Fisser Kiachla
We and our guests love to succumb to the temptation of savoury kiachla. But how to bake these festive delicacies yourself is increasingly being forgotten. Yet the local rural kitchens harbour true recipe treasures that have been passed down for many generations. Tyrolean housewives have always had baking in their blood. They conjure up real delicacies from local ingredients that have not travelled long distances.
Here is the best recipe for “Gezogene Fisser Kiachla” from Maria Winkler, senior manager of the ****S Hotel Chesa Monte in Fiss.
Good luck and don’t forget that ENJOYING is a TO DO word.
Kiachl, are also known as Schmalznudel, Knienudel, Kirchweihnudel, Knieküchle, Bauernkrapfen or Sträubla
Incidentally, kiachla are always eaten by hand in Tyrol. That’s how they taste best.
At ****S Hotel Chesa Monte, we treat our guests to this homemade delicacy every Friday.
- 20 g yeast
- 450 g flour
- 1 pinch of salt
- 35 g butter
- 35 g sugar
- 2 – 3 egg yolks
- 1/4 litre milk, lukewarm
- 1 tablespoon rum
- clarified butter or high-quality sunflower oil for frying
- sugar for sprinkling
- optionally sauerkraut or cranberry jam for filling
Dampferl
Let the yeast rise with a little sugar, milk, a little flour and a pinch of salt.
Kiachla
Melt the butter and mix with the lukewarm milk, sugar, yolks, rum, steamed yeast and flour to form a dough, which is beaten until it bubbles.
Leave to stand in a warm place until it has doubled in height. Now cut out egg-sized balls with a spoon. Then stretch them out so that they are very thin in the centre and have a thick bulge at the edge.
The fat must be hot when the kiachln are placed in the pan.
After baking on both sides (approx. 2 – 4 minutes), the edges should be light brown, but the dimples should be even lighter in colour.
Kiachla are served empty with icing sugar or filled with cranberry jam or sauerkraut. This is where opinions differ – sweet or savoury? Preferably both 😉
