Schuxen

Schuxen is a distinctive fried dough pastry originating from Upper Bavaria. Unlike the sweeter Krapfen, Schuxen is crafted with rye flour and yeast, giving it a unique flavor and texture. The name possibly derives from its oval shape, reminiscent of a shoe sole, although this etymology remains debated due to regional dialect variations.

The term "Schuxen" was recorded by Johann Andreas Schmeller, a renowned Bavarian linguist. Traditionally, Schuxen was consumed as a side dish, often paired with sauerkraut and either blood or liver sausage, particularly during difficult periods when food was scarce.

In the region around Landshut, Schuxen is customarily eaten from April 24th until the Kermesse festival on the third Sunday in October. Conversely, in the Alpine and Chiemgau areas, they are reserved as a special treat for Twelfth Day.

Today, Schuxen is not as prevalent as it once was, with only a few bakers continuing the tradition. Despite their rarity, Schuxen are acknowledged for their nutritional value, akin to many other fried dough delicacies.