Blog
Categories
© Tirol Werbung / Rodler Ilvy
Food & Drink
© Bert Heinzelmeier
People
© Tirol Werbung / Aichner Bernhard
Arts & Culture
© Tirol Werbung / Moore Casey
Recommendations
© Tirol Werbung / Herbig Hans
Family
© Tirol Werbung / Schwarz Jens
Bits & Pieces
© Tirol Werbung / Neusser Peter
Sports
Jagdhausalmen Alpine Pastures, Defereggen, East Tirol, Austria, Europe
Specials
Christina

How to Make Tirolean Kiachl – the Austrian Croissant

Updated on 11.01.2021 in Food & Drink, Photos: Kathrin Koschitzki

As a little girl it felt like my father could do anything. One of his magic tricks was cooking a specific dish synonymous with Tirol: Kiachl. I still remember the smell and sound in our home when he made them. Kiachln are doughy discs traditionally served with Sauerkraut, though these days you will also find them dished up with several other accompaniments such as cranberries. Now that I'm all grown up, it's time for me to learn for myself how to make Kiachln. And who better to teach me than the master himself?

Difficulty rating: intermediate

Preparation time: 45 minutes

Portions: 14 (28 Kiachln)

Ingredients

  • 1 kilo of finely ground flour
  • 1 litre of warm milk
  • 2 sachets of dried yeast
  • 3 eggs, 65 grammes butter
  • 1 pinch of salt
  • 1 pinch of sugar
  • Clarified butter (or good-quality sunflower oil)

Preparation

Mix the yeast, salt and sugar with the flour in a bowl (ideally with a lid). Place the eggs in a different bowl and beat them. Add these eggs to the other mixture and mix carefully. Melt the butter in a pan and then add the melted butter to the egg-and-flour mixture. Carefully add the warm milk and mix gently. Use an electric handmixer for five minutes on the highest power setting. The dough is ready when small bubbles start to form on the surface.

Sprinkle a little flour on the dough to prevent it sticking to the bottom of the lid when it rises. Place the lid on the bowl and place the bowl in warm water. If the lid pops open, close it again and do this a total of three times. When the lid pops open a third time, the dough is ready to be taken out.

Sprinkle plenty of flour onto the surface where you will be rolling out the dough. Knead the dough one more time and then cut it into pieces approximately 20cm in diameter. Take each piece and pull it apart gently, making sure that you don’t create a hole in the middle. Warm the clarified butter, then place each Kiachl into the warm butter one by one and cook until golden brown. Serve with Sauerkraut or cranberry jam. Alternatively, you can eat it on its own with a sprinkling of icing sugar.

Mix the yeast, salt and sugar with the flour in a bowl.Mix the yeast, salt and sugar with the flour in a bowl.

Place the eggs in a different bowl and beat them.Place the eggs in a different bowl and beat them.

Add these eggs to the other mixture and mix carefully.Add these eggs to the other mixture and mix carefully.

Melt the butter in a pan and then add the melted butter to the egg-and-flour mixture.Melt the butter in a pan and then add the melted butter to the egg-and-flour mixture.

Carefully add the warm milk and mix gently.Carefully add the warm milk and mix gently.

Use an electric handmixer for five minutes on the highest power setting. The dough is ready when small bubbles start to form on the surface.Use an electric handmixer for five minutes on the highest power setting. The dough is ready when small bubbles start to form on the surface.

Leave the dough to rise.Leave the dough to rise.

Place the dough on a work surface with plenty of flour, then cut it into pieces.Place the dough on a work surface with plenty of flour, then cut it into pieces.

Form the individual Kiachln with your hands, making sure you don’t make a hole in the middle.Form the individual Kiachln with your hands, making sure you don’t make a hole in the middle.

Warm the clarified butter without making it too hot. Add each Kiachl one by one and cook until golden brown.Warm the clarified butter without making it too hot. Add each Kiachl one by one and cook until golden brown.

That’s it! Serve with Sauerkraut, cranberry jam or simply a sprinkling of icing sugar.That’s it! Serve with Sauerkraut, cranberry jam or simply a sprinkling of icing sugar.

With a passion for detail and a twinkle in her eye, Christina Schwemberger takes you on a journey to meet amazing people, visit interesting places and experience all that Tirol has to offer.

Christina
Last article from Christina
Location: Imst
, © Tirol Werbung/Bernhard Aichner
Updated on 29.04.2024 in Bits & Pieces
Unbelievable but true: curiosities in Tirol
6 min reading time
Updated on 27.11.2023 in Food & Drink
Baking Christmas Cookies – Step by Step
5 min reading time
presse-jungbrunn-spa-panorama lichtbadewanne, © Hotel Jungbrunn
Updated on 23.10.2023 in Recommendations
A Bath With A View
6 min reading time
"Humans need hours in which they collect themselves and listen to their inner voice." (Albert Einstein), © Tirol Werbung - Ramon Haindl
Updated on 11.09.2023 in Recommendations
Tirol's Best Day Spa Hotels
4 min reading time
Updated on 04.09.2023 in Bits & Pieces
Ten Reasons to Savour the Last Days of Summer
6 min reading time
Stone heart on the Hohe Fürleg mountain in the Karwendel Mountains
Updated on 05.05.2021 in Bits & Pieces
Fifteen Signs You Are Missing Tirol
2 min reading time
Two petrified lovers, or just two rocks? Photo: Tirol Werbung
Updated on 11.02.2021 in Arts & Culture
Of Giants, Kings and Monsters: Tales from Tirol
7 min reading time
00-zillertalerkrapfen
Updated on 21.08.2020 in Food & Drink
How to Make “Zillertaler Krapfen” Step by Step
3 min reading time
Johanna & Lennart, Hochfügen
Updated on 11.09.2019 in Bits & Pieces
Mountain Weddings
6 min reading time
Innsbruck, 360 Grad Bar. Photo: Tirol Werbung/Verena Kathrein
Updated on 11.06.2018 in Recommendations
The Best Bars in Innsbruck for Pre-Dinner Drinks
19 min reading time
Cappuccino
Updated on 17.05.2018 in Food & Drink
Breakfast in Innsbruck
9 min reading time
© Tirol Werbung / Hörterer Lisa
Updated on 17.05.2018 in Food & Drink
The best Breakfast Spots in Tirol
9 min reading time
IMAG2014
Updated on 28.11.2017 in Recommendations
Bring Your Dog to Tirol
5 min reading time
All articles from Christina
2 comments available
Write comment

Keep reading

Go up

Is your inbox in need of a holiday?

Then subscribe to our weekly newsletter full of exclusive holiday tips from Tirol!