Recipe. Tyrolean Kiachl

Kiachln are a Tyrolean yeast dough specialty and can be enjoyed either sweet or savoury. They are often called Ziachkiachl because the dough is stretched before baking. Another popular saying claims that the Kiachl are pulled out over the knee, which is why they are also called "Kniekiachl" in some areas. This dish is actually very hearty and heavy, which is not surprising if you take a closer look at its historical background.

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

For approx. 10-15 pieces you need the following ingredients:

- 50 dag flour
- ½ cube or ½ pkg yeast (yeast)
- 2 eggs
- 3 dag butter
- ¼ l lukewarm milk
- 1 pinch of salt
- a little rum to taste
- clarified butter or oil for frying

The Tyrolean Kiachl are prepared like this:

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

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

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