Alm Festival Snack · Fried Dough Rounds
Kiachln
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It's served two totally different ways depending on your mood — piled with tangy sauerkraut for a savory snack, or spread with sweet cranberry preserve for dessert, often at the same stand.
A simple yeasted dough is stretched thin and deep-fried into a puffed, golden disc with a thinner, crisper center. Mountain-hut stands and village festivals in Tyrol serve it hot, topped either with sauerkraut or with Preiselbeeren (lingonberry jam).
Why it's made this way: The dish grew out of Alpine farmhouse baking, where deep-frying dough over an open fire was simpler than running a full oven at a remote mountain hut.
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Part of World of Street Food — 690 dishes from 118 countries.
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