Zweigelt Girmer
and a Traditional
Burgenland Autumn Snack
Autumn is the perfect time to get cosy – with fragrant baked treats, hearty delicacies and a glass of wine that perfectly completes the moment. And that is exactly what our Zweigelt Girmer 2021 was made for.
In the glass, it reveals a deep ruby red with violet reflections. On the nose, ripe heart cherries, sweet blackberries, dark chocolate, fresh vanilla and spicy-sweet roasted aromas unfold. On the palate, it is round and harmonious, with soft tannins, juicy acidity and a long, elegant finish.
To go with it, you’ll find our recipe for traditional Burgenland Salzstangerl, which pair beautifully with a few slices of cured ham, roasted chestnuts and a glass of Zweigelt Girmer Reserve – the perfect snack for autumn evenings. 🥖✨
Whether you are baking together, enjoying a relaxed evening on the sofa or heading out for an autumn picnic: with Zweigelt Girmer 2021, every bite and every sip becomes a little feast for the senses.
Try it for yourself – you’ll find the recipe below.
Enjoy it with a glass of Girmer, as warm and welcoming as autumn itself.
Your K+K Kirnbauer Winery Team
Salzstangerl
Recipe
Makes approx. 16:
250 g milk
20 g fresh yeast
1 pinch of sugar
500 g plain wheat flour
60 g butter (softened)
2 tbsp corn oil
1 egg
1–1.5 tsp salt
1 tsp water
Optional: coarse salt, caraway seeds or cheese for topping
Preparation in the Thermomix 😉 The recipe is available on Cookidoo.de or you can also make it without a Thermomix using the instructions below.
Preparation
1️⃣ Prepare the yeast mixture:
Gently warm the milk until lukewarm, not hot.
Crumble or stir in the fresh yeast, add the pinch of sugar and leave briefly until the yeast becomes active and small bubbles begin to appear.
Place the flour in a large mixing bowl and add the salt and oil.
Add the yeast and milk mixture. Then gradually work in the butter and beaten egg.
Knead everything into a smooth, supple dough, either by hand or using a food processor.
2️⃣ First rise:
Cover the dough, for example with a kitchen towel, and leave it to rise in a warm place until it has noticeably increased in volume, around 30–40 minutes depending on room temperature.
3️⃣ Divide and shape the dough:
Divide the risen dough into approximately 16 equal pieces.
Shape each piece into a ball, then roll it out into an oval.
Fold in the lower edge slightly and roll from the bottom upwards to create the traditional Salzstangerl shape.
4️⃣ Prepare for baking:
Place the shaped rolls on a baking tray lined with baking paper.
Brush with a little egg so the surface is moist.
Sprinkle with coarse salt and whole caraway seeds or cheese.
5️⃣ Second rise:
Leave the rolls to rest for another 10 minutes.
6️⃣ Bake:
Preheat the oven to around 200–210°C conventional heat, or slightly lower for fan-assisted ovens.
Place the rolls in the preheated oven and bake until golden brown and crisp – approximately 15–20 minutes depending on your oven.
7️⃣ Leave to cool:
After baking, allow the Salzstangerl to cool briefly on a wire rack – this keeps the crust beautifully crisp.
