Donuts, Ausgezogene, Küchle or Bauernkrapfen

What are Ausgezogene Küchle and Bauernkrapfen?

They go by many names: in Bavaria they are known as Ausgezogene or Auszogne. In Franconia they are called Küchle or Kiachla. In Austria they are called Bauernkrapfen. In Tyrol they are also known as Knieküchle or Kniekeulchen. They are also known as Rottnudel, Streubla or Fenschterkiachle. Even in the USA and Canada they are known as donuts.

The same thing is meant. It's a type of fried pastry. These are baked for church festivals or during Carnival season. Depending on the region, the crust is thicker or thinner. In the Upper Palatinate, the middle part is supposed to be so thin that you can read a newspaper through it when you peel it back. Elsewhere, the crust is thicker.

In our family, the shape of the Küchle (a type of German pastry) was a matter of personal preference. While my grandmother preferred a thin center, my mother insisted on a thick rim. It's so often a matter of taste.

It's important to fry the doughnuts in lard. Some people also add vegetable oil. In any case, there must be enough oil in the fryer so that the doughnuts float.

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

Dried doughnuts and doughnuts are easy to prepare. However, there are variations in the recipes depending on the region. Dried doughnuts are made from a yeast dough consisting of flour, butter, eggs, and sugar.

The dough is then stretched by hand and filled with jam, hazelnuts, or poppy seeds. This classic pastry is then placed in hot lard and is best enjoyed warm or topped with icing.

Learn all the tricks you need to make the perfect pulled-out here on our blog!

Ingredients for the recipe: What makes Bauernkrapfen special?

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
eight eggs
two cubes of yeast
100 milliliters. Plum schnapps or fruit schnapps
Lemon juice (to taste)
a packet of baking powder
a pinch of salt
powdered sugar

 

 

Extended frying and donuts

three kilograms of vegetable fat
500 grams of clarified butter

 

 

Step-by-step instructions: Make your own pulled cakes

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.

 

 

Serving suggestions: How best to enjoy Ausgezogene and Bauernkrapfen?

Now that your Ausgezogene are freshly baked and ready to serve, the possibilities are endless! Enjoy them plain with a cup of tea or coffee, use them as a base for ice cream sandwiches, or simply sprinkle them with powdered sugar – whatever you choose, it's guaranteed to be delicious!

For a special treat, fill your fried dough with jelly and nuts to create bite-sized morsels that will satisfy any sweet tooth. You can also add a splash of liqueur or go classic with a sprinkle of cinnamon sugar. Enjoy!

Farmer's donuts as well as donuts and donuts from the Mühlviertel

We have shown in the Farmer's donut grinding shop learned in Tragwein.

The farm café specializes in Auszogene (a type of fried pastry). Serving these pastries simply with powdered sugar is rather boring, however. That's why the recipes developed by farmer Rosi Lichtenegger and her daughter Birgit Bauer are so inventive.

My mouth is watering just reading the menu. There's the doughnut burger. The spicy one. The vegetarian one. The hearty one. The classic one, and the doughnut toast.

 

 

Farmer's doughnuts can also be sweet. The simplest version is the farmer's doughnut served with a selection of homemade jams.

There's also the Iced One, the Spirit One, the Berry One, a doughnut variation, and colorful Bambino doughnuts for children. New to the menu is "The Vanilla One," a fried pastry 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.

 

 

You can try the donut variations in the

Bauernkrapfenschleiferei
Hinterberg 11
4284 Tragwein

Austria
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.

Our tip: one Austria holiday In the Mühlviertel you can also take a trip to the Pen Schlägl combine.

 

 

The Story of Ausgezogenen and Bauernkrapfen

I remember it from my grandmother that she baked cakes and farmer's donuts every year for the church fair and during the carnival season. That was part of the year. But why? The explanation for this lies in the past.

Kirchweih specialties

In Franconia and Old Bavaria, many traditions that originated in difficult times have been preserved. Not all of them are related to food. There are church fair customs that have survived to this day purely for fun. When it comes to food, it's probably more about the taste.

Furthermore, these are not always fried pastries. Duck or Roast goose with potato dumplings and red cabbage This is still often seen in Old Bavaria today at the church fair.

In Franconia, on the other hand, people like to eat horseradish-crusted meat with dumplings. In some regions, a special "Kerwabier" (church fair beer) is still brewed today.

In the afternoon, Kirchweihnudeln are served with coffee. These are yeast pastries baked in lard with sugar. They are also known as Auszogene, Schtreubla, Pfannakung, or Kiachla.

The most common type of pastry is the one with a thick edge and a thin center. However, this type of fried pastry also comes in the form of doughnuts. These are usually filled with jam.

 

 

Farmer's donuts at carnival time

The story of why people eat doughnuts and fried pastries during Carnival dates back to the Middle Ages. Around 1200, Wolfram von Eschenbach mentions "vasnacht" in his work Parzival.

This carnival season officially begins on November 11th at 11:11.11 am. For the next few weeks, people celebrate and enjoy the good food that the summer has provided.

The period between Epiphany on January 6th and Ash Wednesday is a time for one last big celebration before the 40-day Lenten fast begins on Ash Wednesday. Food and drink play a major role during this time.

Even the names themselves reflect this. The term "carnival" derives from "carnis levamen," which means something like "the removal of meat."

The word "Fasching" (Carnival) is also linked to Lent. It derives from the Middle High German word "vaschang," meaning barrel or cask. This alludes to the revelry during Carnival season.

Certainly, the beer, which was brewed particularly strong in those days before Ash Wednesday, also plays a role.

 

 

There's lard baked goods on "Schmotziger Thursday"

Even in the Middle Ages, Catholic regions in Germany and Switzerland celebrated "Schmotziger Donnerstag" (Fat Thursday). This is the last Thursday before Ash Wednesday. Today, it is therefore often referred to as "Schmutziger Donnerstag" (Dirty Thursday).

This day, however, has nothing to do with dirt. "Schmotz" referred to the fat that accumulated during the slaughter of animals. On this day, this occurred for the last time before the Easter holidays.

The fat obtained during slaughter was not supposed to spoil during the fasting weeks. Therefore, before the lean period began, there were one last feast with fatty foods.

Lard was often used, for example, to make pastries from flour, eggs, and milk. These ingredients, along with meat, were forbidden during Lent.

Even in the Middle Ages, these days were celebrated with plenty of food and drink. Monasteries and local authorities distributed doughnuts and food to the population, enough to last for the next 40 days.

Sweet or spicy?

Even today, it is customary to bake doughnuts and small cakes during Carnival season. These are filled with all sorts of ingredients. Cream, chocolate, pudding, jam, fruit sauces, or ice cream are just a few examples.

At the Bauernkrapfen Schleiferei in the Mühlviertel region, we also enjoyed them for the first time with a savory filling.

There, they are served like a burger, filled with ground beef on a lettuce leaf and topped with cheese. Shallots, bacon, and cheese are added, and they are baked again in the oven.

For vegetarians, there's a vegetable version with ratatouille vegetables and melted cheese. They're all delicious, that's for sure.

Frequently Asked Questions (FAQ) about Ausgezogenen and Bauernkrapfen

How long do freshly made Ausziehbezüge last?

Freshly baked doughnuts or farmer's doughnuts are best eaten within the first one to two days after baking. The crispy outer layer and airy texture then taste particularly good.

After that, they may still be edible, but they will lose freshness and crispness. If you want to store them longer, keep them well covered at room temperature, but eat them within two to three days for the best taste.

Can I also freeze pulled ones to make them last longer?

Yes, freezing pulled pork is a good way to make it last longer. Let it cool completely before placing it in an airtight container or freezer bag.

This way they retain their texture and flavor. To thaw them, it's best to take them out of the freezer and let them sit at room temperature for about an hour. To make them crispy again, you can briefly warm them in the oven – this brings back that fresh feeling.

How should I store pulled-outs if I want to eat them the next day?

If you want to store Ausgezogene or Küchle for the next day, wrap them loosely in aluminum foil or place them in an airtight container to protect them from drying out.

They stay freshest at room temperature. Avoid the refrigerator, as the cold often makes them tough and impairs their flavor. This way, they remain moist and retain their texture until the next day.

Can I store pulled-outs in the refrigerator?

Storing Ausgezogene and Küchle in the refrigerator is not ideal, as the cold can affect their texture and flavor. The dough can become firmer and less airy due to the cold, which reduces the overall enjoyment.

For short storage periods of one to two days, room temperature is better. If it's very warm, you can keep them in a well-sealed box, but generally, the refrigerator isn't the best choice.

How can I make frozen pulled outs fresh again?

To refresh frozen Ausgezogene, first thaw them at room temperature. Then you can place them in a preheated oven at 150 degrees Celsius for about five to ten minutes.

This makes the outer layer crispy again, and the doughnuts taste almost like they're freshly baked. This way you have a delicious pastry that you can still fully enjoy even after freezing.

 

 

 

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Further Food Travel can also be found via this link.

 

Source: On-site research. In any case, we would like to thank the Mühlviertel for the invitation. However, our opinion remains our own.

Text: © Copyright Monika Fuchs and TravelWorldOnline
Photos: © Copyright Monika Fuchs and TravelWorldOnline
Video: © Copyright Petar Fuchs and TravelWorldOnline