"Küchl" redirects here. For the Austrian violinist, see Rainer Küchl.
Knieküchle is a traditional Austrian/German fried dough pastry that is very popular in Old Bavaria, Franconia, Western Austria, South Tyrol and Thuringia. It has several other names depending on the region, including Auszogne (or Ausgezogene), Krapfen, Küchl, Nudel, Rottnudel and Schmalznudel. In Austria it is known as Bauernkrapfen or Kiachl,[1] and in Ladin as Cutla or Fanziëuta.
In the past, the pastry was mostly eaten during the harvest and on holidays, especially for Kermesse or Dult.
In Franconia, people also differentiate between "catholic" and "protestant" Knieküchle depending whether it is dusted with confectioner's sugar or not.
Name etymologyedit
According to legend, the name derives from the practice of baker women from Franconia that stretched the dough over their knees very thinly so they could read love letters through it.
knieküchle, küchl, redirects, here, austrian, violinist, rainer, küchl, traditional, austrian, german, fried, dough, pastry, that, very, popular, bavaria, franconia, western, austria, south, tyrol, thuringia, several, other, names, depending, region, including. Kuchl redirects here For the Austrian violinist see Rainer Kuchl Kniekuchle is a traditional Austrian German fried dough pastry that is very popular in Old Bavaria Franconia Western Austria South Tyrol and Thuringia It has several other names depending on the region including Auszogne or Ausgezogene Krapfen Kuchl Nudel Rottnudel and Schmalznudel In Austria it is known as Bauernkrapfen or Kiachl 1 and in Ladin as Cutla or Fanzieuta KniekuchleTypePastryPlace of originGermanyMain ingredientsyeast dough raisins Media Kniekuchle Contents 1 Preparation 2 Name etymology 3 References 4 External linksPreparation editAs a general rule they are made of yeast dough but some recipes vary slightly Very common for example is the addition of raisins The dough is then shaped in a way so it is very thin in the middle and thicker on the edges They are then fried in boiling lard and dusted with confectioner s sugar In Austria and in South Tyrol it is eaten with apricot marmalade lingonberry jam or sauerkraut 2 In the past the pastry was mostly eaten during the harvest and on holidays especially for Kermesse or Dult In Franconia people also differentiate between catholic and protestant Kniekuchle depending whether it is dusted with confectioner s sugar or not Name etymology editAccording to legend the name derives from the practice of baker women from Franconia that stretched the dough over their knees very thinly so they could read love letters through it References edit Auszogne bavaria by Kniekuchle kirchenweb at External links editKniekuchle Krapfen Kiechla frankentourismus de Retrieved from https en wikipedia org w index php title Kniekuchle amp oldid 1189058816, wikipedia, wiki, book, books, library,
