Knieküchle

Knieküchle
Type	Pastry
Place of origin	Germany
Main ingredients	yeast dough;raisins
	Media: Knieküchle;

Knieküchleis a traditional Austrian/German fried dough pastry that is very popular inOld Bavaria,Franconia,WesternAustria,South TyrolandThuringia.It has several other names depending on the region, includingAuszogne(orAusgezogene),Krapfen,Küchl,Nudel,RottnudelandSchmalznudel.In Austria it is known asBauernkrapfenorKiachl,^[1]and inLadinasCutlaorFanziëuta.

Preparation

As a general rule they are made ofyeast doughbut some recipes vary slightly. Very common for example is the addition ofraisins.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 boilinglardand dusted withconfectioner's sugar.InAustriaand inSouth Tyrolit is eaten withapricot marmalade,lingonberry jamorsauerkraut.^[2]

In the past, the pastry was mostly eaten during the harvest and onholidays,especially forKermesseor Dult.

InFranconia,people also differentiate between "catholic" and "protestant" Knieküchle depending whether it is dusted with confectioner's sugar or not.

Name etymology

According to legend, the name derives from the practice of baker women from Franconia that stretched the dough over their knees very thinly so they could readlove lettersthrough it.

References

^Auszogne(bavaria.by)
^Knieküchle(kirchenweb.at)

External links

Knieküchle (Krapfen, Kiechla)(frankentourismus.de)

[1] Auszogne(bavaria.by)

[2] Knieküchle(kirchenweb.at)

[1]

[2]