Ingsante Nigelen

Ingredients for 8 servings:

250 g wheat flour (type 700)
250 g rye flour (type 960)
30 g yeast
1 tsp. sugar
salt, rum, anise
50 g butter
2 eggs
¼ - ½ l milk, lukewarm
oil for frying


For "insaan" (= sprinkling):
½ l milk
½ l water
sugar to taste
40 ml rum
2 pkg. vanilla sugar
200 g poppy seeds, ground
100 g icing sugar
100 g butter


For the "Nigelen", stir the yeast with a little sugar until smooth and mix with the other ingredients to make a smooth yeast dough. Leave the dough to rise in a warm place until it has doubled in size, knead again and form into a roll with a diameter of 2 to 3 cm. Cut dough roll into 2 cm thick pieces, let rise again and bake in hot fat until golden brown. For the "insaan" mix milk with water, add sugar to taste, rum and vanilla sugar and bring to the boil, add the overcooled "Nigelen" and allow to bubble briefly, remove, drain and arrange on a plate in a pyramid shape alternating with a layer of poppy seeds and icing sugar. Brown the butter and finally spread it over the piled up nigels.


The team of the Kräuterwirtshaus Strumerhof wishes good luck!


Subscribe to our newsletter and receive the best tips every month for current offers, mountain tours, events and much more.