Donuts, Ausgezogene, Küchle or Bauernkrapfen
They have many names: in Bavaria, they are known as people who have moved out or who have moved out. 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. They are also known as Rottnudel, Streubla or Fenschterkiachle. They are even known as donuts in the United States and Canada. What is meant is the same. These are lard pastries. This is baked at church fairs or during the carnival season. Depending on the region, the border is thicker or thinner. In the Upper Palatinate, the middle section should be so thin that you can read through the newspaper when you take off your clothes. Elsewhere the border is thicker.
In our family, the shape of the cake 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 out in lard. Some also add vegetable fat. In any case, there must be enough fat in the deep fat fryer so that donuts can swim in it.
The dough balls shouldn't be too floury. Otherwise, the pulled out ones and donuts will be too hard. Rosi Lichtenegger from the farmer's donut grinder told us that Mühlviertel explained. It's best to eat kitchens when they're still warm. Then they taste the best.
Pulled and Farmer's Donuts and Pulled & Donut Recipes
Pulled out and donuts are easy to prepare. However, there are variations in the recipes depending on the region. Wikipedia suggests this recipe:
Ingredients for 64 pulled out and donuts
2,5 kilograms of wheat flour (type 405)
200 grams of sugar
A packet of vanilla sugar
250 grams 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
Extended frying and donuts
three kilograms of vegetable fat
500 grams of clarified butter
Preparation pulled and donuts
Mix the yeast with 50 grams of sugar and 700 grams of wheat flour in 1 liter of milk. The milk should be lukewarm.
Cover and let the dough rise for about 15 minutes.
Then stir in the remaining sugar, eggs, butter, vanilla sugar, lemon juice, plum brandy, baking powder and 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.
Completion for pulled out and donuts
Separate pieces of dough with a spatula and shape into balls. You should use a little flour so that the cake does not become 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 outside.
Heat the fat to around 180 ° C. If bubbles form on the handle of a wooden spoon, the fat is hot enough.
In it you deep-fry the drawn out donuts and donuts one after the other.
If the cake is placed in the fat, a dough dome forms in the middle.
If the farmer's 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 back is golden brown, you can lift the cake out of the fat. Then let them drain on kitchen paper.
Then sprinkle them with powdered sugar. They taste best when they are still warm.
Farmer's donuts variations as well as drawn and donuts from the Mühlviertel
In the farmer's donut grinding shop in Tragwein, we learned that pulled out donuts and donuts do not only taste good with powdered sugar. The Hofcafé specializes in moving out. Serving farmer's donuts only with powdered sugar, however, is boring. The recipes that farmer Rosi Lichtenegger and her daughter Birgit Bauer develop are all the more resourceful. My mouth is already watering while reading the menu. There's the donut burger. The sharp one. The vegetarian. The hearty one. The classic and the donut toast.
Farmer's donut specialties can also be sweet. The simplest is the farmer's donut, which is served with a selection of jams. These are homemade. There's also the icy one. The spiritual. The berries. a donut variation and colorful Bambino donuts for children. Another new item on offer is “Der Vanillige”, an undressed one filled with Powidlmarmelade (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.
You can try the donut variations in the
Tel: 07263 / 7547
The best thing to do is to spend the night in Freistadt and the surrounding area and take a trip to the farmer's donut grinding shop.
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- You want to know where to go with a motorhome stay overnight in Austria * can and are you looking for parking spaces and campsites? You can also find information on this under this link.
Do you already know:
- Bobotie recipe from the Cape region of South Africa
- Inns in the Mühlviertel for connoisseurs
- Recipe for Linzer Cookies
- Quark balls recipe quick and easy
- Upper Austria travel destinations
- Farm shops near Freistadt
- Rillettes Recipe and Memories of Canada
Source: On-site research. We thank the Mühlviertel for the invitation.
Text: © Copyright Monika Fuchs
Photos: © Copyright Monika Fuchs