Friday, October 28, 2011

Rollkuchen (Mennonite fried dough)

Here's a traditional Mennonite recipe that, once again, has its origins in the farmlands of Manitoba. It's essentially a fried dough, but what a tasty fried dough it is. Rollkuchen is usually paired with watermelon (arboos) to serve during the dog-days of summer. Very tasty when sprinkled with powdered sugar, too! Many good summer memories of my mom making this dish. Note: a good rollkuchen absorbs very little fat, as you drain it on paper towel after frying.



·                                 3 eggs
·                                 1 1/2 cups all-purpose flour
·                                 1 teaspoon salt
·                                 2 cups canola oil for frying


1.      Place eggs in a large mixing bowl, and beat until frothy. Gradually beat in the flour and salt to make a soft dough. Roll out the dough to be fairly thin, about 1/8 inch, and cut into 2 inch by 5 inch strips. Cut a slit down the center of each strip, and twist so one end slides through the slit and makes a loop.
2.      Heat 1 1/2 inches of oil in a deep skillet (or use a deep-fat fryer) over medium-high heat, 375 degrees F (190 degrees C).
3.  Cook dough in small batches in preheated oil until light golden brown. Drain on paper towels. 

Serve warm or at room temperature. Store in zipped freezer bags once thoroughly cool. May be frozen and reheated.

1 comment:

  1. I am a Mennonite from Altona, Manitoba and now live in Orillia, Ontario ... just wondering if these Rollkuchen are soft or crunch?