Kerwa-Kiacherl

Ingredients for 12 servings:

• 10 g yeast, fresh
• 30 g powdered sugar
• 3 g salt
• 125 ml milk
• 40 g butter
• 3 egg yolks
• 2 tbsp liqueur (apricot liqueur)
• 300 g spelt flour, 630
• Fat (frying fat)

Instructions

Working time approx. 45 minutes; Rest time approx. 50 minutes; Total time approx. 1 hour 35 minutes

(extravagant church fair window noodles)

From the ingredients, except for the frying fat, make a well-kneaded, smooth yeast dough. Everyone has their own way of doing this! Cover the dough and let it rest for about half an hour. Then cut 12-15 equal-sized pieces from the dough. Shape these into rounds (about the size of Buchteln) and let it rest, covered, on a baking board for 20 minutes. Important: the dough pieces must not be subjected to any drafts. In the meantime, heat a sufficient amount of frying fat or clarified butter. Once the fat is at the right temperature, begin frying. To do this, take one piece of dough at a time and let it slide through your hand with well-greased fingers. Always stretch it out with your fingers from the inside outwards in a circle. This must be done carefully, otherwise the center will tear, and we don’t want that! With a little practice, you will get better and better at this technique, which is difficult to describe. It is important that the dough is quite thin in the middle and has a slightly thicker bulge on the outside edges. Once formed, carefully place it in the hot oil. Caution: the pastry will brown too quickly, so remember to reduce the heat in time! Now pour hot oil over the dough 2-3 times with a tablespoon so that the Kiacherls rise but don’t become hard. When they are golden brown, carefully turn them over. Make sure no hot oil gets into the window of the Kiacherl! The window must remain light on the inside. When they are golden brown on the outside too, let them drain on kitchen paper. Proceed as described with all the dough pieces. Dusted with icing sugar, they taste best while still lukewarm!