Fisser Kiachla - The hearty specialty from Tyrol

The local rural kitchens are home to real recipe treasures that have been passed down for generations. Tyrolean housewives have always had baking in their blood. Using local ingredients that have not been transported over long distances, they create real delicacies - a specialty of Fiss and one of the most popular specialties in Tyrol.

At ****S Hotel Chesa Monte, we treat our guests to these home-made delicacies every Friday. The Fisser Kiachla - also known as Schmalznudel, Knienudel, Kirchweihnudel, Knieküchle, Bauernkrapfen or Sträubla - are traditionally eaten by hand. This is how they taste best.

First prepare the steamer: Let the yeast rise with a little sugar, milk, flour and salt. For the dough, melt the butter and mix with the lukewarm milk, sugar, yolks, rum, yeast and flour. Then beat vigorously until the dough bubbles. Leave to rise in a warm place until it has doubled in size.

Remove portions of dough with a spoon and stretch out so that the middle is thin and the edges are thick. The fat in the pan must be hot. Bake the kiachla on both sides for 2-4 minutes until the edges are light brown and the center remains light.

The Fisser Kiachla are served empty with powdered sugar or filled - sweet with cranberry jam or savory with sauerkraut. It's best to try both variations - sweet and savory!