Christmas tree or fire hazard, or both?
Combine fire with deep frying, and you get exciting cuisine. But you hope not too exciting. Like a few days ago when Fritz had me over to his place to celebrate “Three Kings Day” and the decommissioning of his Christmas tree and making Tyrolean “doughnuts.”
I got there and found a tree decorated with live candles. For the second time this week I was asking where the fire extinguisher was stored. The tree looked pretty good though, perhaps something to do back home next season? Trick was that the candles he’d set up were short burners, so at the end of the evening everyone picked one and if yours was the last to go out you won.
At any rate, the “pastry” if you want to call it that was a deep fried concoction. Fritz had whipped up a bowl of yeast dough batter, and each guest molded their own ball of dough, browned it to perfection in a pan of hot oil, garnished with raspberry jelly, and enjoyed.
Reminded me of funnel cake or something. According to Fritz it’s sort of an “unrefined Tyrolean doughnut, because the hole never gets removed.” Check out the photos, and anyone got the name for these?
Fritz whipping the batter.
Everyone took turns making their own version for the fryer.
Tyrolean funnel cake doughnuts? Anyone get what these are called here in Austria?
6 comments
Well, I don’t know the pastry, but the pan it was fried in looks like a nice Le Creuset.
Here in Upper Austria we’re calling them “Bauernkrapfen” which means something like “farmer’s doughnut”
http://en.wikipedia.org/wiki/List_of_doughnut_varieties
Great to see you’re having a good time over here!
I was eating Krapfen there recently, but it didn’t have a hole, more of a round ball.
Hauberlinge. I’m just guessing…..
“Three Kings Day” is not a tradition that I have been aware of in the US Protestant Churches that I have attended. Sounds fun, I mentioned it to my daughter and perhaps we will adopt it! Interesting write up here-
http://en.wikipedia.org/wiki/Three_Kings_Day#Western_Christian_Churches
Thanks for sharing that.
We were delivered form the deluge here in the north central Cascades after 13+ inches of rain at Stevens Pass in a few days. It refroze, the rain turned to snow gradually with light wind and set up stable deep snow that we skied today in the backcountry! Sweet ski touring, finally!
Fritz says he calls it kiachl, but those other terms sound good as well! The ones we made don’t have a hole, just a thin spot in the middle that makes it cook like a doughnut WITHOUT a hole.
The result is really tasty.
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