Schenkele

Schenkele
Type	Fritter
Place of origin	Switzerland, Alsace
Associated cuisine	Swiss cuisine, Alsatian cuisine
Main ingredients	Flour, sugar, butter eggs, ground nuts
Ingredients generally used	Candied peel, kirsch
	Media: Schenkele;

A Schenkele, or Schenkela (in Alsace), Schänkeli, Schenkeli, Schenggeli, Schänggeli (in Switzerland) is a small cylindrical sweet fritter eaten around Christmas and Fasnacht in Alsace and German-speaking Switzerland.

They are also known as pieds de chèvre ("goat's feet") in the Canton of Jura (due to the small incision made at one end of the dough making them resemble cloven hoofs.^[1] Other names include cuisses de dames ("women's thighs") in France.^[1]

A reference to Schenkele can be found as early as 1787 by Kaspar von Stieler as "im Elsass schenkele zur bezeichnung kleiner, länglicher brödchen" ("in Alsace schenkele to mean small, elongated bread rolls").^[2]

Preparation

Schenkele are made from a dough of flour, sugar, butter, eggs, ground almonds or walnuts additionally flavored using candied orange or lemon peel and Kirsch. The dough is formed into finger-sized cylinders, deep-fried and dusted with sugar.^[3] They are shelf-stable and their flavor intensifies with storage.^[4]

References

^ ^a ^b Schenkeli in the online Culinary Heritage of Switzerland database.
^ Grimm, Jacob (1984). Deutsches Wörterbuch. Wilhelm Grimm, Moriz Heyne, Rudolf Hildebrand, Matthias Lexer, F. L. K. Weigand. München: Deutscher Taschenbuch Verlag. ISBN 3-423-05945-1. OCLC 11419533.
^ Hamlyn (2018). Larousse gastronomique. London. ISBN 978-0-600-63587-1. OCLC 1053862351.{{cite book}}: CS1 maint: location missing publisher (link)
^ Sheraton, Mimi (2014). 1,000 foods to eat before you die : a food lover's life list. Kelly Alexander. New York. ISBN 978-0-7611-8554-3. OCLC 868648835.{{cite book}}: CS1 maint: location missing publisher (link)

[:0-1] Schenkeli in the online Culinary Heritage of Switzerland database.

[2] Grimm, Jacob (1984). Deutsches Wörterbuch. Wilhelm Grimm, Moriz Heyne, Rudolf Hildebrand, Matthias Lexer, F. L. K. Weigand. München: Deutscher Taschenbuch Verlag. ISBN 3-423-05945-1. OCLC 11419533.

[:2-3] Hamlyn (2018). Larousse gastronomique. London. ISBN 978-0-600-63587-1. OCLC 1053862351.{{cite book}}: CS1 maint: location missing publisher (link)

[:1-4] Sheraton, Mimi (2014). 1,000 foods to eat before you die : a food lover's life list. Kelly Alexander. New York. ISBN 978-0-7611-8554-3. OCLC 868648835.{{cite book}}: CS1 maint: location missing publisher (link)

[1]

[2]

[3]

[4]

Preparation

See also

References