Fairground fried pastry (Schmalzgebäck of Kirchweih)
Auszogene (Knieküchle) — Kirchweih Doughnuts
Street foodReconstruction🍯moyen2 h (including 1 h 20 min resting)
A round, golden doughnut, soft in texture, hand-stretched until translucent in the middle and puffy at the edges, fried then rolled in sugar. Eaten hot, standing up, at the fair.
Fairground fried pastry (Schmalzgebäck of Kirchweih)
A round, golden doughnut, soft in texture, hand-stretched until translucent in the middle and puffy at the edges, fried then rolled in sugar. Eaten hot, standing up, at the fair.
At Kirchweih, all the dignity of the university stayed home! You stretch the dough with your fingers, on your knee say the old folks, until the center becomes as thin as a sheet of calculation paper. Plunged into hot fat, they puff up into a golden crown. You eat them burning hot, sugar all over your fingers, and for a moment you forget you are a professor—that too is joy: simple, round, and requiring no proof.
Ingredients
- •Flour — enough for a batch (yeast dough)
- •Fresh yeast — a piece (leavening)
- •Warm milk — a bowl (liquid)
- •Butter — a knob (softness)
- •Eggs — two (binder)
- •Lard — a large pot (frying fat)
- •Sugar — for rolling (finish)
How it was made : Schmalzgebäck (lard-fried pastry) was a festive luxury: fat was expensive, so frying was reserved for special occasions like Kirchweih or carnival. The "stretched" shape with a thin center allowed quick and even cooking.