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|Alternative names||Schuchsen, Schuxn|
|Place of origin||Germany|
|Region or state||Bavaria|
|Main ingredients||Rye flour, yeast|
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.
Nowadays they are rare, and few bakers produce them.
Like most fried dough dishes, they are high in nutritional value.