Schenkeli

01 / ABOUT THE DISH

About the dish

Schenkele is a small sweet fritter from Switzerland and the Alsace region of France, made from enriched dough, shaped into short batons, and deep-fried until golden. It has a long documented presence in central Europe, with records showing it was present in Basel in 1629, where a recipe similar to the modern one appeared in Süsse Basel. In the 17th century, it was served at guild gatherings in the city, suggesting it was initially a delicacy reserved for wealthier social circles. Written evidence shows that similar fritters existed in French-speaking Switzerland as early as the 15th century. At the same time, specific recipes for Alsatian cuisses de dames — a related form — appeared in the late 18th century. By the 19th century, schenkele were common in Swiss German cookbooks, while recipes from the French-speaking side were rarer but still present, sometimes including ground almonds. During the 20th century, they became widespread across Switzerland and were associated with festive occasions such as Christmas, New Year, Carnival, weddings, and baptisms. Their popularity declined from the 1960s onward due to changing eating habits. However, they remain part of Carnival celebrations today and are still produced both at home and on a commercial scale. The preparation varies slightly between the two regions but follows a similar structure. In Switzerland, the dough is prepared with sugar, baking powder, eggs, salt, and either cream or milk, lightly scented with lemon zest. The dough is rolled into short batons, six to ten centimetres long, then fried in vegetable oil until golden and crisp before being dusted with sugar or a mixture of sugar and cinnamon. The French version enriches the dough with ground almonds and kirsch, often adding candied citrus peel for extra aroma, and is shaped and fried in the same way, then finished with a light coating of sugar. Variations include using vanilla or anise for flavouring, replacing kirsch with milk, or baking the dough for a lighter result. Schenkele are prepared and enjoyed during the Carnival season, appearing in homes, bakeries, and markets, and often served with coffee, tea, or hot chocolate. They also pair well with sweet white wines, fruit liqueurs, or a small glass of kirsch, and are frequently included on dessert platters or served alongside other small pastries during festive winter gatherings.