Tyrolean recipes - farm recipes

Heat the butter and then add the milk until it is lukewarm. Stir in the yeast. Mix together egg yolk, sugar, salt, lemon zest, vanilla pod and schnaps in a bowl with the flour. Then add the butter-milk-yeast mixture and knead until the dough comes away from the sides of the bowl. Divide 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. Then press the doughballs flat and stretch a little with your fingers. They should be thicker at the edges and thinner in the middle. Fry the 'Kniekiechl' in hot oil.