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- Schuxen abstract "Schuxen (also Schuchsen or Schuxn) is an 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 derives from its elongated oval shape that resembles a shoe sole (the German word is "Schuh") but this theory is questionable, as the local dialect deforms diphthongs in another way.This name for the pastry appears 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 area around Landshut, 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 DayNowadays they are rare, and few bakers produce them.[citation needed]Like most fried dough dishes, they are high in nutritional value.".
- Schuxen alias "Schuchsen, Schuxn".
- Schuxen origin Bavaria.
- Schuxen origin Germany.
- Schuxen thumbnail Schuxen.jpg?width=300.
- Schuxen wikiPageID "33040684".
- Schuxen wikiPageRevisionID "591210162".
- Schuxen alternateName "Schuchsen, Schuxn".
- Schuxen country Germany.
- Schuxen hasPhotoCollection Schuxen.
- Schuxen mainIngredient "Rye flour, yeast".
- Schuxen name "Schuxen".
- Schuxen region Bavaria.
- Schuxen type Pastry.
- Schuxen subject Category:Bavarian_cuisine.
- Schuxen subject Category:Pastries.
- Schuxen type Food.
- Schuxen type FunctionalSubstance.
- Schuxen comment "Schuxen (also Schuchsen or Schuxn) is an elongate fried dough pastry made from rye flour and yeast that is popular in Upper Bavaria.".
- Schuxen label "Schuxen".
- Schuxen label "Schuxen".
- Schuxen sameAs Schuxen.
- Schuxen sameAs m.0h55lz9.
- Schuxen sameAs Q2252452.
- Schuxen sameAs Q2252452.
- Schuxen wasDerivedFrom Schuxen?oldid=591210162.
- Schuxen depiction Schuxen.jpg.
- Schuxen isPrimaryTopicOf Schuxen.
- Schuxen name "Schuxen".