National Dish Austria: Schinkenfleckerl (Recipe)
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Say hello to Schinkenfleckerl, one of Austria’s best-loved pieces of honest home cooking! This hearty dish brings together tender, savoury ham and a fragrant, golden bread dough that bakes up beautifully crisp on the outside and soft within. It is wonderfully straightforward to make, suiting both special occasions and an everyday family supper. With this recipe you can bring a genuine taste of Austria to the table for the people you love.
About Schinkenfleckerl
Schinkenfleckerl is a true delicacy of Austrian home cooking, treasured for the way it turns a few simple ingredients into something deeply comforting. The combination of tender ham and a crisp, golden bread dough delivers a flavour that is hard to match. It is easy to prepare and works just as well for a celebration as it does for an everyday meal. Rich, satisfying and unmistakably Austrian, it is the sort of dish that quickly becomes a regular fixture in the kitchen.
Ingredients (serves 1–2)
- 200g ham (ideally cured or smoked ham)
- 250g plain flour
- 1 sachet dried yeast
- 150ml lukewarm water
- 1 tsp salt
- 1 tsp sugar
- 1 tbsp oil
- 1 egg (for glazing)
Shopping for the ingredients
When shopping, take care to choose high-quality ham so you get the best possible flavour from the dish. Fresh, locally sourced ham is ideal. For the flour, reach for a plain white wheat flour that is well suited to bread making. The yeast, salt and sugar should be fresh too, so that the yeast dough rises properly and gives you a light, airy result.
Preparing the dish
A little groundwork is the key to a successful Schinkenfleckerl. Make sure all your ingredients are at room temperature, especially the water, as this helps the yeast work at its best. Cut the ham into thin strips or small cubes ready for filling. Above all, give the dough plenty of time to rise before you work with it, as this is what creates that lovely soft, fluffy crumb.
Step-by-step instructions
- Tip the flour into a bowl and mix in the dried yeast.
- Add the salt, sugar, oil and lukewarm water, then knead everything into a smooth dough.
- Cover the dough and leave it to rise in a warm place for around 1 hour.
- Roll the dough out and spread the ham evenly across the surface.
- Roll the dough up and place it on a baking tray lined with greaseproof paper.
- Brush with the beaten egg and leave to rest for a further 20 minutes.
- Bake in a preheated oven at 180°C (conventional heat) for about 25–30 minutes, until golden brown.
Gluten-free / lactose-free version
This dish adapts easily for different diets. For a gluten-free version, simply use a good gluten-free flour in place of the wheat flour. If you are avoiding lactose, check that the ham contains no lactose-based additives, or seek out lactose-free ham from a health-food shop or organic grocer. With a few small swaps, everyone can enjoy it without compromise.
Tips for vegans and vegetarians
For a vegetarian version, replace the ham with a tasty meat-free alternative such as smoked tofu or vegetarian ham. Vegans can go a step further and swap the egg glaze for a simple mixture of plant-based milk and oil, which still gives the dough an appealing golden sheen. The same approach to vegetarian fillings works a treat in Schinkenrahmnudeln too.
More tips and tricks
Take care to roll the dough out evenly and thinly, so that the ham is neatly enclosed all the way through. If you like an especially crisp bread dough, work a little extra oil into the mixture before kneading. Once baked, let the rolled loaf rest for a few minutes before slicing, as this helps it hold its shape and makes for cleaner, tidier portions.
Adapting the recipe to your taste
This recipe is easy to tailor to your own preferences. Add a little cheese, for instance, to bring an extra layer of flavour, much as you would in classic Käsestangerl. Herbs such as oregano or thyme also work beautifully here, lending the dough a lovely aroma. Small touches like these let you make the dish very much your own.
Ingredient substitutions
If you cannot find cured ham, turkey ham or cooked ham both make fine substitutes. For anyone who struggles with wheat, spelt flour is a good alternative to try. And for an even deeper, more savoury flavour, stir a little garlic powder or some roasted onions into the dough before baking.
Drink pairing ideas
This satisfying, savoury dish pairs wonderfully with a cold beer, ideally an Austrian lager or pils. A crisp white wine, such as a Grüner Veltliner, also harmonises beautifully with the flavour of the ham in its bread casing. For children and anyone avoiding alcohol, a glass of apple juice or a homemade lemonade rounds things off nicely.
Serving and presentation ideas
For an authentic look, serve the ham in bread dough on a rustic wooden board. Cut it into thick slices and garnish with fresh herbs such as chives or parsley. A selection of dips and sauces served in small bowls alongside makes the spread feel generous and inviting, and turns a simple supper into something a little more special.
A bit of history
Schinkenfleckerl is a classic Austrian dish with roots firmly in the country’s farmhouse kitchens. Originally it was a way of using up leftover ham and dough, making it a thrifty piece of peasant food that wasted nothing. Today it is a much-loved part of Austrian cuisine, prepared in many different variations, with the ham-in-bread-dough version representing a more modern and refined take on the tradition.
More recipe ideas
Summary: Schinkenfleckerl
Austrian Schinkenfleckerl, with its ham wrapped in golden bread dough, is a delicious classic that is easy to make and sure to please. With good-quality ingredients and a few small tricks, this dish is all but guaranteed to succeed. Give it a go and enjoy a little piece of Austria right at your own kitchen table.
