February 26th, 2017

Ausgezogne

Ausgezogene (1)The Ausgezogne is a south german deep fried cake which is similar to a doughnut but instead of a hole there is a very thin dough layer in the middle. Sometime this cake is called Knieküchlein (literally knee cake), too as the thin dough layer can be archived by stretching the dough over the knee. But it can be stretched by hand, too, and is very similar to forming pizza dough.

To get a good stretchable dough it is important to develop the gluten network fully. To support the gluten development a pâte fermentée is added to the rather soft dough. This makes it easy to  form the Ausgezogne dircetly before frying. The thin part gets crisp while the outer rim is soft and fluffy. And this contrast is typical for the little cake and makes it so delicious!

Ausgezogne

yields 20 Ausgezogene

Pâte Fermentée

  • 200g flour Type 550
  • 140g Water
  • 4g Salt
  • 2g fresh yeast

Dough

  • Pâte Fermentée
  • 300g flour Type 550
  • 110g Milk
  • 110g Egg
  • 15g Egg yolk
  • 10g fresh yeast
  • 3g Salt
  • 3g active Malt (optional)
  • 60g sugar
  • 60g Butter

For dusting

  • Powdered sugar

Mix all ingredients for the Pâte fermente and proof it for 1 hour at room temperature. Then put the dough into the fridge for 12 hours.

Knead all ingredients except sugar and butter for 10 min at slow speed. . Now add the sugar in two increments and knead 1 min after add each portion of sugar. At last add the butter all at once. Knead to full gluten development.

Let the dough rise for 1.5 hours.

Knock the air out of the dough and divide the dough into pieces of 50g and shape them into balls.  Press them down a little bit and place them on a well floured couch.

Proof for 60 min without cover. Directly before frying press the dough balls down in the middle and stretch to form a thin middle dough layer and a thick rim (similar to forming pizza).

Heat the oil to 150° – 160°C and fry for 2-3 min. Dust with powdered sugar after frying.

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12 thoughts on Ausgezogne

    1. Stefanie February 27th, 2017

      @Ulrike: Ohne Mitesser ist es natürlich schwierig. Bei uns haben Nichte und Neffe sehr fleißig bei der Vernichtung geholfen 😀 Sie hätten auch noch mehr gegessen, wenn nicht irgendwann Tante und Oma regulierend eingegriffen hätten. Gemein – aber so endete der Tag ohne Übelkeit 😉 !

      Reply
  1. Milena February 26th, 2017

    Wieviel Zitronenschalen kommen denn dran? In den Zutaten sehe ich leider keine Angaben.

    Reply
  2. Christoph February 27th, 2017

    Es gibt auch verschiedene Varianten dazu. In München zum Beispiel das Striezerl. Soweit ich das beurteilen kann, wird der selbe Teig verwendet, ein rechteckiges Stück genommen und an einer der langen Seiten mehrfach eingeschnitten und dann frittiert. Das Café Frischhut in München ist für frische Auszogne, Striezerl und Krapfen eine super Anlaufstelle.

    Reply
    1. Stefanie February 27th, 2017

      @Christoph: Café Frischhut ist gespeichert, wird besucht, wenn ich das nächste Mal in München bin. Die Strizerl erinnern mich ein wenig an die Variante “Schürzkuchen” bzw. “Geknotetes”. Ich finde es super, wie immer mehr Rezept-Varianten dazukommen 🙂

      Reply
  3. Martina February 28th, 2017

    Hi Steffi,

    Vielen ❤️-lichen Dank für dieses super leckere Rezept……

    Meine Jungs haben die ‘Gezogenen Küchle’ schneller gegessen als ich sie backen könnte…

    Liebe närrische Grüße
    Martina

    Reply
  4. Wee March 2nd, 2017

    Hi Stefanie,

    I’m posing some questions here regarding German flour types, hope you don’t mind!
    1. I have the opportunity to get some flours from Germany but I wonder what is the equivalent in German. I see mostly weizenmehl 550. Is that the bread flour you use? I thought it’s more like normal flour (that is, between cake and all-purpose flour). Is that what you use for baking bread? Is there anything between weizenmehl 550 and 1050? 1050 is wholegrain flour right? The ‘strength’ of the flour is the same as 550 or is it stronger?

    2. I have been wanting to get diastatic malt for the longest time.What please is the translation in German so I know where to look? Can it be found in a supermarket and is it usually found in the flour section or maybe the muesli section?? If I can’t find it in a supermarket, where else can it be found?

    THANKS SO MUCH IN ADVANCE!

    Reply
    1. Stefanie March 2nd, 2017

      @Wee: For baking bread, Weizenmehl Type 550 is the most common in Germany. From the protein content it is somewhere between cake flour and all-purpose flour, that’s right. And Weizenmehl Type 1050 is in the middle between Type 550 and Whole grain flour (Weizenvollkornmehl). The strength is comparable to Type 550.
      The problem when comparing German Flour and American flour is that in Germany to flour is classified by its ash content. I explained it in more detail here.
      For diastatic Malt there are some translation possible: Gerstenmalzmehl (aktiv) or Malz (aktiv), it can be Backmalz (aktiv) as well. It is important that it is labeled either with “aktiv” or “enzymaktiv”, because otherwise it is normally non-diastatic. Since some month you can get diastatic Rye malt from the brand Seitenbacher ( labeled “Backmalz”) in the supermarket (e.g. REWE, Edeka or Hit). Normally it can be found in the flour section but it depends a bit on the supermarket.

      Reply
  5. Karin March 8th, 2017

    Hallo Stefanie,
    ich kenne Gebäck dieser Art unter dem Namen “Kiachln” (Bayern, Oberpfalz), was so etwa bedeutet: Küchlein. Selbst gebacken hab ich sie nie, weil mir die Mit-Esser fehlen. Frittieren nur für 4-6 Stück lohnt nicht wirklich.
    Auch der Begriff “Auszogne” (über´s Knie oder Handgelenk gezogene Teigstücke) ist hier üblich.

    Viele Grüße,
    Karin

    Reply

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