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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
Ingredients
Makes 40
120 MIN.
  • 100 g
    butter
  • 500 ml
    milk
  • 60 g
    yeast
  • 5
    egg yolk
  • 100 g
    sugar
  • 15 g
    salt
  • zest of 1 lemon (grated)
  • 1
    vanilla pod
  • 2 Splash
    apple or pear schnaps
  • 1 kg
    wheat flour
  • oil for frying
Print recipe
www.roterhahn.it
Instructions - Kniakiechl' fritters
  • circle-dashed 1.
    Step
    Heat the butter and then add the milk until it is lukewarm. Stir in the yeast.
  • circle-dashed 2.
    Step
    Mix together egg yolk, sugar, salt, lemon zest, vanilla pod and schnaps in a bowl with the flour.
  • circle-dashed 3.
    Step
    Then add the butter-milk-yeast mixture and knead until the dough comes away from the sides of the bowl.
  • circle-dashed 4.
    Step
    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.
  • circle-dashed 5.
    Step
    Then press the doughballs flat and stretch a little with your fingers. They should be thicker at the edges and thinner in the middle.
  • circle-dashed 6.
    Step
    Fry the 'Kniekiechl' in hot oil.
  •  
    Happy cooking
Urban Kainzwaldner mit Sohn Daniel
Farmer from 'Roter Hahn Buschenschank'
Pschnickerhof in Villanders

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Kainzwaldner Daniel  | Villanders  (Eisacktal valley)
Typical Tyrolean wine tavern
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