Donuts, Ausgezogene, Küchle or Bauernkrapfen
The European version of the donut is a typical pastry in fall and winter. They have many names: in Bavaria, they are known as Ausgezogene or Auszogene. In Franconia they are called Küchle or Kiachla. In Austria they are called Bauernkrapfen. In the Tyrolean region, they are also known as Knieküchle or Kniekeulchen. Other names are Rottnudel, Streubla or Fenschterkiachle. All of them mean the same. Lard pastries. They are eaten at church fairs or during carnival season. Depending on the region, the edge is thicker or thinner. In the Upper Palatinate, the middle section should be so thin, that you can read the newspaper through it. Elsewhere the edge is thicker.
In our family, the shape of the donuts was a question of faith. While my grandmother preferred a thin inner part, my mother preferred a thick rim. As is so often the case, it is a matter of taste. It is important that the lard pastries are baked in lard. Some also add vegetable fat. In any case, there must be enough fat in the deep fryer so that Auszogene swim in it.
The dough balls shouldn't be too floury. Otherwise, the donuts will be too hard. This is, what Rosi Lichtenegger from the farmer's Bauernkrapfen bakery in the Mühlviertel explained. It's best to eat Küchle, when they're still warm. Then they taste best.
Ausgezogene are easy to prepare. However, there are variations in the recipes depending on the region. Wikipedia suggests this recipe:
Ingredients for 64 Donuts
2.5 kilograms of wheat flour (type 405)
200 grams of sugar
A packet of vanilla sugar
250 grams of butter
one liter of whole milk
two cubes of yeast
100 milliliters plum schnapps or fruit schnapps
Lemon juice (to taste)
a packet of baking powder
a pinch of salt
three kilograms of vegetable fat
500 grams of clarified butter
Mix the yeast with 50 grams of sugar and 700 grams of wheat flour in 1 liter of warm milk.
Cover and let the dough rise for about 15 minutes.
Then stir in the remaining sugar, eggs, butter, vanilla sugar, lemon juice, plum brandy and baking powder as well as a pinch of salt.
Knead in the flour until the dough comes off the bowl.
Let the dough rise for about 15 minutes, until the amount has doubled.
Separate pieces of dough with a spatula and shape into balls. Use as little flour as possible, so that the cake does not become too firm.
Let the dough balls rise for 15 minutes, until they are about twice the size.
Pull out the balls in the middle. The dough must not tear. A dough rim should be created on the edge.
Heat the fat to around 180° C. If blisters form around the handle of a wooden spoon dipped in the fat, the fat is hot enough.
In it you deep-fry the Ausgezogene one after the other.
If the cake is placed in the fat, a dough dome forms in the middle.
As soon as the donut is golden brown at the bottom, turn it with 2 wooden spoons. No fat should flow into the center, so that it stays white.
When the second side is golden brown, you can lift the donuts out of the fat. Let them drain on kitchen paper.
Then sprinkle them with powdered sugar. They taste best, when they are still warm.
Farmer's Donuts variations from the Mühlviertel
In the Bauernkrapfenschleiferei in Tragwein, we learned that Ausgezogene don't just taste good with powdered sugar. The Hofcafé specializes in donuts. Serving farmer's donuts only with powdered sugar is boring. The recipes that farmer Rosi Lichtenegger and her daughter Birgit Bauer have developed are all the more resourceful. My mouth was watering, as soon as I read the menu. There's the donut burger. The sharp one. The vegetarian. The hearty one. The classic and the donut toast.
They don't spoil themselves with sweet farmer's donut specialties either. The simplest is the farmer's donut, which is served with a selection of jams. These are homemade, of course. There's also the icy one. The spiritual. The berried one, a selection of donuts and colorful Bambino donuts for children. Another new version they offer is “Der Vanillige”, a donut filled with plum jam on vanilla sauce.
It's hard to decide, which of these delicacies to try. So we just order them all and share the variations. With a ginger and lime lemonade, this is a lunch, that we will remember for a long time.
Videos are subject to copyright
You can try the donut variations in the
Tel: 07263 / 7547
Source: Research on site. We thank Tourismus Mühlviertler Alm and Genuss Reisen for the invitation.
Text: © Copyright Monika Fuchs
Photos: © Copyright Monika Fuchs
Monika Fuchs and Petar Fuchs are the publishers of the Trips to Savor and Slow Travel Blog TravelWorldOnline Traveler , They have been publishing this blog since 2005. TravelWorldOnline is online since 2001.
Their topics are
Monika Fuchs has been working in tourism since 1990. She has been a tour guide on four continents for 17 years and has accompanied high-class trips through North and Central America, Australia, southern Africa and Europe. Since 2001 she has been a writer and photographer for TravelWorldOnline and writes as a freelance journalist for DIE ZEIT Online and travel magazines such as 360 ° Medien, TRIVAGO, Expedia, travador, etc. She also writes travel guides about destinations and enjoyment destinations all over the world. Your guide about Canada's east was released in 2020. Petar Fuchs produced the videos on this blog as well YouTube.
Monika Fuchs from TravelWorldOnline Traveler is at Germany's top 50 bloggers in 2020
TravelWorldOnline Traveler is among the Top 50 German-language travel blogs according to reader charts.
TravelWorldOnline Traveler is among the Top 20 of the most successful German travel blogs according to SEO criteria.
TravelWorldOnline Traveler is among the Top 5 of German Food & Wellness Travel Blogs by popularity among its regular readers.
Find more Information about Monika and Petar Fuchs.