Tyrolean donuts - kiachl, ziachkiachl, bauernkrapfen. Austrian yeast donuts, a traditional pastry served sweet or savory.

Do you know Kiachl from Tyrol? They're like donuts with a dimple. Kiachl have a tradition in Tyrol, they are fried at summer folk festivals and Christmas markets.

Kiachl tastes best fresh. According to the Tyrolean custom, Kiachl is served either sweet, filled with cranberries and sprinkled with powdered sugar, or savory with sauerkraut.

I ate my first Tyrolean donut, which was a sweet kiachl, in a shelter on the Alpine trail in Austria. It was incredibly delicious, freshly fried, tender inside and crispy on the outside. I swam away and... ordered a second one, but unfortunately I didn't ask for the recipe. After returning from vacation, I started looking for a recipe and it turned out that there are many similar recipes for this baking. Certain details, however, had an impact on the taste and structure of the kiachla. It was only after the third try and after a few corrections of the ingredients that I was able to recreate the remembered taste.

INGREDIENTS

• 500 g flour type 450 or 500
• 30 g fresh yeast
• 5g of sugar
• 50ml warm water
• 2 eggs
• 40 g of butter
• 250 ml of milk
• 20 ml of rum or other alcohol
• pinch of salt
• optional pinch of anise, cardamom or cinnamon
• 1 liter of oil or lard
• powdered sugar
• jam or preserves
• flour to sprinkle on the board

EXECUTION

1. Pour the flour into a bowl, make a hole in which to crumble the yeast, sprinkle with sugar and pour warm water. We leave it for about 30 minutes.
2. In a saucepan, melt the butter, add the milk, mix and set aside to cool.
3. Add eggs, a pinch of salt and lukewarm milk with butter and rum to the bowl with flour.
4. Knead the dough, preferably in a mixer with a hook, at medium speed for about 4 - 6 minutes, until the dough comes away from the walls of the bowl. The dough will be a little sticky, but smooth and elastic.
5. Cover the bowl and leave to double in size for about 1.5 hours.
6. Sprinkle the table with flour and put a spoonful of dough on it, about 20 pieces.
7. Then, with floured hands, gently form a ball from each portion.
8. Slightly flatten the ball of dough, cover with a cloth and leave for about 30 minutes.
9. Heat the fat to about 175°C.
10. Into a small bowl, pour a tablespoon of oil to lubricate your hands.
11. Take each ball in slightly greased hands and gently pull/spread it with your fingers from the inside into a shape similar to a tire, but without a hole.
12. The dough should be very thin in the middle, the edges should remain evenly thick all around.
13. Put immediately into the hot fat with the indentation side down.
14. Fry until golden brown, turn over and fry on the other side.
15. To get a nice indentation, immediately after dipping the cake in hot oil, lightly and carefully pour hot fat over the top with a spoon (3 - 4 splashes)
16. Drain the fried donuts from the fat on a paper towel.
17. When the kiachl cools down, sprinkle them with powdered sugar.

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