Dessert
Kniakiechl' fritters
Kniakiechl' fritters
These traditional yeast pastries are baked on special occasions. Tip: serve with a spoon of cranberry jam.
Urban Kainzwaldner and his son Daniel
Farmer from Buschenschank Pschnickerhof
Pschnickerhof, Villanders
Ingredients
Makes 40
120 MIN.
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100 gbutter
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500 mlmilk
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60 gyeast
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5egg yolk
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100 gsugar
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15 gsalt
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zest of 1 lemon (grated)
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1vanilla pod
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2 Splashapple or pear schnaps
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1 kgwheat flour
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oil for frying
Instructions - Kniakiechl' fritters
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1.
StepHeat the butter and then add the milk until it is lukewarm. Stir in the yeast. -
2.
StepMix together egg yolk, sugar, salt, lemon zest, vanilla pod and schnaps in a bowl with the flour.
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3.
StepThen add the butter-milk-yeast mixture and knead until the dough comes away from the sides of the bowl.
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4.
StepDivide the dough into 40 pieces and form balls, place on a floured cutting board, lay a tea towel over the top and leave to prove for 45 minutes.
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5.
StepThen press the doughballs flat and stretch a little with your fingers. They should be thicker at the edges and thinner in the middle.
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6.
StepFry the 'Kniekiechl' in hot oil.
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Happy cooking
Urban Kainzwaldner mit Sohn Daniel
Farmer from 'Roter Hahn Buschenschank'
Pschnickerhof in Villanders
