Roll Kuchen

There are many recipes for this Mennonite Cruller, otherwise known as "Rollkuchen" - or rolled cookies. As so many others, it's real farm food with eggs, flour, butter and milk as the main ingredients. As always, it's better when you add just a bit of sugar to it, and of course, most farm families would use either sweet milk or cream to prepare the treats. This recipe seems like a nice compromise:

Roll Kuchen to be served with Arboose (watermelon) 

Roll Kuchen

• 1 tsp salt
• 3 c flour
• 2 tbsp white sugar
• 3 eggs
• 1/2 milk warmed with 1/4 c butter to melt

Form quite a stiff dough and roll out as thinly as possible, cutting slits in the middle and pulling one end of the rectangle through the slit. This forms the traditional Roll Kuchen shape. Fry in deep hot fat until golden. Serve with preserves or (in summer) watermelon.

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.

Rollkuchen

Ingredients

·                                 3 eggs

·                                 1 1/2 cups all-purpose flour

·                                 1 teaspoon salt

·                                 2 cups canola oil for frying

Directions

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.