A bike and a few secrets


As children, we always got the Thomas Radeln for St. Nicholas. There it has given in the evening a good - or just once another - tea and we have all eaten Thomasradeln with butter", tells Christl Höger. It was a few years ago that Christl was still waiting excitedly and joyfully for St. Nicholas at home in Weerberg. This "good man" with his always impressive authority not only aroused respect in her, but also an anticipation in her palate - just that very special one. "Between gingerbread, nuts and tangerines, the Thomas radishes are located. When I eat them today, the memory comes back," she says.

Whoever wants to describe his cozy home or the most beautiful sides of childhood, does so not infrequently with certain tastes. The palate must be already a kind of sensitive memory memory, can make a small stimulus nevertheless pictures alive, which are as individual as humans and their stories themselves. The Thomasradeln are only able to trigger this beautiful film in the Silver Region. They do not exist in the Oberland or the Unterland, only here they are known. "We used to buy the Thomasradeln at the bakery in Kolsass. When that closed, I made them myself," says Christl.

It's wonderful to be able to do something like that - to taste out the ingredients, to guess in what proportions they want to be mixed, and ultimately to take the associated bliss into your own hands. In this way, as curious as it is resourceful, Christl has also succeeded in unraveling the secret of the Migala, that "Schwaz speciality with currants" that was traditionally eaten on All Saints' Day and still is by those lucky enough to get hold of some in the short time of their annual "baking history", which is so limited. "The bakers do not reveal the secret. So I thought I'd just give it a try," she says with the mischievous laugh of a true baking detective, but immediately dashes any hopes: "I won't tell the secret either, of course." Well.

Culinary calendar
If you stick to the culinary order, like the farmer's wife at the Nockhof high above Terfens, which the calendar at the end of each year around Schwaz specifies and which says, among other things, that the Migala must not experience Advent, the Thomasradeln are next. Their secret Christl Höger reveals and thus makes it possible that the children of today may collect similar memories as they did back then on the Weerberg.

Christl knows what the mass, which she lovingly presses with her finger into the bowl, promises. There it pulls straight, the Thomasradel dough, and it does not have yet the correct consistency. She doesn't see that, she feels it, and says, "It's okay to press it in twice." That makes it more fine-pored. And that makes the consistency of the Thomasradeln, which are to be formed from the dough and baked, even more delicious.

A classic yeast dough is the basis of these radeln. Anise is the defining, but not intrusive, spice used. "And I add lemon peel and above all a bissl curd. That's my secret. The lemon peel is a flavor enhancer and the curd is responsible for the fineness. That's where they stay juicy longer," Christl knows.

The dough she calls "baby" and only when it pleases her fingers, the baby may be fed to its destination. With the lightning speed of an expert, Christl shapes two strands from it, cuts off small pieces and shapes these in turn into noodles just under 30 centimeters long. "If the dough is a bit stubborn and doesn't want it, I leave it for a bit," she says.

A yeast dough requires patience. To let it draw properly is crucial. But now he wants, the dough, and Christl forms from the noodles two oppositely rolled snails, which look like an S with curled ends. Two of these double snails are now placed on top of each other, pulled apart a little in their middle - and off they go into the oven. "After all, you can't bake germs for too long, or they'll get too hard. The Thomasradeln should be inside for no more than 20 minutes, at 180 degrees - they should be nice and golden," says Christl and turns to the stove, where she is preparing another secret: "I brush them with thick sugar water when they are still really hot. That makes them shine nicely and also makes them last longer." She learned this from her mom, who also used the sugar water to put the finishing touches on booklets or a braid. From the oven, whose door must not be opened during the baking process, because otherwise the Thomasradeln collapse, it shines golden. "Now they're ready," Christl knows, and no sooner has she said it than the splendors are generously brushed with sugar water - and he may come, Santa Claus. Gladly he may.

Scherzerl for the treasure
Early the Thomasradeln were eaten on Thomas Day (December 21) - hence the name. At some point, St. Thomas Day was moved to July 3, and somehow the Radeln, named after the saint, must have "slipped" forward a few days - toward St. Nicholas. Between his day, December 6, and Christmas, many goodies are traditionally prepared, which are then also turned into "hip gold" with much joy at every opportunity. However, one special feature has just as fixed a date as the Migala or the Thomas Radeln. "The tenting. It was always cut on St. Stephen's Day, December 26. The Scherzerl got the treasure," knows Christl.

For 36 years the Scherzerl is entitled to her husband Karl, who has lured her from the Weerberg here on the sunny side and can look forward to it again this year: "The Zelten I make very happy. The fine thing about it is that you don't have to let it go, you just have to let the sliced figs, nuts, raisins and dried pears steep overnight in rum and sugar." Just overnight. Only in rum. Thus well-prepared, it is a cinch to prepare the tents. The slightly drunken mass is quickly mixed with flour and baking powder, tent spices, coffee and water to form a promising, thick dough. From it are formed loaves, which are spread with an omelet dough. After a few stabs with a fork, all that's left to do is put the zelten in the oven. Voilá. And again one becomes warm around the heart, if Christl opens the baking pipe and with content smile the result regards.


From the Migala to the Thomasradeln to camping - the days of special joys are sure Christl and her family. "After all, you shouldn't always, get everything all year round," she says. True.



  • 500 g flour
  • 20 g yeast
  • 60 g sugar
  • 50 g butter
  • 1 pinch of salt
  • approximately ¼ l milk
  • 1 egg
  • 1 egg yolk
  • 1 tablespoon anise
  • 1 egg for brushing

From flour, yeast, sugar and lukewarm milk with a little flour stir a "Dampfl" and let it go. Then incorporate the remaining ingredients and let rise again. While resting, press the dough together twice. Form two strands from it, cut off small pieces and roll up two snails shaped in opposite directions with a gap of about 3 cm in the middle, so that they look like a curled S. Two of these double snails are placed on top of each other, put on a baking sheet with the others and bake for between 15 and 20 minutes at most at 180 degrees until golden.

Christls secret:
Lemon peel and a bissl curd in the dough and the Thomasradeln, when they are still nice and hot, brush not with egg, but with sugar water.



  • 1kg figs
  • 500 g prunes (or mixed with dried pears)
  • 400 g raisins
  • 400 g nuts
  • 1/8 - ¼ l milk
  • 250-300 g sugar
  • 2 kg wheat flour
  • 2 pkg. baking powder
  • 2 pkg. tent spice
  • approx. 0.5-1 l cold coffee mixed with water
  • thick omelet dough to coat
  • .

Soak or boil the figs for up to 3 hours. Finely chop the figs and dried fruit, coarsely chop the nuts, mix with raisins, sugar and rum and leave covered overnight.


Mix flour with baking powder and tent spice, add to the fruit mixture and quickly mix with the coffee-water mixture to form a thick dough. From it briskly form about 12 round loaves, put on a baking sheet, brush with omelet batter, prick with a fork and bake at 180 degrees about 60 to 70 minutes.

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