A portion of Kiachl with sauerkraut.

Savory Austrian Kiachl Croissants with Sauerkraut

6070 Min

Kiachl with sauerkraut are a classic Austrian dish not to be missed. Like donuts, they are prepared using yeast dough and when paired with a spoon of sauerkraut, this savory delicacy tastes fantastic! Preparation time excluding resting time

Ingredients 4 Portions


  1. 1

    Mix the flour with the salt in a bowl.

  2. 2

    Crumble the yeast into room temperature milk and mix with the flour. Then add the eggs and softened butter.

  3. 3

    Knead the mixture well for a few minutes, cover and leave to prove in a warm place for around 90 minutes.

  4. 4

    Divide the dough into equal, roughly fist-sized portions and use the palm of your hand to roll the dough into balls on a smooth surface. Allow the balls to rest for around 15 minutes.

  5. 5

    Meanwhile, allow the sauerkraut to simmer for a few minutes with the bay leaf, black pepper, juniper berries and caraway.

  6. 6

    Flatten the balls and carefully pull them apart a little to give them their characteristic shape. The dough should be thin in the middle and quite a bit thicker at the edges.

  7. 7

    Heat the oil or clarified butter in a tall pan to around 170 °C and place the Kiachl topside down in the hot oil and briefly baste once with oil. Turn over after around 3 minutes. The Kiachl should be a beautiful golden brown color on the outside.

  8. 8

    Meanwhile, remove the bay leaf from the sauerkraut and add 2 tablespoons of sour cream to taste.

  9. 9

    Once ready, pat the Kiachl dry with a piece of paper towel. Before serving, spoon the sauerkraut onto the Kiachl and sprinkle with freshly chopped parsley.

Bernadette Wurzinger
Bernadette Wurzingereinladungzumessen.com

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