A delicious treat from Tyrol: Ziachkiachl

Delicately dusted with white powdered sugar and served with a generous dollop of cranberry compote, this special treat from the Tiroler Zugspitz Arena stands out: the Ziachkiachl. Traditionally, this yeast-based pastry is served as a sweet or savoury delicacy on winter occasions such as Advent and New Year’s. Its name comes from the way it’s prepared, with the fluffy dough being kneaded by hand before baking.
Most of the ingredients are staples found in many households, such as flour, milk, eggs, butter, and sugar. For those who prefer a savoury snack, the Ziachkiachl can also be filled with sauerkraut or crackling instead of cranberry compote. Paired with a hot cup of mulled wine or punch, it creates a unique winter indulgence that warms the soul on cold, snow-covered evenings.
 

500 g flour
20 g yeast
30 g butter
30 g sugar
3 egg yolks
250 ml lukewarm milk
1 shot of rum
250 ml cranberry compote
100 g honey
A pinch of salt
Vegetable cooking fat
 

1. Start by mixing the flour with the salt and keeping it warm Add melted butter, lukewarm milk, sugar, egg yolks, and rum to the yeast and knead well. Place the dough in a bowl in a warm place to allow it to rise. Once doubled, portion into spoon-sized balls, and roll them with floured hands on a board. Cover and let rise again.

2. Stretch out the balls so that only a thin skin remains in the centre and a thick bulge forms at the edge.

3. Fry the Ziachkiachl in hot fat until the edges are light brown. The centre should remain pale.

4. For the filling, heat the cranberries and sweeten with honey or prepare the savoury filling. According to custom in the Außerfern region, the Kiachl are filled in the middle with the warm, honey-sweetened cranberries. Those who favour a savoury version may want to fill their Ziachkiachl with sauerkraut or crackling. For this version, omit the sugar and rum from the dough.