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[[File:Gutshof Menterschwaige 014.jpg|600px]]
An Auszogne is usually made of pure yeast dough. After mixing all ingredients, the dough is formed into a ball and thereafter shaped so that it is very thin in the middle whilst the edges remain thick. It is believed, that some people bend the dough over their knee to achieve the right shape. That is where the name Knieküchle (literally knee cake) derives from. Thereafter they are fried in hot ghee butter oil and sprinkled with powdered sugar.
In the past Auszogne were prepared mostly during the harvest season and on holidays, such as Kirchweih (parish fair) and Dult.
* 2 eggs
* the grated peal of 1 untreated lemon
* ghee butter oil for deep-frying
* powdered sugar and cinnamon for covering
Heat up the ghee.
Take a ball in both hands, press the middle and stretch it to a size of about 10cm. The middle should be very thin, so that one can see through. The edge should be about 2cm thick. Carefully slight the dough into the hot ghee butter oil and pour some of the hot ghee oil with a spoon over it. That is important so that the dough blows up and the middle creates a bubble. Turn the dough and take the ready Auszogne out when it is golden brown. Place it on a kitchen paper to let the oil drip-off. Thereafter sprinkle some powdered sugar and cinnamon over the Auszogne whilst still warm.
[[de:Auszogne]]