Ingredients for 15 Fàstnàchtskìechle:
500 g of flour
100 g of butter
50g of sugar
10 g of salt
25 g of yeast
2 eggs
180 g of milk
Preperation :
Mix well for a quarter of an hour, until the dough comes off the walls of the container. The dough should be around 25°C. Place in the fridge for one hour.
Repeat, and refrigerate.
Form 60 g balls, flatten them a little with a rolling pin, leave to rest again for 45 minutes.
Prepare his oil (he uses sunflower oil) in the fryer, with fairly fresh oil.
Fry one side, then the other, drain so that it is not too greasy.
Dip the still hot Kìechle in a mixture of sugar and cinnamon, so that it sticks well.
If you have a piping bag, you can easily inject jam into it, otherwise with a prick or a knife.
Find the news of the two bakeries on the Facebook pages Boulangerie Pâtisserie Bernhard and Kougelhopf & Cie.
Bernhard Bakery
3 rue General Leclerc | 67170 Mommenheim | Phone. : 0033 3 88 51 60 42
Kougelhopf & Cie
1 Oslo Street | 67170 Bernolsheim | Phone. : 0033 3 88 51 02 22