The bonfire includes Funka-Küachli, after all, the day is not called Küachli-Sonntig for nothing.
Live large one more time and then Lent begins. On the first Sunday, and sometimes also Saturday, after Ash Wednesday, the Funken (bonfires) are traditionally burnt. The first evidence of this comes from the year 1090. Despite a number secular and religious bans, this old fire custom has endured primarily in the Swabian-Allemannic region and, of course in Vorarlberg. There are about 22 bonfires in the Montafon alone - more than anywhere else.
On Shrove Tuesday, the bonfire branches are struck and the building of the wooden tower begins the day before the event with a great deal of craftsperson style. The individual bonfire guilds developed very different means of construction: square, octagonal, 12-cornered or even star-shaped towers, everything is possible. The largest ones are up to 30 metres in height. At the top is the Funkentanne (bonfire tree) with the Funkenhexe (bonfire witch). As night falls, the bonfires are festively lit. Once the flames reach the life-size witch rag doll, the shooting powder in its stomach explodes. If this does not happen, it is a bad omen. The witch is then ceremonially “buried” on the following Sunday.
Ingredients for eight persons
- 1,000 g wheat flour, type 700
- 80 g sugar
- 2 tablespoons of vanilla sugar
- 80 g butter
- 4 egg yolks
- 50 g yeast
- 0.5 l milk
- 1 pinch of salt
- 4 cl rum
- The juice and peels of one lemon
- Stir the yeast in with a spoonful of sugar, two spoonfuls of flour and three spoonfuls of milk until it is smooth. Leave the Dampfl covered in a warm place.
- Create dough using the pre-heated Dampfl and the other ingredients. Leave the dough covered, beat it and let it stand again.
- Shape the dough into about 90 large, round balls and let it stand again, covered in a cloth.
- Pull the dough pieces out from the middle so that there is a thicker bulge at the edges.
- Place them in fat heated to 180 degrees and bake both side.
- Let the Funka-Küachli drip off and then dust the middle with cinnamon and sugar.