As you know I bake on the weekends. Usually sweet thinks, but not this time.
With Easter being close, I opted to bake Beigerl last weekend, a traditional Austrian bread eaten only in lent. It’s a classic yeast dough, shaped in a ring, boiled and then baked. And it’s super yummy!
I have to say that I’m quite proud of how they’ve turned out. They actually taste like the ones my grandmother makes, and it made me kinda homesick. But hey: *level up grandmother-super power* 🙂
XX, Nana Angie