Traditional Austrian easter pastries

Traditional Austrian easter pastries

nut free • vegetarian
Prep Time: 30 minutes
Cook Time: 30 minutes
Resting time: 2 hours 30 minutes
Total Time: 3 hours 30 minutes
Servings: 12


  • 420 g plain flour
  • 200 g pumpkin seeds
  • 250 ml lukewarm milk
  • 5 tbsp pumpkin seed oil
  • 70 g sugar
  • 1 sachet vanilla sugar
  • 2 eggs - one egg for coating
  • 1 pinch salt
  • 1 sachet dried yeast
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  • Grind the pumpkin seeds finely, mix together with the flour, salt, sugar and the dried yeast.
  • Sprinkle the lukewarm milk with 1 egg and organic pumpkin seed oil and add to the flour mixture, mix and knead to a smooth dough.
  • Cover and let rise for about 2 hours.
  • Divide the dough into 12 pieces of equal size and shape it into a ball, put it on a baking tray lined with baking paper and let it rest for another 30 minutes.
  • Cut a cross into the dough balls, brush with 1 bubbled egg and bake in the oven at 180 ° C with top / bottom heat for 30 minutes.
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Hi, I’m Ulrike

Ulrike Hamlitsch Rezepte Blog

Pumpkin seed oil runs through my story like a green thread:


I grew up in a village inn, where I was able to discover the multitude of Styrian flavours from a young age. And of course pumpkin seed oil as well.


Back then it was pressed from my grandmothers’ pumpkin seeds, whom we enjoyed helping with the manual harvest as children.


Later I met Guntram, my prince of pumpkin seed oil and joined him in the oil business.


I’ve always been curious and eager to experiment. So it comes as no surprise that I soon started creating my own recipes using pumpkin seed oil.


Pumpkin seed oil is not only for salads. It can also turn your scrambled eggs into Styrian pumpkin seed oil “Schmölzi”, add a nutty touch to your vanilla ice cream or really top off your next risotto.


You’ll be surprised! Come and browse my blog and above all: try out the recipes and tell me how you liked it!

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Excellent quality in third generation:

Our Styrian pumpkin seed oil PGI has been awarded for its quality, taste, ingredients and presentation 22 times in a row.
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