06 October 2021
Post originally written in: Deutsch Information An automatic machine translation. Super fast and almost perfect.

These crispy bacon stangers made from fluffy yeast dough are topped with Tyrolean mountain cheese, sprinkled with caraway and sea salt and taste incredibly good! Once the yeast dough has risen, the Stangerl can be prepared in no time. They become nice and moist with crème fraîche, topped with finely sliced bacon and baked with a tangy cheese. Speckstangerl are the perfect snack, for a snack in the evening or for hiking, for school and for biting off on the way..

I prefer to buy the bacon at the Demlhof, the small but nice farm of Manuel Peer in Ampass. Here, everything from breeding to slaughtering to processing is done by the farm itself. Manuel Peer's bacon can be bought at his stands in various locations around Innsbruck. For example in Telfs, Neu-Rum and Ampass. You can also find the exact locations and times on his website.

THIS IS WHAT YOU NEED FOR 10 SPECKSTANGERL:

FOR THE GERM DOUGH:

  • 300 g wheat flour
  • 200 g spelt flour
  • 12 g fresh yeast
  • 200 ml milk
  • 100 ml water, lukewarm
  • Some icing sugar
  • 50 g butter
  • 1 teaspoon salt
  • Pepper

Other ingredients

  • Coarse sea salt for sprinkling
  • Caraway seeds, to taste, for sprinkling
  • 10 slices of thinly sliced bacon
  • Tyrolean mountain cheese, finely grated
  • 125 g crème fraîche

AND THAT'S HOW IT WORKS:

Crumble the fresh yeast into the lukewarm water and stir in the icing sugar to dissolve. Heat the milk, remove from the heat and melt the butter in it.

Put the wheat and spelt flour into a bowl, add salt, some pepper, the lukewarm butter-milk mixture and the dissolved yeast. Knead everything well to a smooth dough. Then cover with a clean tea towel and leave to rise in a warm place for about 50 minutes.

Divide the dough into ten pieces of 80 grams each and grind them into balls. Let the balls rise again for five to ten minutes and then roll them out lengthwise (about ten centimetres wide). Spread with some crème fraîche, put a slice of bacon on top and roll up from the longer side. Cut the roll in half and twist the two parts together.

Brush the Stangerl with a little water and sprinkle with caraway seeds, sea salt and grated Tyrolean mountain cheese. Then bake in a preheated oven at 200 degrees top and bottom heat for 15 to 20 minutes.

MEAL TIME! ENJOY THE SPECKSTANGERL!

Fancy some more hearty dishes with bacon? Click here for a juicy cabbage strudel with bacon and here for delicious Tyrolean bacon dumplings.

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