Flachauer Heimatspuren
When autumn bathes the Alps in golden light and nature shows its quieter, more atmospheric side, Flachau becomes a meeting point for music lovers, tradition enthusiasts and nature lovers.
The Flachauer Heimatspuren combine two highlights full of alpine culture and joie de vivre in one special week: the atmospheric Flachauer Herbstg'sang from 18th to 21st September and the traditional Rupertifest with cattle drive on 24th September.
Singing, making music and spending sociable hours together
"Flachauer Herbstg'sang"
Four days full of music, community and a real Alpine feeling: at the "Flachauer Herbstg'sang" you can experience authentic folk music, joint hikes, down-to-earth cuisine and living traditions - in atmospheric surroundings and with plenty of space for encounters. From the ceremonial opening at Höch Castle to the cosy yodelling hike and the open singers' and musicians' meeting on the mountain, an atmosphere is created that connects and touches - and invites you to sing along. Whether as a listener or an active participant - what counts here is togetherness.
All information about the 'Flachauer Herbstg'sang" programme
"Folk music is when all generations sing the same song with different memories."
Tradition you can touch and celebrate
"Rupertifest"
As the crowning finale of the "Flachauer Heimatspuren", the Rupertifest brings real customs to the streets - colourful, lively and rich in tradition. In the course of the presentation of a traditional cattle drive, festively decorated cows parade through the village, craft stalls and a farmers' market invite you to linger, plus there is live music, a children's programme and regional delicacies. A lively festival for young and old - free of charge and right in the centre of the village.
All information about the "Rupertifest" programme
"Farmer's doughnut"
The taste of the harvest festival
Ingredients for approx. 5 pieces
250 g wheat flour, 150 ml lukewarm milk, 1 small egg, 1–2 egg yolks, 10 g fresh yeast, 15 g sugar, ½ tablespoon rum, 3–4 g salt, 30 g butter at room temperature, approx. 500 ml oil for frying, icing sugar for sprinkling
Preparation
Mix the milk with the egg and egg yolks. Put the flour in a bowl, crumble the yeast on top, add the sugar, rum, salt and butter and knead everything into a soft yeast dough. Cover and leave to rest for approx. 30 minutes.
Cut tablespoon-sized pieces from the dough, shape them into smooth balls and leave to rise again for 10 minutes, covered.
Heat the oil to 160 °C. Carefully pull the dough balls apart on a floured surface, press them a little thinner in the middle and place them in the hot fat with the underside facing down. Bake until golden brown, turn and bake the other side in the same way.
Drain on kitchen paper and sprinkle with icing sugar.