Cinnamon stars


The cinnamon stars are traditionally baked by the women of the Goldhauben Group in Peuerbach on church holidays.


  • 2kg flour
  • 2 cubes yeast
  • 2 tablespoons salt
  • 4dag fine granulated sugar
  • 4 eggs
  • approx. 1/8l rum or schnapps
  • 1/2l milk
  • 50g butter, fat for baking
  • cinnamon
  • sugar for rolling


  1. For the dough, sift the flour into a bowl, crumble in the yeast.
  2. Add milk, rum/schnapps, sugar, softened butter in flakes, eggs and salt
  3. first knead with the dough hooks of the hand mixer / food processor and then on the floured work surface with your hands.
  4. Cover the dough and let it rise for approx. 45 min. or until it has doubled in size.
  5. In the meantime, dust several baking sheets with flour.
  6. Knead the yeast dough briefly on the floured work surface and roll out to a thickness of approx. 2 cm.
  7. Cut out stars with a hole in the middle and place them on the trays, leaving enough space between the stars.
  8. Cover and let rise for another 25 minutes.
  9. Heat the frying fat to approx. 140°. Use a wooden spoon to check if the fat is hot enough (if you hold the handle in and small bubbles form on it, the temperature is right)
  10. Gradually slide the stars into the hot oil with a palette and bake until golden on both sides. Make sure that the stars on the top are not


The recipe was written in the original version of the participants. Possible renewals:

  • Fat: reduce, replace animal fats with oil
  • Sugar: reduce, partially replaceable by birch sugar
  • Cereals: Replace flours with whole wheat flour

Attention: by changing the ingredients, the taste and appearance can also be changed.

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