Kniakiachl (Fried Doughnuts)

At the Rohrer Farm in Sarntal, Heidi from the Ollerhond Selbergmochts cooking group prepares Kniekiechl – a slightly crispy-on-the-outside, fluffy-on-the-inside treat, much loved in the valley. Making Kniekiechl requires a little patience, but the end result is well worth the effort.

Kniakiachl - Sweet tradition from the Sarntal Valley

Kniakiachl (makes about 20)

• 250g plain flour
• 50g sugar
• 12g fresh yeast
• 25g butter
• 3g salt
• 100ml milk
• 1 sachet vanilla sugar
• Rum (to taste)
• Grated lemon zest
• 1 whole egg
• 1 egg yolk

Initial Dough (Germteig)

1. Sieve the flour into a bowl and make a well in the centre.
2. Crumble the yeast, add a pinch of sugar and a little milk.
3. Sprinkle with flour and leave to prove, covered, in a warm place for 15–20 minutes.

Main Dough (Germteig)

1. Add the sugar, eggs, melted butter, salt, vanilla sugar, lemon zest, rum and the remaining milk to the initial dough. Knead everything together until the dough forms bubbles.
2. Leave the dough to prove for about 40 minutes in a warm place.

Kniekiechl (Fried Doughnuts)

1. Form the dough into evenly sized balls and let them prove again for 15 minutes in a warm place.
2. Heat the oil to about 180 degrees Celsius and, using both hands, gently stretch the dough balls, creating a thick edge and a thin centre.
3. Fry in the oil until golden brown on both sides.
4. Leave to cool and fill the cavity with cranberry jam.