Schmalzgebäck as it used to be: Schuxen, Striezel & Hasenöhrl from the farm
Quelle: BAYERISCHES LANDWIRTSCHAFTLICHES WOCHENBLATT (Glomex)
As in grandma's times: Margit and Gabi show step by step how traditional lard pastries succeed in the wood stove. In the farmhouse parlor of the Bernbeckhof, they bake Schuxen, Striezel, and Hasenöhrl according to the proven recipes of their Aunt Barbara. They not only reveal their best tips but also reminisce and thus provide a charming insight into a lovingly preserved piece of Bavarian cultural history. If you love the scent of clarified butter and genuine craftsmanship, you shouldn't miss this video.