The Ausgezogne is a south german deep fried cake which is similar to a doughnut but instead of a hole there is a very thin dough layer in the middle. Sometime this cake is called Knieküchlein (literally knee cake), too as the thin dough layer can be archived by stretching the dough over the knee. But it can be stretched by hand, too, and is very similar to forming pizza dough.
To get a good stretchable dough it is important to develop the gluten network fully. To support the gluten development a pâte fermentée is added to the rather soft dough. This makes it easy to form the Ausgezogne dircetly before frying. The thin part gets crisp while the outer rim is soft and fluffy. And this contrast is typical for the little cake and makes it so delicious!
Sometimes it is just time to use leftovers. Like last friday, when I looked around in the kitchen: there was some leftover fine rye meal from the blackbread, a small bowl with mashed potatoes and in the fridge I found a lonely egg yolk. And so I combined everything and kneaded a dough for the next day. As I prefer freshly baked rolls for breakfast, the dough rose overnight in the fridge.
The grandmother of my dearest complained that today you can not get real blackbread anymore. The “modern” one is to moist in her opinion. When I asked how a “real” blackbread should be, she answered: “Just like it once had been”. My argument that I do not know how the bread looked like ninety years back in the past just gained me a critical gaze. But at the end I could get some informations about her childhoods blackbread from her: moist, but not so moist we today, dark and baked with rather fine cracked rye. And my ambitions was aroused to recreate this bread for her.
A small part of a comment caught my attention: the word “Pottweck”. I asked for a description and got a very detailed explanation from Jürgen. 
Sometimes, we have some crazy ideas! And when a friend and I tested different Macaron recipes