Recipe. Tyrolean Kiachl

Kiachln are a Tyrolean yeast-based speciality and can be enjoyed either sweet or savoury. They are often also called Ziachkiachl because the dough is stretched before baking. Another folk tale claims that the Kiachl were stretched over the knee, which is why they are also called ‘Kniekiachl’ in some areas. This dish is actually very hearty and heavy, which is hardly surprising when you take a closer look at its historical background.

In the past, Tyrol was heavily influenced by agriculture and mining. Two sectors that involved heavy physical labour. Foodstuffs such as flour, milk, eggs and butter were almost always available at home and formed the basis for many Tyrolean recipes. Today, Kiachln are only served on special occasions and preferably in winter.

To make approx. 10–15 pieces, you will need the following ingredients:

• 50 dag flour
• ½ cube or ½ packet of yeast
• 2 eggs
• 3 dag butter
• ¼ l lukewarm milk
• 1 pinch of salt
• a little rum, if desired
• clarified butter or oil for frying

Here’s how to make Tyrolean Kiachl:

Mix the flour with the salt and yeast, add the lukewarm milk, eggs, melted butter and rum, beat well, then cover and leave to rise for about half an hour. Then, using a wooden spoon, divide the dough into evenly sized pieces, shape them into balls on a chopping board or a smooth surface (using a little flour if necessary), then stretch each Kiachl so that the dough is thin in the middle and noticeably thicker at the edges.

Now heat the clarified butter or oil in a frying pan and place the Kiachl in the hot fat with the top side facing down. Turn them over after a while, until the edges are golden brown; the thin centre should remain white.

Kiachl are traditionally eaten either savoury with sauerkraut or as a sweet version with cranberries, either with just sugar or with a mixture of cinnamon and sugar. Of course, you can also use other types of compote.