for 10 pieces
250 g wheat flour
125 ml milk
7,5 g sugar
2,5 g salt
10 g yeast
50 g butter, room temperature
Sift the flour into a bowl and press a little in the middle. Lightly warm the milk with sugar and a pinch of salt, crumble in yeast and mix. Pour the milk-yeast mixture into the bowl, stir with a little flour into a porridge and let it stand covered for about 30 minutes.
Add the remaining ingredients to the batter and knead the dough. Cover and let it rest for another 30 minutes.
Roll out on a floured work surface and cut circles about 8 cm in diameter. Pull each circle apart so that the middle stays thin.
Heat clarified butter in a deep frying pan and bake the Kiachl from both sides. Drain on kitchen paper and sprinkle with powdered sugar.
This fried pastry is called Auszogne in Bavaria and is often served with cranberry jam or sauerkraut.