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Bavarian Donuts, an Auszogne Recipe

The Auszogne is such a favorite as a dessert or cake in Bavaria it is often called a Bavarian Donut. Although it is a traditional fried yeast dough pastry found not only in Bayern's Old Bavaria, Franconia and Swabia, but also Thuringia in eastern Germany and Western Austria.

"Auszogne" is Bavarian dialect for "ausgezogene Nudel", pulled noodle, but the pastry changes name depending upon the region or local traditions.

Including Fenschterkiachle in Swabia, Rotttnudel in Lower Bavaria, Bauernkrapfen "farmer's doughnuts", Kirchweihnudeln – literally "Parish Fair Noodles", Kiachl in Austria and Kniekuechle.

Kniekuechle, "Knee Cakes", because it is said once having mixed the ingredients Franconian cooks would then shape them by carefully stretching a ball of the sweetened yeast dough over their knees. Leaving the middle very thin.

In fact the center had to be thin enough "to read love letters through it", while the edges remained thick. The dough cakes were then fried in hot clarified butter, lard or oil and sprinkled with confectioner's sugar.

Additionally in Franconia Catholic Kniekuechle are dusted with sugar while Protestant Kniekuechle are not.

Auszogne are an old traditional baked good found all year these days, although in the past they were made mainly during the autumn harvest season and holidays. For Kirchweih, a Parish Fair, or during a centuries old, Dult, the first of which was recorded in 1402 and is a Bavarian market held around religious holidays that often includes a folk festival.

While of course Weihnachtsmarkte without Auszogne on offer are no real Christmas Markets.

There are many different recipes of Auszogne in Germany and this is one of the easiest and most popular, but you can just as easily make your own favorite sweetened yeast dough recipe because it is how the dough is then used which is important.



0.5208 cups......1/8 liter milk
5 cups..............500 g all purpose flour
6.1/2 teaspoons.. 40 g yeast
0.4115 cups........80 g sugar
0.3007 cups........70 g butter
2 eggs
Grated peel of an untreated, or thoroughly washed, lemon
A pinch of salt
A little confectioner's sugar, or a mix of confectioner's sugar and cinnamon, to dust the doughnuts when cooked.


Make a yeast dough

Start the yeast off in a little warm milk with a pinch of the sugar, cover and leave for a while.
Add the yeast mix to a hollow in the center of the sugar and flour and let it rest, covered, for 30 minutes or until it begins to bubble.
Add the butter, eggs, remaining milk and salt.
Kneed until the dough is smooth.
Cover and leave somewhere warm to prove for about an hour. It should double in size.

Forming the Auszogne

Cut into 12 equal sized pieces, they should be about the size of a chicken's egg, and roll into balls.
Leave these to prove for a further 30 minutes on a board dusted with flour.
Taking the ball in both hands, press the middle and pull from the center outwards until it is about 4 inches - 10 cm, with a thick outer edge, just under an inch - 2 cm, and a very thin center......but make sure it doesn't tear.

These are then fried

Carefully slide the dough into hot clarified butter, cooking oil or lard, and with a spoon pour some of this over the Auszogne.

The dough will now blow up creating a bubble in the center.

Turn to cook the other side.

Remove when golden brown, this takes two to four minutes and the finished Auszogne should have a narrow yellow-white rim from where it has been lying in the hot fat.

Place on kitchen paper to drain.

Dust with sugar, or sugar and cinnamon mix, while still hot. (Raisins are often added to the dough mix, an unsweetened version is served with Sauerkraut in Austria and with soup in Germany, and different types of jelly can accompany a sweetened Auszogne).

Once Bavarian Donuts have been dusted with sugar they should be eaten the same day, but without sugar they can be kept for a day or two in an airtight tin and freeze perfectly.

Calorie bombs but just delicious.

Enjoy your Kniekuechle - Auszogne - Bavarian Donuts!

Illustrations: Auszogne in Bavaria courtesy alp Bayern Agentur fuer Lebensmittel - Produkte aus Bayern Absatzförderung fuer die bayerische Land- und Ernaehrungswirtschaft - Fried Auszogne courtesy Magentratzerl.com - Shaping Auszogne Dough and Basting While Cooking courtesy Genussregion Oberfranken e.V.

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Grandma's German Cookbook is just filled with authentic, traditional recipes and techniques. Some going back generations and ranging from cookies and desserts to real sweet and sour pickles. It is a great resource as well as a terrific read.

Stalking The Wild Asparagus is not really about Asparagus, although it does include the wild variety, but is a fun, and useful, book by Euell Gibbons who devoted part of his life to the adventure of "living off the land" in the USA. Seeking out wild plants which he made into delicious dishes. Plants he gathered and prepared in this book are widely available everywhere in North America, and there are recipes for everything from vegetable and casserole dishes to pies, jellies and wines.

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Content copyright © 2014 by Francine McKenna-Klein. All rights reserved.
This content was written by Francine McKenna-Klein. If you wish to use this content in any manner, you need written permission. Contact Francine McKenna-Klein for details.


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