Kniakiachl Kniakiachl Kniakiachl Kniakiachl Kniakiachl Kniakiachl
20 Min
40 Min
For 6 people

For the dough
500 g wheat flour
230 ml milk
3 egg yolks
25 g yeast
1 tbsp sugar
70 g softened butter
a little lemon zest
20 ml rum
Fat for frying


Icing sugar
Cranberry jam
Prepare the dough the night before. Leave to stand overnight.
Dissolve the yeast in the milk. Add all of the remaining ingredients and knead into a smooth dough. Place in the bowl, cover and leave in a warm place until the next day.
Remove the dough from the bowl and form into a roll. Cut approx. 12 pieces from it and roll these into balls. Cover and leave again to stand for approx. 1 hour.
Heat the fat in the frying pan. Each ball is then pressed out from the middle until the dough is thin on the inside and bulging on the outside. Put the “Kiachl” in the fat and using a ladle pour hot fat on top until the thin dough inflates.
Turn the “Kiachl” and fry the other side until it too is golden yellow. Stand on kitchen roll so that the fat can drip off.
Sprinkle with icing sugar and serve with cranberry jam.

TIP: The “Kniakiachl” taste best freshly baked. However the uncooked dough pieces also freeze well for frying as needed.
Recipe by: Tourist office Partschins/Parcines
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