Tiroler Kiachl mit Preiselbeerkompott (Tyrolean fried yeast discs with lingonberry compote)

Method

1. Whisk the flour, yeast, sugar and salt together. Add the warm milk and egg, mix to a soft dough, then knead by hand for 8 minutes, until smooth and elastic.
2. Cover and prove in a warm place for 60 minutes, until roughly doubled.
3. Meanwhile, combine the lingonberries, sugar and water in a small pan. Simmer 10 minutes, until softened and slightly thickened. Set aside to cool.
4. Divide the dough into 8 pieces. Stretch or roll each into a thin, uneven disc, about 12 cm across, thinner in the centre than at the edges; the traditional shape is rustic, not perfectly round.
5. Heat the oil in a deep pot to 175 to 180°C. Fry the discs one or two at a time, about 2 minutes per side, until puffed and deep golden brown. Drain on kitchen paper.
6. Dust with icing sugar, if using, and serve warm with the lingonberry compote.

Notes

• Check the oil temperature with a thermometer rather than guessing. Too cool, the dough absorbs oil and turns heavy and greasy instead of puffing; too hot, the outside burns before the inside cooks through.
• Stretch the dough unevenly on purpose, thin in the centre. This traditional shape is what lets the centre puff dramatically while the thicker edge holds its structure.
• Fry only one or two discs at a time. Crowding the pot drops the oil temperature too far, and the discs sit in cooling oil rather than frying properly.
• They are best eaten hot, straight from the fryer; they lose their puffed texture and turn tough within an hour or two.

Ingredient substitutions

• Lingonberries can be cranberries, cooked the same way, if lingonberries are unavailable.
• A savoury version, topped with sauerkraut instead of compote, is a traditional alternative if you would rather serve them as a main course.
• Milk can be replaced with the same amount of water for a slightly leaner dough if needed.