German Fasnacht Recipe Pulled or “Knieküchle” (knee pastries) are different from donuts or pancakes. It is a traditional and local recipe of the German and Austrian cuisine. Like the Berliner this pastry will be deep fried.
Extracted ones are made out of a yeast dough, and it you like you can add raisins. The dough is formed so that the middle is very thin and the outer edge is thicker. They are made for Fasnacht, for the holidays like after the harvest in fall, or even at Christmas (in Tyrol).
The name comes from the fact that the Franconian Bakers pulled the dough over the knee so that it became really thin in the middle. It should be so thin that you can read a letter through it. The name “Ausziehe” literally means “stretched out”. Happy Cooking!
Ingredients German Fasnacht Recipe Extracted
400 g flour
30 g fresh yeast or 1 package dry yeast, see instructions on package
200 ml milk
75g sugar
50g butter
1 egg
some grated lemon peel
oil for deep frying
sugar and/or cinnamon-sugar mix
Cooking Instructions Extracted
– Sieve flour into a bowl, make a mold.
– Place yeast with the warm milk and 1 tps sugar into the mold and mix. Cover, let rise for 10 min.
– Add remaining milk, sugar, soft butter, zest and egg – knead until you get a smooth dough.
– Cover the dough and let rise until amount has doubled.
– On a smooth surface or a wooden baking board sprinkle four and roll the dough (0.5 – 1cm thick)
– With a glass of diameter 8cm or 3 inches (or bigger up to 15cm) cut out circles.
– Let circles raise until volume has doubled.
– Now pull the circles – they used to do this over the knee – gently, don’t make holes. They should be thicker (about 2 cm or 1 inch).
– Take the pulled out dough and let it slide carefully into the hot oil. The dough will look like a balloon right away, so with a spoon pour hot oil over the middle.
When the edge is golden brown use 2 spoons and lift it on one side and turn around, let it slide into the oil. The thinner middle will be blowing up again. Don’t pour oil over it. Take it out when the edge is golden brown and let it drip on kitchen paper.
– Dust with powdered sugar or a mix of cinnamon-sugar.
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