Roll Kuchen
This is our favourite roll kuchen recipe from the Mennonite Treasury Cookbook (1962) . We have used this recipe so often, the page has completely pulled out of the cookbook binding.
Alayna is the one who most often makes the dough. Letting it rest for an hour or more before rolling it out creates the best results. She usually enlists the help of one of her siblings to do the rolling, cutting and twisting the roll kuchen. Curt is the expert deep fryer and he loves doing that outside on the deck using his Big Kahuna propane burner. Whipping cream, 35% cream is our first choice but substituting some sour cream works too. This is a small recipe and we often make a 3-5 recipe batch then serve it with cold Texas watermelon!
1 cup heavy cream (sour cream substitute if necessary)
2 eggs
2 cups flour
1/2 tsp baking powder
1 tsp salt
Sift together dry ingredients into a mixing bowl. Create a well in the dry ingredients for the eggs and cream. Mix together until the dough forms a ball. Add a little more flour if the dough is too soft. Let the dough rest for an hour or more before rolling out the dough on a floured surface to less than 1/4 inch. Cut dough into strips approximately 1.5 inches by 3-4 inches. Cut a 1 inch slit in the centre vertically and flip the top half through the slit to create the twist. Deep fry in hot oil or lard until golden brown.
Alayna is the one who most often makes the dough. Letting it rest for an hour or more before rolling it out creates the best results. She usually enlists the help of one of her siblings to do the rolling, cutting and twisting the roll kuchen. Curt is the expert deep fryer and he loves doing that outside on the deck using his Big Kahuna propane burner. Whipping cream, 35% cream is our first choice but substituting some sour cream works too. This is a small recipe and we often make a 3-5 recipe batch then serve it with cold Texas watermelon!
1 cup heavy cream (sour cream substitute if necessary)
2 eggs
2 cups flour
1/2 tsp baking powder
1 tsp salt
Sift together dry ingredients into a mixing bowl. Create a well in the dry ingredients for the eggs and cream. Mix together until the dough forms a ball. Add a little more flour if the dough is too soft. Let the dough rest for an hour or more before rolling out the dough on a floured surface to less than 1/4 inch. Cut dough into strips approximately 1.5 inches by 3-4 inches. Cut a 1 inch slit in the centre vertically and flip the top half through the slit to create the twist. Deep fry in hot oil or lard until golden brown.