Fasnetsküchle

Fasnetsküchle, also known as Fasnachtsküchle or Fastnachtskiechle, is a traditional fried pastry enjoyed in parts of Southern Germany, particularly in Swabia and Bavaria, during the Carnival season, known as Fasnet or Fasching. The name translates to "Carnival little cake." These pastries are typically made from a simple dough, often yeasted, that is rolled out thinly and cut into diamond or rectangular shapes. A slit is usually made in the center of each piece, allowing it to be pulled through and twisted into a distinctive bow-like or knot form during frying.

The dough is deep-fried in hot oil or lard until golden brown and puffed. Once fried, Fasnetsküchle are traditionally dusted with powdered sugar. Some variations may include a touch of cinnamon or lemon zest in the dough for added flavor. The texture is usually light and airy with a slightly crispy exterior. They are a popular sweet treat enjoyed at home, at local bakeries, and at Carnival celebrations and gatherings. The preparation and consumption of Fasnetsküchle are a significant part of the cultural festivities associated with this pre-Lenten period, symbolizing indulgence and merriment before the fasting of Lent begins.