Tiroler Kiachl

Tirol Werbung’s Tiroler Kiachl makes a yeast dough with generic flour, supplied lukewarm milk, whole eggs and butter. Hand-stretched pieces fry in clarified butter; this selected sweet presentation serves them with powdered sugar.

Dry yeast, salt, sugar and generic flour are mixed in the selected yeast-dough bowl. The three whole eggs are beaten foamy in a separate bowl and carefully folded into the flour. Butter melts in its own separate pot and joins the mixture, followed by the supplied lukewarm milk. Electric dough hooks beat the dough at the highest setting for five minutes until bubbles form.

Extra generic flour is dusted over the dough. Its matching lid closes the bowl, which stands in a supplied warm external water bath. The lid is closed again when it opens by itself, and this is repeated twice; the third opening marks the recipe’s rising endpoint.

Plenty of extra generic flour covers the work surface. The dough briefly kneads again, is cut into palm-size pieces and is lightly stretched with the hands without making a hole in the centre.

Clarified butter is heated without becoming too hot, and the Kiachl fry one after another. The chosen powdered-sugar finish is served with the fried dough, within the publisher’s Tyrolean food context.