Wetzstoa and Baked Mice

It’s that time again to share a traditional treat from rural cuisine. Once made for many farmers’ markets, today they’re served as dessert for construction workers: Wetzstoa (which are oblong) and Gebackene Mäuse. It’s a simple yeast dough recipe that you scoop out with a spoon and drop into hot oil. The Wetzstoa noodles are long and narrow; you scoop some dough out of the bowl and shape it into a long, narrow roll, like a small strutz. The name “Wetzstoa” comes from “Wetzstein” (whetstone)—when mowing with a scythe, you use a whetstone to sharpen the blade, and that’s probably where the name comes from, because the elongated pastry looks just like the whetstone when you’re sharpening the scythe :-)

Make a small well in the center of the flour, add a packet of dry yeast or half a cube of fresh yeast along with the sugar, pour lukewarm milk into the well, stir a little, and let it rest for a few minutes. Add the salt and the eggs. Knead the dough well and let it rise at room temperature for one hour. Use wheat flour for this recipe.

Next, heat some oil or clarified butter, and when the fat reaches about 160 degrees, use a spoon to scoop up some of the batter and drop a spoonful into the hot fat. This simple piercing action creates a “mouse,” often with a little tail. That’s where this pastry gets its name. Fry them slowly, turning them occasionally. You can also briefly pierce them with a skewer to check whether the dough is completely cooked through. If nothing sticks to the skewer, transfer the pastries to a baking sheet lined with paper towels. This allows the oil to drain off. Then sprinkle the baked “Mäuse” or “Wetzstoa” with powdered sugar and enjoy. These pastries also freeze very well and can be enjoyed for breakfast another time.

Enjoy your meal and have fun trying it out, wishes Katharina from Zittrauerhof in the Gastein Valley.

Would you like to learn more about our animals in the next farm story? We now have some very cute new arrivals :-)