fresh yeast
  • ca. 6 tbsp milk
  • 1 egg yolk
  • 1 pinch salt
  • grated lemon zest


For the nut filling

  • 250 ml milk
  • 200 g sugar
  • 40 g honey
  • 400 g ground nuts
  • 2 tbsp STROH 40
  • Grated lemon zest
  • vanilla sugar
  • 150 g sweet crumbs (from butter cookies or lady fingers)



  • 1 egg and 1 egg yolk for coating
  • flour for dusting



  • For the beugel dough, sift the flour onto a board, make a well in the center, and add all the ingredients, including the crumbled yeast.
  • Knead into a medium-firm, smooth dough. Then shape it into a ball and let it rest, covered, on the board for at least 30 minutes before further processing (Since flour absorbs different amounts of water, you may need to add 1-2 tablespoons of milk while kneading to make the dough smooth and pliable).


  • For the nut filling, briefly boil the milk with sugar and honey, then stir in the grated nuts. Season with STROH, lemon zest, and vanilla sugar.
  • Let the mixture cool. Once cooled, add the sweet breadcrumbs. The filling should be fairly firm yet malleable.
  • Shape the mixture into small thumb-sized rolls, which will later be rolled into the dough.


  • Preheat the oven to 210 °C.
  • Shape the beugel dough into a thick roll on a floured board. Divide it into apricot-sized pieces.
  • Roll out the pieces on the floured board into oval-shaped patches about the size of a hand, measuring 6-8 cm in length.
  • Place a roll of filling on each dough patch, fold the dough over the rolls, and press the edges together.
  • Then shape each piece into a bulging roll with pointed ends using both hands. Finally, bend the tips inward.
  • Place the beugel on a baking sheet lined with parchment paper, with the seam side down.
  • Whisk together the egg and egg yolk. Brush the beugel generously with the egg mixture and leave it uncovered until the egg wash has dried.
  • Bake in the preheated oven at 210 °C for 15 to 20 minutes, until the egg-washed surface develops the characteristic cracks typical of this pastry.


Nussbeugel mit STROH

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