Tummy Thursday: Omas Faasekiechelcher

That translates into grandma’s little carnival cakes. It’s that time of the year, and while I have tired of the whole carnival culture (alcohol and sexual assault), I still love Faasekiechelcher. pastries fried in oil are a traditional treat at carnival and they come in many varieties all over Germany. The best known is the “Berliner”, which is very similar to our recipe, now available all year round (you never hear people complain about that, but heavens forbid you publicly enjoy a Lebkuchen in September).

Since I now have a deep fryer and carnival break (you may have noticed the increased amounts of posting), I decided to make grandma’s faasekiechelcher myself, and I’m willing to share, at least the recipe. You need:

1kg flour

120g sugar

150g butter

8g salt

450ml milk

75g yeast

The secret here is that the yeast dough needs a lot of rest. I first gave the starter 15 min, then kneaded the dough, let it rest for an hour, knead it again and the let it rise for three more hours. The yeast’s got to be very happy.

Commerical bakeries and many people will fry their Berliner and then fill them with jam a pipe bag. Grandma had a different secret. You roll out half of the dough, about 0.5cm thick and mark your circles with a glass.

I used Nutella in some of them.

Then you roll out the second half, same size as the first and place it on top. You push the dough down between the little heaps of filling and then you take your glass and cut through both layers. Since the dough is very soft it now sticks together. Let them rest again for about 30 minutes. Since this was my first try I wasn’t sure on the amount of filling and erred on the “too little” side.

Fry in hot oil (about 170-180°C). I learned that you need to turn them over after about 1 minute or there will be large air bubbles on the top side and you won’t be able to turn them around anymore.

This recipe yields two big bowls fuul of delicious Faasekiechelcher, but this is all that was left today:

You need to roll them in cinnamon and sugar.



  1. Ice Swimmer says

    I think these would be classified as munkki (literally monk) in Finland (just like Berliners are), more precisely hillomunkki (munkki with jam filling, hillo = jam, also slang word for money).

    They look delicious indeed.

  2. rq says

    I like this recipe because it seems simple enough. I have questions, though -- the butter: melted? cold? chopped into pieces? Yest: dry? wet? how do you prepare it or do you warm it up and put it directly into the dough? I have some free days coming up and I feel ready to try something new like this.

  3. says

    Rq, the yeast is fresh, the butter is warm. I mixed the yeast with a spoonful of sugar and 100ml warm milk to get it started. Everything should be room temperature.

  4. Ice Swimmer says

    Here the conventional wisdom for both pulla and munkki dough* is that you should add the soft butter after you have added most of the flour and that’s supposed to make the dough rise better.

    * = The ingredients and their amounts in Giliell’s recipe are similar to pulla dough, the only thing missing are cardamom and an egg for glazing the pulla before baking. I’ve never made pulla, however.

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