This year, development baker Pierre Reboul is ensuring almost limitless donut enjoyment and surprising people with new creations in the “Ströck-Feierabend-Bäckerischen”.
Master baker Philipp Ströck worked on the perfect doughnut in his master’s thesis. Every year we strive for perfection as well as fresh, fluffy creativity and are happy to serve new variations of the national pastry. The donut is one of the flagships of Ströck’s baking art
Pierre Reboul, development baker, Ströck
Vienna (OTS/LCG) – Hardly any other bakery pays as much attention to the donuts as the traditional family business Ströck. It’s not just the donuts themselves that receive awards from trade magazines every year and take first place in blind tastings and in public votes. Creativity in the bakery is demonstrated by development bakers just in time for the start of the ball season and the Veganuary Pierre Reboul and offers an unprecedented sweet variety. In addition to the bestseller, the classic carnival donut with Kittseer apricot jam, there are new, tempting variants for those with a sweet tooth to discover this season, which not only ensure a delicious taste, but also a good mood with every bite.
“Master baker Philipp Ströck worked on the perfect doughnut in his master’s thesis. Every year we strive for perfection as well as fresh, fluffy creativity and are happy to serve new variations of the national pastry. The donut is one of the flagships of the baking art at Ströck.”
so Reboul.
Taste variety in perfection in the three “Ströck after-work bakeries”
The jour donut of the same name, which is filled with vanilla cream and raspberry compote, promises hot love on cold winter days. Reboul incorporates his French origins into “Tarte au Citron” and fills the jour donut with lemon cream. Italy lovers will love the tiramisu donut, which is filled with coffee cream and mascarpone and will already make you want to go on vacation to Bella Italia. The particularly sweet side of the Jourdonut is refined with a dark chocolate filling. The version filled with nougat cream is also worth trying. One of the irresistible discoveries in the three “Ströck after-work bakeries” is the carnival messenger filled with pistachio and sour cherry cream.
Conscious enjoyment at Veganuary in all Ströck branches
New to the range is the vegan apricot donut with Kittseer apricot jam, which also ensures conscious enjoyment at Veganuary. All donuts at Ströck are carefully baked in vegetable oil and are free of palm oil and trans fats.
The tried and tested crowd favorites in the Ströck range also include the cream donut with fluffy vanilla cream, the nougat donut, the pistachio donut with pistachio glaze, and the chocolate banana donut, the inside of which is filled with sweet banana cream and which is dipped in dark chocolate. Those with a sweet tooth shouldn’t miss the strawberry donuts and the Powidl poppy seed donuts.
The donut craft: precise baking art
Master baker Philipp Ströck experimented with over 20 doughs in search of the perfect donut recipe, which is still prepared today as a well-kept secret in the bakery of the traditional bakery. There is a little less fat, egg and sugar in the light brioche dough so that it becomes wonderfully fluffy, fluffy and cozy after frying. Only the best Austrian flour, sugar, sunflower oil, egg and yeast are used for the dough. After the first rest, the donut dough is sanded by hand – i.e. brought into an even ball shape. During gentle fermentation and rest in the refrigerator, the incomparable aroma of the dough develops, which you can taste with every bite at Ströck. Before they are baked, the donuts dry slightly to form a fine skin that absorbs less fat when fried in a special sunflower oil at 175 degrees Celsius. Before filling and further finishing, the donuts are allowed to cool down again.
Ströck delivers the donuts fresh to the branches every day. On Shrove Tuesday, the family-run traditional bakery offers over 300,000 donuts to ensure the culinary highlight of ball season and foolish times.
Further information on feierabend.stroeck.at and stroeck.at
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