Schuxen
Encyclopedia
Schuxen is a elongate fried dough pastry made from rye flour and yeast that is popular in Upper Bavaria
. It is similar to Krapfen with the difference that it isn't sweet.
The name possibly derieves from it's elongate oval shape that resembles a shoe sole (the German word is "Schuh") but this theory is questions as the local dialect deform diphthong
s in another way.
However the name for the pastry appears already in the books of Johann Andreas Schmeller
, a Bavarian linguist.
In poor times the pastry served as a side dish for sauerkraut
and blood
or liver sausage.
In the are around Landshut
the Schuxen are eaten from the 24th April until Kermesse, the third sunday in October. In the foothills of the Alps and in the Chiemgau
they are eaten on Twelfth Day
Nowadays they are very rare and only few bakers produce them.
As most fried dough dished they are very high in nutritional value.
Upper Bavaria
Upper Bavaria is one of the seven administrative regions of Bavaria, Germany.- Geography :Upper Bavaria is located in the southern portion of Bavaria, and is centered around the city of Munich. It is subdivided into four regions : Ingolstadt, Munich, Bayerisches Oberland , and Südostoberbayern...
. It is similar to Krapfen with the difference that it isn't sweet.
The name possibly derieves from it's elongate oval shape that resembles a shoe sole (the German word is "Schuh") but this theory is questions as the local dialect deform diphthong
Diphthong
A diphthong , also known as a gliding vowel, refers to two adjacent vowel sounds occurring within the same syllable. Technically, a diphthong is a vowel with two different targets: That is, the tongue moves during the pronunciation of the vowel...
s in another way.
However the name for the pastry appears already in the books of Johann Andreas Schmeller
Johann Andreas Schmeller
Johann Andreas Schmeller was a German philologist who initially studied the Bavarian dialect. From 1828 until his death he taught in the University of Munich. He died in 1852.-Biography:...
, a Bavarian linguist.
In poor times the pastry served as a side dish for sauerkraut
Sauerkraut
Sauerkraut , directly translated from German: "sour cabbage", is finely shredded cabbage that has been fermented by various lactic acid bacteria, including Leuconostoc, Lactobacillus, and Pediococcus. It has a long shelf-life and a distinctive sour flavor, both of which result from the lactic acid...
and blood
Blood sausage
Black pudding, blood pudding or blood sausage is a type of sausage made by cooking blood or dried blood with a filler until it is thick enough to congeal when cooled. The dish exists in various cultures from Asia to Europe...
or liver sausage.
In the are around Landshut
Landshut
Landshut is a city in Bavaria in the south-east of Germany, belonging to both Eastern and Southern Bavaria. Situated on the banks of the River Isar, Landshut is the capital of Lower Bavaria, one of the seven administrative regions of the Free State of Bavaria. It is also the seat of the...
the Schuxen are eaten from the 24th April until Kermesse, the third sunday in October. In the foothills of the Alps and in the Chiemgau
Chiemgau
Chiemgau is the common name of a geographic area in Upper Bavaria. It refers to the foothills of the Alps between the rivers Inn and Traun, with lake Chiemsee at its center. The political districts that contain the Chiemgau are Rosenheim and Traunstein...
they are eaten on Twelfth Day
Twelfth Day
Twelfth Day is the twelfth and last day of the traditional Twelve Days of Christmas which follow Christmas Day. In western Christianity it falls on 6 January, which is also the feast of the Epiphany....
Nowadays they are very rare and only few bakers produce them.
As most fried dough dished they are very high in nutritional value.