Austrian breads

Kipferl, kifli, kiflice, kifle or cornuri is a traditional yeast bread roll that is rolled and formed into a crescent before baking.

thumb|' bakery in Regensburg thumb|right|Christmas Dampfnudel A '''' (; ; plural ', Alsatian: '''''') is a dumpling eaten as a meal or as a dessert in Southern Germany, Austria, Switzerland, and in France (Alsace-Moselle). It is a typical dish in southern Germany.

hard roll, orginally from Austria

type of bread

thumb|right|Früchtebrot with apricots, dates, figs and nuts Früchtebrot (also called Berewecke, Birnenbrot, Hutzenbrot, Hutzelbrot, Kletzenbrot, Schnitzbrot or Zelten) is a sweet, dark bread baked with dried fruit.

Zopf (), Butterzopf () or Züpfe () ( in French and in Italian) is a type of Swiss, Austrian, and German bread made from white flour, milk, eggs, butter and yeast. The is typically brushed with egg yolk, egg wash, or milk before baking, lending it its golden crust. It is baked in the form of a plait and traditionally eaten on Sunday mornings. The name in all three languages is derived from the shape of the bread, meaning "braid" or "pigtail".

Hefekranz or Hefezopf (literally "yeast wreath" and "yeast braid") are sweet breads from Switzerland, Germany, Austria and South Tyrol.

thumb|right|250px|Rye mischbrot Mischbrot (, ) is German bread made from the mixture of wheat and rye flour with sourdough or yeast. It is known as Graubrot () in some regions of Germany (e.g., parts of North Rhine-Westphalia, Bavaria and Hesse) or as "Black bread" in southern Germany, Austria, and Switzerland.