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Funkaküachle choux pastry © Patrick Säly / Montafon Tourismus GmbH, Schruns
Traditional recipe for the first Sunday in Lent

Funkaküachle choux pastry

In Vorarlberg, the first Sunday in Lent is called “Küachlesonntag” after the Funkaküachle pastry.

Funkaküachle choux pastry

  • Ingredients
    500 g flour
    20 g yeast
    2 egg yolks
    ¼ l milk
    50 g melted butter
    50 g sugar
    A splash of rum
    A pinch of salt

  • Preparation
    Mix flour, yeast, egg yolks, rum, sugar, butter, milk and salt to form a dough, knead well and leave to rise until doubled in size (around 1/2 hour). Roll out to 1cm thick and, using a round cutter, cut out Küchle approximately 10cm in size. Cover and leave for another 1/2 hour. Pull apart the centres slightly and deep fry on each side until golden brown.

    Serving suggestions:
    fill the indent in the middle with lingonberry jam;
    sprinkle the Küchle with icing sugar and cinammon;
    serve the Küchle with warm custard.

Frying Funkaküachle

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