“Why we need Auszogne ​​today (and not salad challenges)”

"I actually thought I'd be writing about my new favorite kale smoothie here on January 11th. But honestly: it's gray outside, and my body isn't craving liquid vegetables, but something real, warm, and handmade."

That's why today we have a recipe for Auszogne ​​(also called Knieküchle or Bauernkrapfen). They are the ultimate comfort food – and an honest admission that balance is more important than strict prohibitions.”

The recipe: Classic Auszogne

Ingredients for approximately 10 pieces:

• 500 g flour (type 405 or 550)

• 250 ml lukewarm milk

• 1 cube of fresh yeast

• 60 g sugar

• 80 g soft butter

• 2 egg yolks

• 1 pinch of salt & some lemon zest

• clarified butter for frying

• Icing sugar for dusting

Preparation:

1. The yeast dough: Knead flour, yeast, milk, sugar, butter, egg yolks, and salt into a smooth dough. Let it rise in a warm place for about 45–60 minutes, until it has doubled in volume.

2. Portioning: Divide the dough into balls weighing approximately 80 g each and let them rest for another 15 minutes.

3. The "unwinding": Now it gets exciting! Carefully flatten each ball from the center outwards, so that the edge remains thick and the center becomes almost transparently thin (but doesn't tear!).

4. Frying: Fry in hot clarified butter (approx. 170°C) until golden brown. Spoon the hot fat over the thin middle section to keep it light in color and cause it to bubble.

5. Finish: Drain and sprinkle with plenty of powdered sugar while still warm.

And let's be honest, stretching out dough has something meditative and calming about it. It's the perfect contrast to the stressful and hectic workday.