Kipfel
The Kipfel (Old High German Kipfa "Wagenrunge", Middle High German Kipfe , Latin cippus "Pfahl", Swiss croissants , Hungarian Kifli , in Germany also croissants ) is a pastry usually made from yeast dough .
The croissant is not to be confused with the croissant , a pastry. A butter croissant, for example, is a crispy white bread roll that is eaten coated with butter and crumbles heavily when broken ("splinters", hence the name "splinter croissants"). A Butterkipferl, on the other hand, is a biscuit made from flour, sugar, butter and eggs.
Legends
The "invention" of the croissant is often attributed to Viennese master bakers. According to this, a Viennese master baker named Peter Wendler would have created a crescent-shaped pastry for the first time during the siege of the city by the Turks in 1683 to mock the Turkish crescent that they planted on St. Stephen's Cathedral. In fact, Vienna was not conquered by the Turks during the First Siege of the Turks ( 1529 ) or the Second Siege of the Turks ( 1683 ), so the symbol of the crescent moon never waved as the flag of the Ottoman Empire at St. Stephen's Cathedral.
Another legend has it that the Viennese bakers, because they had to get up so early, were the first to notice how the Turks tried to gain access to the city by building tunnels. They would have sounded the alarm and thus contributed significantly to saving Vienna. There is an almost identical story for the city of Budapest, which the Budapest master bakers would have noticed when they were besieged by the Turks. Furthermore, the fame of this invention is attributed to a master baker from Baden.
Its use as an Easter biscuit is also suspected.
history
Historians have been able to prove that the Kipfel existed in Vienna long before 1683 (by the way, Peter Wendler died on December 6, 1680). There is evidence of a pastry, also known as croissant , from the year 1000 onwards. In 1227, Viennese bakers presented the Babenberg Duke Leopold the Glorious with a traditional costume “Chipfen” when he moved into Vienna for Christmas. Furthermore, “kipfen” was mentioned in files of the Vienna Medical Faculty in 1630, in protective patents and in 1670 in an imperial privilege that allowed the Viennese baker Adam Spiel to sell “ayren khüpfelgebächt”. Abraham a Santa Clara mentions in his writings "vil long, short, crooked and straight heads".
The croissants probably go back to a monastery pastry - the first bakeries were monastery bakeries. It is probably an old Easter cookie that imitates goat horns (hence the name "croissant").
Allegedly, the Kipfel was the inspiration for the croissant , which is made from a different batter. As a result, the daughter of the Austrian Archduchess Maria Theresa, Marie Antoinette , made after her marriage to Louis XVI. popularized by France as a "croissant" in their new home.
literature
- Franz Maier-Bruck : The great Sacher cookbook. The Austrian cuisine , Herrsching 1975, pp. 515f.
- Rudolf Till: Where and how the croissants came to Vienna. In: Viennese history sheets. Vienna: Association for the History of the City of Vienna. Volume 25, 1970, 66 ff.
Web links
- Kipfel . Entry no. 174 in the register of traditional foods of the Austrian Federal Ministry for Agriculture, Regions and Tourism .