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Kiek-al-lee

by Karen Goebelbecker
(Riverside, CA)


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I am looking for a recipe for a square yeast doughnut with raisins that my mother always made the evening of Shrove Tuesday. (The day before Ash Wednesday).

The doughnut is fried in the fryer and then put in a bag of sugar to coat it.

That was the only day they were made. I would love to bring this tradition back into my family.

My family comes from a town near Karlsruhe, Germany. If that helps any.

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Hi Karen,

This doesn't sound at all familiar with me. I've tried all sorts of pronunciation for the Kiek-al-kee but it could be in one of the many dialects that are throughout Germany.

Even though your family comes from the area around Karlsruhe, it's possible that ancestors long ago came from one of the other countries surrounding Germany and this recipe came with them.

It does sound delicious though! I love recipes that are tied to holidays and just kept for those occasions.

I hope someone recognizes this and is able to help you.

Blessings,
Gerhild

Comments for Kiek-al-lee

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Feb 28, 2017
 same tradition!
by: Anonymous

My german mother told the story of she and her sisters running around "german town" in Louisville, KY knocking on doors much like trick-or-treating and saying fastnach kiekalees....
the "donuts" would be dusted with powdered sugar and might contain many different
fillings.... whatever they were trying to get rid of before the "fast" of lent began....
I will be trying one of the recipes in this thread, finally, after years of searching! Thanks!
Jun 16, 2015
 Kuechle or Krapfen or Berliner
by: Anonymous

This is a traditional carnival food similar to yeast donuts. Your grandma may have added raisins to the dough.

However , there is also another dish called 'buchteln' or 'Rohrnudeln' which is also made with a yeasty donut batter, raisins are always included.

Prepare a casserole pan by greasing it generously, melt 1 stick of butter, pinch off dough yeast roll sized balls, roll in melted butter, set in casserole next to each other, heat oven to 400 degrees, while oven heats up, let rolls rise, place casserole into hot oven, pour cup of hot milk over the rolls, close oven door, reduce heat to 300 degrees and let bake for about 30- 40 min.

Serve warm with vanilla sauce (Bavarian Cream)
Feb 16, 2015
 Küchle?
by: Anonymous

Do you mean Küchle, like a Fasnacht Berliner or Donut?
Jan 12, 2015
 Try this site for your recipe
by: Anonymous

http://www.kochbar.de/rezept/284391/Kiachla-eine-Oberpfaelzische-Spezalitaet.html
Oct 28, 2014
 German doughnut recipe
by: Wendy

German Kreppel

  • 4-1/2 c flour
  • 1pkg yeast
  • 1 stick butter
  • 2T sugar
  • 1/2 t salt
  • 1/4 t vanilla
  • 2 eggs
  • 3/4 c milk

Instructions:

  • Combine flour, sugar and yeast in mixer.
  • In saucepan melt butter. Whisk in milk, salt, vanilla and eggs. When cooled to lukewarm add to mixer.
  • Mix on low until combined then turn speed to medium high and beat for 5 minutes.
  • Cover with towel and let rise for 30 minutes, should double in size.
  • On a floured surface knead briefly.
  • Roll out to 3/4 inch thick. Cut with juice glass dipped in flour and place on parchment paper. Cover again with towel and let rise 30 min.
  • Cook in 2 inches of vegetable oil. Test scrap of dough in oil, if sizzles oil is hot enough. Fry both sides about 1 minute until golden. Remove with slotted spoon and place on paper towels.
  • Roll in sugar to coat.
Oct 28, 2014
 Kiek-al-lee
by: Anonymous

My Oma made these too, looking for a recipe.
Oct 28, 2014
 kiek-al-lee
by: Anonymous

ich glaube wir haben kichala gesagt, vielleicht musst du auch nach pfannenkuchen rezept suchen.ich stamme von hof saale

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