Apfelküchle

Did You Know?

• The exact date when Apfelküchle was first made is not completely certain.
• Apfelküchle has recently spread beyond Germany's borders and become very popular.

Season

Apples do not keep well through colder months, so making Apfelküchle uses spare apples from summer and early autumn harvests. Slightly damaged or surplus apples that might otherwise go to waste are suitable. In Baden-Württemberg, Apfelküchle is traditionally eaten on Fat Thursday, the Thursday before Rose Monday, and is a required dish during Carnival. It also appears at every religious holiday in southern Germany.

Preparation

Recipes for Apfelküchle vary mainly in minor ingredients chosen by personal taste, but all use apples and a dough of eggs, flour, sugar, salt, and milk. Extras such as beer, fruit brandy, or cinnamon may be added. Since the late 18th century, sauces have become common in Baden-Württemberg, and Apfelküchle is often served warm with cinnamon and sugar or dusted with powdered sugar. A popular refinement is serving it cold with vanilla sauce, or with vanilla ice cream, especially for children. Cooks may flambé it with Grand Marnier or rum and add vanilla ice cream. Another sauce is Chaudeausauce, made from wine, vinegar, lemon juice, egg yolks, and sugar, traditionally with white wine or champagne and sometimes cognac or sherry; it can be served hot or cold.