Recipe for a popular dessert that is baked in Bavaria for festivities such as church fair festivals or carnival
Recipe for Ausgezogene - Fried Doughnuts
This popular fried pastry is one of the classics of Bavarian baking tradition and has many names: Ausgezogene, Kirchweihkiachl, Kirchweihküchle or even Knieküchle. The golden brown yeast pastry with a crispy edge and a thin centre is traditionally served on holidays, church festivals or other special occasions. Whether enjoyed plain with a sprinkling of sugar or with a little apple sauce, this sweet treat brings a touch of Bavarian cosiness to the table.
Ingredients for 4 people
- 1.500g flour
- 1/2 a teaspoon salt
- 1,5 sachets of yeast
- 750 ml milk
- 150 g butter
- 150 g sugar
- 3 sachets of vanilla sugar
- 4 large eggs
- some lemon zest
- 400 g oil for deep-frying
- 100 g clarified butter
- some sugar for topping
Preparation
Step 1: Prepare yeast dough
Mix the flour and yeast, then heat the milk and butter in a saucepan. Knead the lukewarm milk mixture together with salt, sugar, lemon zest, vanilla sugar and eggs with the flour mixture to form a smooth dough.
Step 2: Leave the yeast dough to rise
Cover the dough and leave it in a warm place until it has doubled in volume (about 45 minutes).
Step 3: Form small dough dumplings
Then form small dumplings (50 g each), place them on a floured board, cover with a tea towel and leave to rise for another 5 to 10 minutes.
Step 4: Shape and fry the doughnuts
Heat the frying oil and clarified butter in a saucepan (the fat is hot enough when a wooden spoon makes bubbles when placed in it). Then stretch out one dough ball after another from the inside out and fry them one after the other in hot frying fat until golden brown.
Step 5: Drain the doughnuts and sprinkle with sugar
Remove the doughnuts from the fat, allow to drain and then sprinkle with sugar.
