Recipes

Chiächlini

Name: Chiächlini
Prep time: 30 min
Cook time: 1 min
Total time: 4 h 31 min
Yield: 8
Ingredients: 4 kg white flour; 250 g butter, melted gently; 1 kg sugar; 25 g vanilla sugar; 45 g baking powder; 16 eggs; 5 dl cream; 3 dl milk; 3 dl bergamot liqueur; 10 ml candied lemon peel; 1 pinch salt; 1 kg coconut oil or 2 l sunflower oil for frying; icing sugar

Chiächlini, Carneval speciality, Lötschental, Valais, Switzerland

Category
Dessert
Difficulty
Intermediate
Nutritional value / pers.
787 kcal
Total time
271 min
Preparation time
30 min
Cooking time
1 min
Resting time
240 min

Preparation

Makes about 50 pastries.

Put eggs, sugar and vanilla sugar, candied lemon peel and salt in a bowl.
Beat mixture slowly for five minutes, mix in melted butter and bergamot liqueur, and pour in cream and milk slowly.
Mix in flour and baking powder, ideally sieved. Knead dough well.
Set aside for at least four hours.
Roll out to a thickness of 5 mm and cut into rough rectangles of 5 by 10 cm. Make two or three cuts in the middle of each one with a knife.
Heat oil in a frying pan to 190 degrees and deep-fry rectangles for 10 to 15 seconds on each side until golden brown.
Place on sheets of kitchen roll to drain and cool.
Dust with icing sugar.

Recipe by: Laurent Hubert, Hotel Nest- und Bietschhorn, Blatten im Lötschental