Auszogne or Kirchweihnudeln are a South German classic and so delicious.
Read here how to make the lard pastries yourself.
Hot and greasy sounds good, if the whole thing is then sweetened with lots of sugar, you have the perfect treat. Auszogne are definitely one of them. They are particularly widespread in the Bavarian and Austrian regions and are known under various names such as
Auszogne, Knieküchle, Kiachl
or in High German:
Kirchweihnudeln
. The term Auszogne describes how the cakes fried in fat are prepared: yeast dough * is "pulled out" with the hands until a very thin dough is formed in the middle. No matter what you call it: you can make the delicious
lard
biscuits, which are mainly found at folk festivals and Christmas
markets
, at home!
Also delicious:
You can easily make tree stripes yourself at home.
*
Make Auszogne yourself: Recipe for deep-fried lard pastries - Ingredients
+
How do you think of the traditional pastries in German cuisine: Knieküchle, Schmalznudeln or Auszogne?
© Imago
50 g soft butter
2 eggs
50 grams of sugar
2 teaspoons of salt
250 ml milk
25 g fresh yeast
500g flour
500 g lard for deep-frying or oil (e.g. rapeseed oil)
Flour for the work surface
Icing sugar for dusting
Also
try :
Simply make churros yourself - this is how the Spanish delicacy succeeds at home.
Recipe for Auszogne: make delicious lard pastries yourself
First, melt the butter and whisk it with the eggs, sugar and salt.
Warm the milk slightly.
Crumble the yeast into the lukewarm milk and stir until it has dissolved.
Add the milk and the butter mixture to the flour and knead everything into a smooth, supple dough.
Cut about 20 pieces the size of a golf ball from the dough.
Shape these into balls and place them next to each other on a sheet of baking paper.
Cover the dough balls with a cloth and let them rise in a warm place for 30-45 minutes so that their volume roughly doubles.
Now, on a floured work surface, first press the dough balls flat with your hand and then pull them out with your fingers to make flat cakes.
The edge should remain very thick and a thin dough window should appear in the middle.
Be careful not to tear the dough!
Heat the lard or oil in a tall, wide saucepan to approx. 180 ° C.
You can check the temperature by holding the handle of a wooden spoon in it: if it starts to bubble, you're good to go.
Bake the extracts in portions in the hot fat until golden brown.
They should stay light in the middle.
When the lard cakes are ready, carefully lift them out and drain them on a piece of kitchen roll.
Then dust with powdered sugar and serve warm.
Be sure to treat yourself to this delicacy - even without a parish fair or Christmas market.
Enjoy your meal!
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