---
title: "Recipe: Batzlguglhupf"
url: "https://www.upperaustria.com/en/food-and-drink/recipes/batzlguglhupf.html"
description: Master confectioner Helmut Schörgi has found old, handwritten recipes in the attic of his bakery. Among them is this recipe for the Batzlguglhupf, which dates back to 1892.
image: "https://www.upperaustria.com/fileadmin/user_upload/upperaustria/Logo_upperuastria_RGB_300x300px_Websites.png"
date: 2024-06-12
modified: 2024-06-12
---

# Recipe: Batzlguglhupf

The Batzlguglhupf from the Strudengau region
============================================

The sweet creations of the [Schörgi confectionery](https://www.upperaustria.com/en/oesterreich-gastronomie/detail/103351/cafe-konditorei-schoergi.html "Link opens in new window") in Grein are known far beyond the Danube region: from tempting cakes and tarts to sinfully delicious pralines and refreshing ice cream specialities. Master confectioner Helmut Schörgi has found old, handwritten recipes in the attic of his bakery. These include the one from 1892 on which the Batzlguglhupf is based. Carefully modernised, it is now an indispensable part of Café Schörgi's repertoire as a house speciality.

   Open copyright  © Foto: WGD Donau Oberösterreich Tourismus GmbH/Peter Podpera: Helmut Schörgi Cafe & Konditorei Schörgi, Grein Close copyright

      ![Der Konditor Helmut Schörgi mit einer Schachtel voller Batzlguglhupf](https://www.upperaustria.com/fileadmin/_processed_/2/2/csm_Helmut-Schoergi_Batzlguglhupf_Cafe-Konditorei-Schoergi_Grein_151006_460_WGD-Donau-Oberoesterreich-Tourismus-GmbH-Peter-Podpera_7f1a1c8999.png "Foto: WGD Donau Oberösterreich Tourismus GmbH/Peter Podpera: Helmut Schörgi Cafe & Konditorei Schörgi, Grein")

   Open copyright  © Foto: WGD Donau Oberösterreich Tourismus GmbH/Peter Podpera: Batzlguglhupf Cafe & Konditorei Schörgi, Grein Close copyright

      ![Batzlguglhupf Cafe & Konditorei Schörgi, Grein](https://www.upperaustria.com/fileadmin/_processed_/a/e/csm_Batzlguglhupf-2_Cafe-Konditorei-Schoergi_Grein_151006_460_WGD-Donau-Oberoesterreich-Tourismus-GmbH-Peter-Podpera_a1bb181fd0.png "Foto: WGD Donau Oberösterreich Tourismus GmbH/Peter Podpera: Batzlguglhupf Cafe & Konditorei Schörgi, Grein")

Quantity
--------

For 6 people

Ingredients
-----------

**Yeast dough**:

- 27 dag flour
- 1.5 dag yeast
- 3.50 dag icing sugar
- 5 dag butter
- 4 dag milk
- 1 egg
- 2 egg yolks
- 1/2 pkg vanilla sugar
- 1 tbsp rum
- 1 pinch of salt

**Curdcheese filling:**

- 8 dag curd cheese
- 3 dag icing sugar
- 1 egg yolk
- 1 tbsp rum
- 1 dag butter
- 1.5 dag cornflour

**Nut filling**:

- 4 dag granulated sugar
- 2 dag water
- 4 dag walnuts
- 2 dag breadcrumbs (biscuit)
- 1 tbsp rum

**Powidlfilling:**

- 20 dag powdered jam
- 2 dag icing sugar
- 1 tbsp rum
- cinnamon
- lemon peel

 What exactly is a Batzlguglhupf? It consists of three parts of fluffy yeast dough, each with a different filling: Nuts, curd cheese and Powidl. They come together in a small Guglhupf tin and are baked together. In this way, the three parts combine to create a joint and unmistakable flavour experience.

Preparation
-----------

**Yeast dough**:

Place all the ingredients in a bowl and knead into a dough. Roll out the dough and divide into 21 pieces.

**The fillings:**

For each of the 3 different fillings, mix the ingredients together and stir well.

**The Guglhupf**:

Roll out each of the three fillings to 7 pieces each. Fold the filled pieces together and place alternately in a greased, floured cake tin. Leave to rise until double in size. Bake at 185°C for about half an hour and finish baking at 175°C for about 15 minutes. Turn out of the tin, leave to cool and sugar.