Bavarian doughnuts - Auszogne, Funkenküchle or Kirchweihnudel (with recipe)

They are delicious though whenever you choose to make them, so here is the recipe.


  • 1/8 l milk
  • 500 g flour
  • 40 g yeast
  • 80 g sugar
  • 70 g butter
  • 2 eggs
  • A pinch of salt
  • A little sugar to dust when the doughnuts are cooked.


  1. Start the yeast off in a little warm milk
  2. Add the yeast to the sugar and flour and leave the dough to rest for 30 minutes.
  3. Add the butter, eggs, the remaining milk and the salt and kneed until the dough starts forming bubbles. Leave it to prove for an hour.
  4. Cut large oval pieces and leave these to prove for a further 30 minutes on a board dusted with flour.
  5. Shape the “Kiechla“: the dough is pulled by turning it from the centre outwards forming a strong outer edge with a very thin centre. 
  6. The "Kiechla" are then deep fried and coated with sugar while they are still hot – delicious!

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Bavarian doughnuts - Auszogne © Staatsministerium für Ernährung, Landwirtschaft und Forsten