Auszogne or Kirchweihnudeln are a southern German classic and so delicious. Read here how to make the lard yourself.
Hot and greasy sounds good, but if the whole thing is sweetened with lots of sugar, you have the perfect treat. Pull-outs are definitely one of them. They are particularly widespread in Bavaria and Austria and are known by various names such as Auszogne, Kniekuchle, Kiachl or in High German: Kirchweih pasta. However, the term Auszogne describes quite well how the cakes fried in fat are prepared: yeast dough is “extended” with the hands until a very thin dough forms in the middle. No matter what you call it: the delicious shortbreadwhich is mainly found at folk festivals and Christmas markets, you can also make it yourself at home!
Delicious as well: This is how you can easily make Baumstriezel yourself at home.
Make Auszogne yourself: Recipe for fried lard pastries – ingredients
- 50 g soft butter
- 2 Owner
- 50 grams of sugar
- 2 tsp salt
- 250ml milk
- 25 grams of fresh yeast
- 500g flour
- 500 g lard for frying or oil (e.g. rapeseed oil)
- flour for the work surface
- Powdered sugar for dusting
Recipe for Auszogne: make delicious lards yourself
- First melt the butter and whisk it with eggs, sugar and salt. Slightly warm the milk. Crumble the yeast into the lukewarm milk and stir until dissolved. Add the milk to the flour along with the butter mixture and knead to form a smooth, pliable dough.
- Cut out about 20 golf ball-sized pieces from the dough. Form them into balls and place them next to each other on a piece of paper baking paper. Cover the balls of dough with a towel and let them rise in a warm place for 30-45 minutes until they roughly double in size.
- Now flatten the balls of dough on a floured work surface first with your hand and then stretch them out with your fingers to form flat cakes. The edge should remain very thick, with a thin pastry window in the middle. Be careful not to tear the dough!
- Heat the lard or oil in a tall, wide saucepan to around 180 °C. You can check the temperature by sticking the handle of a wooden spoon in it: if bubbles rise from it, you’re good to go. Fry in batches in hot fat until golden brown. They should remain light in the middle.
- When the lard cakes are done, carefully lift them out and drain on a piece of kitchen paper. Then with powdered sugar sprinkle and serve warm.
Be sure to treat yourself to this treat – even without a church fair or Christmas market. Enjoy your meal!