Kiachl

A popular traditional dish

Many traditional dishes are now prized as special delicacies. These are usually only available on special occasions or are part of grandma's special dishes. For me, Kiachl - whether savory or sweet - are one of these specialties. At the beginning of May, the Steinach countrywomen hosted a Kiachl and Krapfen baking day, and I took the opportunity to learn how to make them myself.

From the everyday to the extraordinary
The aroma of baked kiachln and steaming sauerkraut is becoming increasingly rare in the modern kitchen. Our everyday lives have changed dramatically and heavy dishes have given way to lighter ones. The everyday life of our ancestors in Tyrol, and thus also in the Wipptal, was characterized by physical work and the diet of the people was adapted to this. In addition, ingredients such as butter, eggs, flour and milk could be found in almost every household and therefore formed the basis for numerous recipes in the region.

The Steinach farmers' wives / countrywomen
For the members of this special association, the community in the region is clearly in the foreground. The countrywomen, formerly known as the Steinacher Bäuerinnen, are committed to preserving customs and traditions and are happy to pass on their knowledge. They regularly offer courses, provide visitors with regional delicacies at various festivals and wear traditional Wipptal Valley costumes during processions, for example.
The baking and cooking courses run by the women's association are always very popular, and I was delighted to get one of the coveted places. Around 20 participants gathered in a convivial atmosphere and listened intently to the tips and tricks.

Ingredients list for approx. 15 pieces:
- ½ kg wheat flour (possibly ½ plain flour, ½ coarse-grained flour)
- ½ cube or ½ pkg yeast (yeast)
- 1 pinch of sugar
- ¼ - 3/8 liter lukewarm milk (pay attention to the temperature = lukewarm)
- 2 egg yolks (1 whole egg and one egg yolk is also fine)
- 25 g melted butter
- 1 level teaspoon of salt
- to taste: 2cl of rum*
- oil for frying
*The alcohol prevents the kiachl from soaking up the fat

1) Prepare the "Dampfl": Heat the milk and melt the butter. Put the flour in a bowl, then pour the lukewarm milk, melted butter, yeast and a pinch of sugar into a small bowl, mix lightly and leave to rest for about 15 minutes. Tip: pay attention to the temperature of the milk! If it is too warm, the dough will not rise later.

2) Then add the remaining ingredients to the bowl - add the salt last before "beating".