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
- 500 gFlour, smooth
- 21 gYeast (1/2 cube)
- 2 Eggs
- 30 gButter, very soft
- 250 mlMilk, room temperature
- 10 g
- 1 lSunflower oil (or 1 kg clarified butter) for frying
For the garnish
Mix the flour with the salt in a bowl.
Crumble the yeast into room temperature milk and mix with the flour. Then add the eggs and softened butter.
Knead the mixture well for a few minutes, cover and leave to prove in a warm place for around 90 minutes.
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.
Meanwhile, allow the sauerkraut to simmer for a few minutes with the bay leaf, black pepper, juniper berries and caraway.
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.
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.
Meanwhile, remove the bay leaf from the sauerkraut and add 2 tablespoons of sour cream to taste.
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.
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