Best 3 Kuechla Recipes
Kuechla, also known as Träuble, is a traditional German pastry that originated in the Swabia region of Germany. It is a sweet, yeast-based dough that is typically filled with a variety of fruits, nuts, and spices, and then baked until golden brown. Kuechla can be made in a variety of shapes and sizes, and is often served as a dessert or snack.
This article provides three different recipes for Kuechla:
1. **Traditional German Kuechla**: This recipe is for a classic Kuechla made with a sweet yeast dough and filled with a mixture of apples, raisins, nuts, and spices.
2. **Swabian Apple Kuechla**: This recipe is for a variation of Kuechla that is made with a sweet yeast dough and filled with apples, cinnamon, and sugar.
3. **Poppy Seed Kuechla**: This recipe is for a unique Kuechla made with a sweet yeast dough and filled with a mixture of poppy seeds, sugar, and milk.
All three recipes are easy to follow and provide step-by-step instructions, making them perfect for bakers of all skill levels. Whether you are looking for a traditional German dessert or a unique and flavorful pastry, these Kuechla recipes are sure to satisfy your taste buds.
FLEISH KUECHLE
When we put these on the menu at the restaurant, very few people knew what they were. A German favorite, we soon had people ordering these by the dozens at a time!
Provided by Tim Hankel
Categories Other Main Dishes
Time 45m
Number Of Ingredients 12
Steps:
- 1. Mix pastry ingredients to make a soft dough. Divide into 8 to 10 even portions.
- 2. Mix filling ingredients together. Important to not overwork the filling as this will result in a tough filling mixture.
- 3. Roll dough into 6 or 8 inch circles. Spread meat onto half. Fold over and press sides or roll saucer over edges to seal. Fry in deep fat until golden brown; not too quickly because meat must get done or you can fry them and put in 250 degree oven for 20 minutes to finish cooking the meat. ** Using the Tender Quick (meat tenderizer) may result in the meat taking on a lighter pink color. Do not be alarmed, by this. By using pork and beef, it is essential that one uses the Tender Quick to keep the meat filling light.)
- 4. At the restaurant, and in many restaurants throughout North Dakota, where you may find this as a staple menu item, they are most often served with catsup and a side of coleslaw! Enjoy!
KUECHLA
Make and share this Kuechla recipe from Food.com.
Provided by myangelhayden
Categories Breads
Time 40m
Yield 18 serving(s)
Number Of Ingredients 7
Steps:
- Beat eggs, cream, and milk together.
- Add sugar.
- Sift baking powder, salt and flour and add to mixture to make a soft dough.
- Roll out on floured board.
- Cut into rectangles about 2 1/4 by 4 1/2 inches.
- Cut a slit in kuechla the long way.
- Flip one end through the slit.
- Drop into hot oil and fry like doughnuts.
- Drain on paper towels.
- Once cooled you can coat with sugar or powdered sugar.
Nutrition Facts : Calories 152.6, Fat 3.5, SaturatedFat 1.9, Cholesterol 33.5, Sodium 131.2, Carbohydrate 26.6, Fiber 0.7, Sugar 7.5, Protein 3.6
LITHUANIAN KUGELA
Ah, Kugela! The national dish of Lithuania! What celebration would be complete without it? Remember, Kugela is an art, not just a recipe. Experiment with ingredients and techniques to make your own Kugela statement. Serve with a dollop of sour cream, if you like.
Provided by JOENAUJOKAS
Categories Side Dish Potato Side Dish Recipes
Time 1h35m
Yield 10
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
- In a large skillet over medium heat, fry bacon pieces until crisp; remove to paper towels. Reserve half of bacon drippings, and set aside. Return skillet to stove; stir onions, and cook until soft and translucent.
- In a large bowl, stir together reserved drippings, bacon, onion, and potatoes. Mix in flour, evaporated milk, and eggs. Season with salt and pepper to taste.
- Pour into baking dish, and bake in a preheated oven until top is nicely brown, about 1 hour. Cut into squares, and serve with sour cream, if desired.
Nutrition Facts : Calories 372.6 calories, Carbohydrate 49.7 g, Cholesterol 137.9 mg, Fat 12.1 g, Fiber 5.4 g, Protein 17 g, SaturatedFat 4.6 g, Sodium 436.6 mg, Sugar 6.1 g
Tips:
- Mise en Place: Make sure to have all your ingredients and equipment ready before you start baking. This will help you stay organized and avoid any scrambling.
- Use High-Quality Ingredients: The quality of your ingredients will have a big impact on the final product. Use fresh, high-quality ingredients whenever possible.
- Follow the Recipe Carefully: Kuechla is a delicate pastry, so it's important to follow the recipe carefully. Don't skip any steps or substitute ingredients unless you know what you're doing.
- Don't Overwork the Dough: Overworking the dough will make it tough. Mix it just until it comes together, then stop.
- Chill the Dough: Chilling the dough before baking will help it keep its shape and prevent it from spreading too much.
- Bake the Kuechla in a Hot Oven: Kuechla should be baked in a hot oven (400°F) to help it rise quickly and evenly.
- Don't Overbake the Kuechla: Kuechla is done baking when it is golden brown around the edges and a toothpick inserted into the center comes out clean.
- Let the Kuechla Cool Completely: Kuechla should be cooled completely before serving. This will help it set and make it easier to slice.
Conclusion:
Kuechla is a delicious and versatile pastry that can be enjoyed for breakfast, lunch, or dinner. With its delicate flavor and slightly sweet taste, kuechla is a perfect complement to any meal. If you're looking for a new and exciting way to enjoy pastry, give kuechla a try. You won't be disappointed!
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