Knieküchle
 | |
| Type | Pastry |
|---|---|
| Place of origin | Germany |
| Main ingredients | yeast dough; raisins |
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,[1] and in Ladin
as Cutla or Fanziëuta.
Preparation
As a general rule they are made of
lingonberry
jam or sauerkraut.[2]
In the past, the pastry was mostly eaten during the harvest and on holidays, especially for Kermesse or Dult.
In Franconia, 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 read love letters through it.
References
- ^ Auszogne (bavaria.by)
- ^ Knieküchle (kirchenweb.at)
External links
- Knieküchle (Krapfen, Kiechla) (frankentourismus.de)
