Ingredients
For 10 servings
250g
QimiQ Cream Base
0.5cube(s)
Fresh yeast
30g
Butter, melted
2
Egg(s)
Rum , as desired
400g
Flour
1pinch(es)
Salt
Vegetable oil, to fry
Preparation
- Lightly heat the QimiQ Cream Base. Add the yeast and allow to dissolve.
- Place the remaining ingredients into a mixing bowl. Add the QimiQ mixture and knead to a smooth dough. Cover and allow to rest in a warm place for approx. 40-60 minutes. (Tip: allow to rest in an oven at 50 °C.)
- Portion the dough and form into balls. Press the dough so that the middle becomes much thinner than the sides.
- Fry the kiachl in hot oil until golden brown with the top side down. Turn occasionally.
Hints
- Bauern Kiachl are traditionally served with Sauerkraut for a savoury dish and with cranberries or cinnamon and sugar as a sweet.
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