This post is dedicated to my favourite Easter sweet bread. The Pinze! The Pinze is a traditional Austrian milk bread recipe or better said a brioche dough recipe. What makes this brioche dough unique is the aniseeds flavour. I made these Easterly loafs with the tangzhong method which makes this sweet bread extra fluffy and soft. These Pinzen can’t be missed on any Easter brunch table.

The Pinze is my favourite Easter pastry in the world. Every year I’m looking forward with excitement for spring season to begin. because I know I’ll get these fluffy buttery brioche breads with their unique taste in every bakery in Austria. The only problem there is with Pinzen is that not every bakery makes them right. Most bake them to try. That’s why I developed this recipe. The Pinzen have their unique aniseeds flavour but are fluffy, soft and juicy.

The Pinze- a traditional Austrian Easter milk bread recipe

It all start with aniseeds.

The uniqueness of a Pinze is her flavour. And the flavour comes from aniseeds which get soaked in warm white wine overnight. That’s my first step which I prepare the day before starting with the original process of baking.

• I heat 120ml of white wine in the microwave for 30-40 seconds and mix the wine with 1 1/2 tsp of aniseeds.
• I let the seeds soak overnight.
• In the morning I strain the wine. I discard the seeds but I keep the flavoured wine .

The tangzhong method.

After straining the whine I mix the wine together with the milk and a small part of the flour and bring everything to a boil and begins to thicken to a slurry. Don’t forget to constantly stir everything. This is called a tangzhong. The tangzhong or water roux is a mixture of both liquid and flour that you stir and cook until the starches in the flour gelatinize and the mixture thickens.That way the starches can hold twice as much liquid than a normal yeast dough.

Not only does the starch in the flour absorb more liquid; since heating the starch with water creates structure, it’s able to hold onto that extra liquid throughout the kneading, baking, and cooling processes.

The advantages:

• Since there’s less free (unabsorbed) water in the dough, it’s less sticky and easier to knead
• The bread or rolls may rise higher, due to more water creating more internal steam (which makes bread rise in the oven — along with the carbon dioxide given off by the yeast)
•  Having retained more water during baking, bread and rolls will be moister, and will stay soft and fresh longer

The dough itself.

• At first I pour the tangzhong into the bowl of a stand mixer with the hook attached, and let it cool slightly.
• Secondly I added the rest of the dough ingredients to the bowl and start kneading it on low for 5 minutes.
• When the dough comes together I increase the speed to medium. I let it knead for another 10 minutes until the dough is elastic and won’t stick any longer to the side of the bowl.
• At last I cover the bowl with plastic wrap and let the dough rise until double in size at a warm place.

The rising of the dough.

After the brioche dough has risen for the first time I knead it for a couple of minutes and let it rise again until doubled. I repeat the kneading and rising process 4 times. Every rising will take shorter than the last one. Through this process the pores of my milk bread will get finer and smaller which is another characteristic feature of a Pinze.

The shaping and cutting.

After I deflated the brioche dough for the last time i cut the dough into 10 equal heavy parts. But you can also leave half the dough whole for one big loaf and only cut the other half into 5 equal parts.

The shaping.

I take every dough piece and start pulling the outer sides into the middle where i pinch them together. I do that for 2-3 times until the dough got some tension and is already shaped like a ball. After that I put the dough on the counter and bend my fingers around the dough ball and start circling it inside of my hand until its perfectly round in shape. Repeat this with every dough piece. Put the dough balls on a baking tray covered with baking sheet.Leave enough space between the doughs. I wouldn’t recommend more than 5 Pinzen on a baking tray. Let it rise one final time. Give them enough time to double in size. After that brush them with the egg wash.

The Cut – which makes The Pinze inimitable

You need for the 3 parts cut a scissors. I put one tip of the scissors upright about 1/3 deep into the dough and cut 3 times from the inside to the outside into the dough.

After giving every Pinze their signature cut, bake them in the preheated oven for about 20-30 minutes. depending on how the size and colouring is.

Make sure to give my favourite kind of brioche recipe a try. You won’t be disappointed . Promised ! However I love to bake the milk bread for Sunday mornings. I often prepare it the day before and let the formed dough balls rise in the fridge overnight. Brushing and Cutting them in the morning.

These fluffy goodnesses are best enjoyed with my delicious recipe for a decadent Vanilla and Rosemary flavoured Orange Jam. Make sure to check out the recipe.

Tag us on Instagram and Facebook @twosisterslivinglife or #twosisterslivinglife so that we can see what you created and pin our recipes for later. Pinterest we love you.

Sweet and fluffy hugs, yours truly Nina

The Pinze – an Austrian Easter milk bread recipe

5 from 68 votes

Recipe by Nina Course: Breakfast, brunchCuisine: austrian

Servings

10

small loafs

Prep time

15

minutes

Cooking time

20

minutes

Calories

335

kcal

resting time

3

hours 

This is a traditional Austrian Easter Recipe for a Pinze which is a fluffy slightly sweet and buttery milk bread with an Anis seed flavor. This milk bread cant be missed on any Easter brunch.

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Ingredients

• For the Tangzhong

• 60 g 60 all purpose flour

• 120 ml 120 milk

• 140 ml 140 white wine

• 1,5 tsp 1,5 aniseed

• For the dough

• 440 g 440 all purpose flour

• 1 packet 1 dry yeast about 8g or 20g fresh yeast

• 80 g 80 sugar

• 1/4 tsp 1/4 salt

• 1 tsp 1 vanilla sugar

• peel of 2 oranges

• 90 g 90 butter slightly melted

• 3 3 egg yolks large at room temperature

• For the egg wash

• 2 2 egg yolks

• 1 tbsp 1 cream

Directions

• The night before mix together the white wine and the aniseeds. Heat in microwave for 30 seconds and let them soak overnight.

  • 

• For the Tangzhong
• Mix togehter the strained white wine, milk and flour in a pan with a whisk.
• Start heading the mixture under constant stiring until it start bubling and thickens. Turn off the heat and stir everything until its homogenous and came together to a slurry.

  • 

• Put the slurry into the bowl of stand mixer and let it cool slightly.
• For the dough
• Add to the tangzhong (slurry) all the ingredients of the dough and start mixing wtih a hook.
• Start kneading the dough on slow for about 5 minutes.
• Then increase speed to medium and knead for another 10 minutes. The dough is ready when it doesnt stick anylonger to the side of the bowls.
• Cover the bowl with plastic wrap and let the dough rise at a warm place until double in size. This will take about one hour.
• When the dough is double in size knead it for about 5 minutes, cover it again and let it rise again until double in size.repeat the kneading and rising for 2 more times. Every next rising will need less time.
• After the 4th rising knead the dough one more time and cut the dough into 2 eaqual parts.Cut every half into another 4 equal part so that you will have 8 small Pinzen or leave one half for one big Pinze and cut onply the other half into 4 small parts.
• Now take every dough piece and pul the outer sides into the the middle 2-3 times. and pinch togehter. Then put the dough with the seam down on the woriking surface. cover the round dough piece with your hand. Fingers are crooked slightly to cover the dough ball and now start rolling the dough until round. Place it on a baking tray with a baking sheet on it. Repeat this process with every dough piece.
• When all the dough pieces are formed cover them and and let them rise one final time until double in size.
• When the dough balls are double in size put the egg wash on top.
• Cut them from the middle to the outer sides 3 times. It should be a deep cut.

  • 

• Put a baking tray filled with water on the bottom of your oven and preheat the oven to 210°C or 410°F.
• Bake The smaller Pinzen loafs for about 15-20 minutes ore until they are a darker golden brown.Larger Loafs bake for about 20-25 minutes. Or a darker golden brown.
• Take loafs out of the oven and let them cool completely .Enjoy<3

Nutrition Facts

• Calories: 335kcal
• Carbohydrates: 48g
• Protein: 7g
• Fat: 11g
• Saturated Fat: 6g
• Cholesterol: 120mg
• Sodium: 135mg
• Potassium: 100mg
• Fiber: 2g
• Sugar: 9g
• Vitamin A: 396IU
• Calcium: 37mg
• Iron: 3mg

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The post The Pinze – a traditional Austrian milk bread recipe appeared first on Two Sisters Living Life.

This recipe includes the flavors walnut/hazelnut and almond/pumpkin seeds. These cookies are easy and quick to make.

Savor the Season: Decadent German-Austrian Nut Corner Cookies for Your Ultimate Christmas Delight!

Let’s transform our kitchens into aromatic wonderlands, exploring Austrian cookies and an array of Christmas recipes that make for delightful food and Christmas gifts. From our ovens to the hearts of loved ones, let’s embrace the magic of Christmas baking ideas that go beyond the ordinary.

Join me in this culinary adventure, and together, let’s celebrate the holidays with the irresistible charm of German-Austrian Nut Corners – a timeless delight for the festive season.

Are you looking for more delicious cookie recipes?

• Fairy Kisses – a unique Christmas Cookie recipe
• Vanilla Crescents
• Speculoos Gingerbread Cookies
• Boozy Chocolate Cake Moon Cookies
• Baileys Hazelnut Chocolate Shortbread Cookies

Nutty Corners- Why I love this classic Austrian Holiday Cookie recipe.

• First of all, I love the combination of different flavors. Nuts, the fruity flavor of the apricot jam, dark chocolate.
• It’s an easy recipe. The most difficult steps about this CHRISTMAS COOKIE recipe are fitting the dough evenly into the baking tray and cutting the cookies. No biggie at all, right?!??
• You get 80 cookies in a short time. That’s the most amazing thing ever. It’s almost as quick as simple cut-out cookies.
• You can vary the flavors by using different kinds of Nuts, differently flavored jams, or different kinds of chocolates for the glaze.
• Lastly, they taste sooooooo good and can be kept up to 3 weeks when stored in a cool place.

German Nussecken- 5 important steps about this cookie recipe

• Spread the dough evenly onto the baking tray. I’m using a knife to get even edges.
• Let the filling cool completely. It should only be slightly warm to the touch.
• Cut the cookies while they’re still warm. The best way to cut the dough into triangles is to lay the sheet on the kitchen counter. It’s difficult to cut it when it’s still in the baking tray.
• The jam has to be without fruit pieces. A fine sieved one.
• The glaze: Don’t leave the crumps in it. Take them out before you dip the next cookie corner into it. Otherwise, you won’t be able to dip all the cookies into it.

At Last….

You can vary the flavor of the recipe by combining different nuts. My 2 favorite flavor Combos are:

• Ground walnuts & chopped hazelnuts
• Ground almonds & chopped pumpkin seeds
• Another great way to change the flavor is to use another jam. I think of orange jam or black current jam.
• Chocolate glaze. If you don’t like the not-so-sweet taste of dark chocolate, try milk chocolate or white chocolate.

These “Nussecken” – Nutty corners are perfect as a homemade edible gift. Everybody loves cookies, especially when they are as good and unique as these. I promise you that you will be loved beyond measure, especially by your family. One last tip: put some fitted baking paper between the layers of cookies if you stack them into the cookie box. They best enjoy cold right out of the fridge. At least, that’s the way I like them best. I can still hear the chocolate cover break when biting into it.

If you make these amazing cookies and fall in love with all the flavors immediately, please say “Hi” and leave me some kind words and a 5-star rating. Don’t forget to tag us on Instagram. What I love the most is hearing from you.

Sweet cookie hugs

Nina

Easy nutty triangles – a classic Austrian Christmas cookie recipe

5 from 66 votes

Recipe by Nina Course: christmas cookies, christmas desserts, snacksCuisine: austrian

Servings

80

pieces

Prep time

30

minutes

Cooking time

20

minutes

Calories

171

kcal

resting time

30

minutes

This is my favorite CHRISTMAS COOKIE recipe ever. A crispy shortcrust base is topped with apricot jam and a sweet nutty filling,

and the ends are dipped in dark chocolate. Sooo good. You can vary the flavor by combining different nuts for a different flavor.

This recipe includes the flavors walnut-hazelnut and almond-pumpkin seeds. These cookies are easy and fast to make.

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Ingredients

• Dough

• 450 g 450 all-purpose flour

• 2 tsp 2 baking powder

• 150 g 150 white sugar

• 1 tbsp 1 vanilla sugar

• 1 pinch 1 salt

• 1 1 egg large, room temperature

• 280 g 280 butter cold, cut into cubes

• 1.5 tbsp 1.5 water cold

• 8 tbsp 8 apricot jam

• Filling

• 300 g 300 butter

• 150 g 150 brown sugar

• 120 g 120 white sugar

• 2 tbsp 2 vanilla sugar

• 6 tbsp 6 water

• 300 g 300 walnuts coarsed, but no walnut flour

• 300 g 300 hazelnuts roasted and chopped

• Chocolate glaze

• 300 g 300 dark chocolate

• 160 g 160 butter

Directions

• Dough
• In a bowl of a stand mixer mix together all dry ingredients.
• Add the butter and mix everything with the paddle attachment until the butter is incorporated into the dry ingredients. The butter and dry ingredients will look like a finely flaky mixture.
• Add the other ingredients and mix until it almost comes together as a dough.
• Knead everything into a dough with your hands, form it into a disk, wrap plastic foil around it, and let it rest in the fridge for about 30 minutes.
• Prepare a baking tray with baking paper.
• Roll out the dough and fit it on the baking tray.
• Smear 4 tbsp of apricot jam onto the rolled-out dough.

  • 

• Pour the filling onto the dough and spread it evenly.

  • 

• Smear the rest of the apricot jam on top with a kitchen brush.

  • 

• Preheat the oven to 200 degrees Celsius (390F) top- and bottom heat.
• Bake the tray for about 15-20 minutes in the bottom third of the oven.
• Take out the tray and let it cool until only warm to the touch.
• Cut into 5×5 squares and part those squares in 2 again diagonally.

  • 

• Dip the 2 long ends of the triangles into the chocolate glaze and let them cool completely before storing them in cookie boxes.

  • 

• The cookies are best stored in the fridge. If you stack them, put some baking paper between the layers.
• The cookies can be kept in the fridge for up to 3 weeks.
• Enjoy and have a lovely Christmas Time with your family.
• Filling
• In a medium-sized heavy-bottom pan, bring the butter, sugars, and water to a boil under constant whisking.
• When everything is a homogenous liquid mass, turn off the heat and add the ground walnuts and chopped hazelnuts. Let cool completely.
• Chocolate glaze
• MELT chopped chocolate and butter over a double boiler or slowly in the microwave, being sure not to overheat.
• After the chocolate is melted and mixed with the butter into a shiny glaze, start dipping the ends of the triangles into it. If the cookies crumble a little bit, remove those crumbs from the glaze before dipping in the next cookie.

Equipment

• baking tray 40cmx35cm

Notes

• Another delicious flavor-alternative is using ground almonds and finely chopped pumpkin seeds together instead of walnuts and hazelnuts.  You can put both flavors on 1 baking tray, too. Just use it for every flavor half the ingredients amount. This
• means :
• Filling 1
• 150g Butter, 75g sugar, 75g brown sugar, 1 tbsp vanilla sugar, 3 tbsp water, 150g ground walnuts, 150g finely chopped hazelnuts
• filling 2
• 150g Butter, 75g sugar, 75g brown sugar, 1 tbsp vanilla sugar, 3 tbsp water, 150g ground almonds, 150g finely chopped pumpkin seeds
•  

Nutrition Facts

• Calories: 171kcal
• Carbohydrates: 13g
• Protein: 2g
• Fat: 13g
• Saturated Fat: 5g
• Polyunsaturated Fat: 2g
• Monounsaturated Fat: 4g
• Trans Fat: 1g
• Cholesterol: 20mg
• Sodium: 64mg
• Potassium: 82mg
• Fiber: 1g
• Sugar: 7g
• Vitamin A: 222IU
• Vitamin C: 1mg
• Calcium: 19mg
• Iron: 1mg

Did you make this recipe?

Tag @twosisterslivinglife on Instagram and hashtag it with

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Give us a follow!

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More Christmas Cookie Recipes:

• Fairy Kisses – a unique Christmas Cookie recipe
• “Eisenbahner ” Railroad Cookies – a Folksy unique Christmas cookie recipe from Austria with almond paste and jam filling
• Easy Christmas Sugar Cookies Recipe with Easy Icing for unique Angel Wings Cookies
• Boozy Chocolate Cake Moon Cookies
• Speculoos Gingerbread Cookies with Brown Butter Maple Glaze
• Baileys Hazelnut Chocolate Shortbread Cookies

This Recipe is for you if you are looking for:

• nut corner cookies recipe
• Christmas cookies recipes
• Austrian cookies recipe
• Nussecken recipe
• German Nut corner Cookies
• Best Christmas Cookie Recipes

The post Nussecken: Authentic Austrian Nut Corner Cookies : Elevate Your Christmas Baking appeared first on Two Sisters Living Life.

What are strawberry curd cheese dumplings?

Austrian cheese dumplings with breadcrumb coating are a traditional Austrian sweet recipe popular during strawberry and stone fruit season. These dumplings are low in sugar but still sweet because of the sweetness of the ripe strawberries and the added teaspoon of Nutella. We Austrians enjoy this deliciousness for dessert or lunch. I love to enjoy those dumplings for lunch on a Friday or as a dessert on the weekends, served with a scoop of ice cream and strawberry compote. We Austrians have always had a sweet tooth and developed a category only for sweet main dishes.

The dough is soft and more like a batter and contains only 5 ingredients .The stuffing of the curd cheese dumplings varies and depends mostly on what’s in season. The dumplings get cooked in salted water and afterwards coated with bread crumbs which get browned and caramelized in sugar and butter.

The origin of curd cheese dumplings.

This dessert recipe originates from the Bohemian Empire, which was part of the Austrian Habsburg Monarchy and is today the Czech Republic. It’s a well-loved traditional dish popular in Hungary, Romania, the Czech Republic, Germany and Austria. Every nation claims this dish as its own, of course, and therefore, the recipe varies in its ingredients, fillings, and preparation.

While these dumplings get cooked in salt water in most Eastern European countries, these dumplings get baked in Germany.

What is curd cheese?

Curd cheese is a fresh cheese made from skim milk. It has a starter added to the curdle; the milk is very lightly colored and is soft and spreadable. It has a slightly sour tang to the taste and is not aged at all.

Austrian quark cheese tends to contain less fat than cottage cheese. It is sometimes called medium-fat soft cheese.

Substitutions for curd cheese.

If curd cheese isn’t available where you live, here are some options you can use instead of curd cheese:

• Quark trained with a cheesecloth; otherwise, it’s too wet.
• Farmer’s cheese
• Ricotta
• Cream cheese
• dry-curd cottage cheese
• cottage cheese pressed through a sieve

The Ingredients:

• Butter: Unsalted butter is what we use
• Salt: a pinch of salt for seasoning
• Curd cheese
• eggs
• flour
• Strawberries
• Nutella
• bread crumbs
• sugar
• More Butter

What to serve with strawberry curd cheese dumplings.

Firstly, these dumplings coated in caramelized bread crumbs are delicious as they are. Just served warm with some extra bread crumbs and a dust of powdered sugar, the following sides are also excellent choices as well .

• Vanilla ice cream is always a great addition to any warm-served dessert.
• Apple sauce is a classic, and you can’t go wrong with it.
• Strawberry compote is a great side as well. I even have a great recipe on my blog.
• Homemade fruit sauces are a great fit as well for this Austrian dessert.

Variations of fillings:

I’m filling these curd cheese dumplings with whatever fruits are in season.

• Apricots: use small apricot. Get rid of the pit and put a sugar cube into the apricot instead.
• Plums: it’s the same for plums. Remove the pit and put a sugar cube into its middle instead. If you don’t have sugar cubes, fill it with 1/2 tsp sugar.
• Berries: different berries or a mix of other berries are great filling. I like to sprinkle them with vanilla sugar.
• Nougat filling tastes so good!
• Any chocolate tastes excellent, as well.
• A combination of white chocolate and raspberries makes for a heavenly, delicious filling.

What’s essential when making these strawberry curd cheese dumplings?

“Homemade Austrian curd cheese dumplings step by step”

• The dough is very soft and sticky. The best way to make the dough pliable is to chill it for 2 hours.
• While the dough is chilling, I’m dropping teaspoon-sized amounts of Nutella on a baking sheet and freeze them. This way, it’s easier to fill the dumplings.
• Dust your kitchen surface and rolling pin enough before rolling out the dough.
• Don’t forget to dust your hands. This prevents the dough from sticking too much to your hands.
• Cut the dough into squares, transfer a square into your hand put a nutella drop into the middle, and small strawberry.
• Afterward, I close the dough around the filling, pinch the openings together with my fingers, and then roll it into a ball.

Here are some more tips for this authentic Austrian curd cheese dumpling recipe.

• The thickness of the dough will prevent it from tearing when closing it around the filling.
• I cook the dumplings for about 10 minutes in salted water. The water should gently bubble.
• Dumplings are ready when rising to the surface.
• Immediately coat the dumplings with the caramelized bread crumbs after cooking.

Can these Austrian curd cheese dumplings be prepared in advance ?

Austrian sweet cheese dumplings can easily be prepared up to 2 days in advance. Just follow the recipe until the dumplings are stuffed and rolled into balls. Sprinkle them with some flour, put them on a tray, cover them with cling fling or aluminum foil, and keep them in the fridge for up to 2 days.

How to store leftover dumplings.

In case you have some left over dumplings put them into an airtight container and keep them in the fridge for up to 2 days.

Reheat them in a pan with the leftover caramelized bread crumbs over medium heat for about 5-7 minutes.

Finally, if you tried this easy strawberry recipe for “Erdbeer Topfenknödel”, aka Strawberry curd cheese dumplings, and found the recipe and post helpful, please give it a rating and leave me a kind comment. Nothing makes me more happy than hearing from you, preparing some Traditional Austrian food . And let’s not forget it’s one of my favorite Austrian recipes as well .

– Nina <3

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Easy Strawberry curd cheese dumplings – best Austrian dessert

4 from 85 votes

Recipe by Nina Course: DessertCuisine: austrian

Servings

16

Prep time

20

minutes

Cooking time

10

minutes

Calories

306

kcal

This is a one of the best Austrian desserts ever! "Topfenknödel" – strawberry curd cheese dumplings fluffy, soft, fruity and have a creamy consistency . The dumplings are filled with a medium sized Strawberry and Nutella and are covered in caramelized buttery bread crumbs.

Cook Mode

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Ingredients

• Dumplings dough

• 160 g 160 butter cut into small cubes

• 2 2 eggs

• 500 g 500 curd cheese or any substitution found in the blog post

• 1 tbsp 1 white sugar

• 1 pinch 1 salt

• tsp zest of 1 lemon

• 300 g 300 all purpose flour

• Filling

• 16 16 strawberries medium sized, cut of a little bit of the and the greens.

• 1 tbsp 1 vanilla sugar

• 100 g 100 Nutella or any other nut cream you prefer

• Buttery caramelized bread crumbs

• 120 g 120 butter

• 80 g 80 white sugar

• 80 g 80 bread crumbs made of white bread

Directions

• Dumplings dough
• Start with mixing together the butter eggs and sugar in the bowl of a stand mixer with the paddle attached for 2-3 minutes.
• Add all other ingredients and mix until it forms a dough.
• Wrap the dough into plastic wrap and chill the dough for 2 hours.
• Filling
• On a baking paper drop teaspoon sized Nutella creme on a baking paper and freeze until you start with the filling.
• Use medium sized strawberries for the filling. If there are only large ones available cut into thump sized pieces . Mix the strawberries with the vanilla sugar and set aside.
• After the dough is cold and chilled sprinkle your working surface and your rolling pin with enough flour other wise the dough will be too sticky .
• Roll out the dough until it's 1cm thick (0,4 inch)
• Dust the dough surface and cut into 10cmx10cm quarters (3 1/2 inch x 3 1/2 inch)
• With the help of a spatula take one dough square into your dusted hands.
• Put a Nutella drop and a strawberry on top and close the dough around it. Everything should be covered by the dough.
• Pinch the seams together . Make sure the dough ball isn't open anywhere.
• Roll the dough into a ball . But be carefully.
• Put the dumpling on a flour dusted tray and repeat with the other dough squares.
• Cooking the dumplings
• Fill a medium sized heavy bottom pot with water and heat heat until it cooks.
• Add 1 teaspoon of salt and reduce heat until its a gentle bubbling.
• Put the dumplings into the bubbling water but make sure that there is still enough space between the dumplings.
• Let the dumplings cook for about 10 to 15 minutes or until the dumplings rise to the surface .
• When the dumplings are done, transfer them one at a time with a skimmer into the bread crumbs and coat every dumpling on all sides .
• Repeat with the rest of the curd cheese dumplings.
• Serve warm and with a dust of sugar. Enjoy!
• Buttery caramelized bread crumbs
• Heat a medium sized pan on medium high heat and let the butter melt.
• When the butter is melted reduce the heat to medium and add the sugar. Let everything caramelize for 1-2 minutes. But make sure it doesn't get burnt.
• At last add the bread crumbs. Mix everything together and let the bread crumbs get golden brown before switching off the heat.

Nutrition Facts

• Calories: 306kcal
• Carbohydrates: 30g
• Protein: 8g
• Fat: 17g
• Saturated Fat: 11g
• Polyunsaturated Fat: 1g
• Monounsaturated Fat: 4g
• Trans Fat: 1g
• Cholesterol: 59mg
• Sodium: 289mg
• Potassium: 112mg
• Fiber: 1g
• Sugar: 12g
• Vitamin A: 481IU
• Vitamin C: 7mg
• Calcium: 47mg
• Iron: 2mg

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The post Austrian Curd Cheese Dumplings stuffed with strawberries and Nutella: Indulgent Homemade Desserts appeared first on Two Sisters Living Life.