Knieküchle
Sign in to saveKnieküchle is a traditional Austrian/German fried dough pastry that is very popular in Old Bavaria, Franconia, Western Austria, South Tyrol and Thuringia. It has several other names depending on the region, including Auszogne (or Ausgezogene), Krapfen, Küchl, Nudel, Rottnudel and Schmalznudel. In Austria it is known as Bauernkrapfen or Kiachl, and in Ladin as Cutla or Fanziëuta.
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It sits within the topics Austrian cuisine, Austrian pastries and Bavarian cuisine.
Vinony links it to 8 Wikipedia language editions.
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Encyclopedic overview
4 sectionsContents
- Preparation
- Name etymology
- References
- External links
Knieküchle is a traditional Austrian/German fried dough pastry that is very popular in Old Bavaria, Franconia, Western Austria, South Tyrol and Thuringia. It has several other names depending on the region, including Auszogne (or Ausgezogene), Krapfen, Küchl, Nudel, Rottnudel and Schmalznudel. In Austria it is known as Bauernkrapfen or Kiachl, and in Ladin as Cutla or Fanziëuta.
==Preparation== As a general rule they are made of yeast dough but some recipes vary slightly. Very common for example is the addition of raisins. The dough is then shaped in a way so it is very thin in the middle and thicker on the edges. They are then fried in boiling lard and dusted with confectioner's sugar. In Austria and in South Tyrol it is eaten with apricot marmalade, lingonberry jam or sauerkraut.
Excerpted from Wikipedia’s “Knieküchle” article, available under the CC BY-SA 4.0 licence.