The family recipe: Burgenländer Kipferl

12/14/2015 by simone | 10 comments

In the run-up to Christmas, there is a wonderful smell of biscuits and old family recipes are baked. One of them are the delicate "Burgenländer Kipferl", which are prepared from a yeast dough. The abundance includes hazelnuts and egg snow.

Burgenländer Kipferl are not only suitable for Advent and Christmas bakery, they actually taste good all year round. I got the recipe from my grandmother and it tastes wonderfully nutty.

The very perfume of this kipferl immediately brings back memories of past Christmas. Well then, in good Burgenland style: "Gemma`s an!"

Ingredients are for about 25 pieces:

For the dough:

  • 260 g butter, 1 egg yolk, 20 g yeast, 400 g flour (smooth), 60 ml milk, 40 g icing sugar

Ingredients for a yeast dough

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For the fullness, for brushing and dusting:

  • 2 egg whites, 210 g icing sugar, 200 g walnuts (grated)
  • 1 egg (bubbled), 40 g icing sugar

Ingredients for abundance

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  • I crumble the yeast into a small bowl, pour milk on it and add the sugar.
  • I mix this yeast mixture until the yeast has completely dissolved and a nice gray liquid forms.

Mix the germ

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  • I sieve the flour into a large bowl and form a hollow.
  • The chopped butter and an egg yolk are placed in this hollow.
  • Finally I add the Germ mixture and quickly knead everything into a smooth dough.

Knead the dough

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  • Although it always means to let warm with a yeast dough, the opposite is the case with this recipe.
  • I put the dough in a cling film and put it in the fridge for 10 minutes.
  • Meanwhile, I prepare my work surface.
  • I put on three tea towels or baking paper and sprinkle it with some flour.
  • Then I take the dough out of the fridge and divide it into three parts.

Dough divided into three parts

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  • I knead each part well again.
  • Then I roll out the individual parts with the help of my rolling pin into a rectangle.

roll out dough

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  • Before I prepare the filling, I preheat the oven.
  • I set top and bottom heat at 170 degrees.
  • I put about 1 liter of water in a saucepan and let it boil to create a nice steam.
  • About this steam comes a bowl with the egg white that I whip with the mixer nice and foamy.
  • Add a pinch of table salt - improves foaming.
  • Gradually the icing sugar is added, so that a wonderful, creamy egg snow mass is created.

Protein glaze

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  • I coat each piece of dough with the egg snow mass.
  • Now I spread the grated walnuts evenly over the egg snow mass.

Spread the filling over the dough

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  • With the help of the tea towel, I can now roll the dough firmly from one side so that a nice long dough roll is created.

rolling pin

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  • I take a glass and use it to prick individual "kipferl" off the dough.
  • In the middle there are very thick pips, because there is the most abundance.
  • If the glass already has too much egg whites and dough on the edge of the glass, I take a new, clean glass.

Kipferl pieces

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  • I put the sticks stuck down at regular intervals on a baking sheet lined with baking paper and brush them with whisked egg.

Brush the egg with the croissants

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  • I slide the sheet onto the middle rail in the oven. I let the kipferl bake for 20 minutes.
  • Meanwhile, I clean my kitchen * ächz * and look forward to heartbreaking Burgenland kipferl - yippie!

Burgenland Kipferl

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  • After the 20 minutes, I take the baking sheet out of the oven and use a wooden spoon to poke each piece of baking paper so that it doesn't stick and then let it cool completely.
  • Finally, I take a sieve and sieve icing sugar over my homemade Burgenländer Kipferl.

More recipe variations

  • Simple Burgenland Kipferl
  • Burgenland Kipferl
  • Fast Burgenlanders
  • Burgenland Kipferl
  • Grandma's Burgenlanders
  • other recipes from Burgenland cuisine


As soon as you bite into a Burgenland kipferl, the egg clear mass literally melts on your tongue and you feel a delicious nutty taste that spreads throughout your mouth.

Just lovely!