Grebel Recipes

GREBBEL (FRIED DOUGH)

Steps:

• Sift dry ingredients together.
• Combine butter, sour cream and eggs; blend together well. Add dry ingredients and mix together. (Makes a soft dough.)
• Let dough rest at room temperature for 1 hour - it will rise.
• Knead down and roll out on lightly floured board to about 1/8" thick.
• Cut into desired shape (3" X 5" strips) and cut center slits (2).
• Push dough through slits (this creates a twist) and drop into 350 degree hot oil.
• Watch closely and turn over and fry to lightly browned.
• Drain on paper towels, shake on powdered sugar and enjoy!

BIEROCKS (GERMAN MEAT TURNOVERS)

Steps:

• Saute beef, onion and garlic, salt and lemon pepper in a large skillet over medium high heat, until beef is browned. Add cabbage, Worcestershire sauce and caraway seeds. Cook until cabbage is limp; drain liquid from mixture.
• Preheat oven to 350 degrees F (175 degrees C).
• On a lightly floured board, roll each loaf of dough into a 12 inch circle. Cut each circle into 6 wedges. Spoon cabbage/beef filling onto center of each dough piece, dividing equally. Pull three points of each wedge up to the center and pinch to seal. Place bierocks on a lightly greased cookie sheet. If desired, brush dough with melted butter or egg wash (1 egg white with 2 tablespoons water).
• Bake in preheated oven for 30 minutes, or until golden brown. Serve hot, or wrap and freeze for heating later.

GREBBEL

Steps:

• Beat egg yolks with sugar until lemon colored.
• Beat whites in bowl.
• Whip cream slightly.
• Combine yolks, whites, and cream.
• Sift flour with baking powder (and soda if used).
• Mixed flour with creamed mixture.
• Put dough on floured board and work in 1/2 cup flour.
• Set aside in a covered bowl for 2 hours.
• Roll dough to 1/4 inch thick.
• Cut into strips about 3" x 5" and cut 2 slits in each strip.
• Pull dough through slits.
• Heat cooking oil, and fry on both sides until brown.
• Remove and drain on paper towels.
• Sprinkle with sugar or powder sugar.

GERMAN-RUSSIAN-DAKOTA KNEFLA

Steps:

• Whisk the flour, baking powder, salt, and pepper together in a bowl. Whisk together the egg and milk in a separate bowl; stir in the flour mixture until a smooth dough is formed.
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, cut the dough into bite sized pieces with scissors into the boiling water. Boil for 20 minutes; drain well.
• Heat the oil in a large skillet over medium-low heat; add the knefla and potatoes. Stirring occasionally, cook until the potatoes are tender and the knefla are golden brown, about 20 minutes.

GREBBLE RECIPE

Steps:

• Heat oil in a heavy saucepan. Make dough usuing eggs, first icing sugar, whipping cream, baking powder, salt and flour. Roll thin and cut into strips 2 inches wide and 8 inches long; cut a 2 inch slit down the center and fold one end through. Drop pieces into oil and cook on both sides until light golden brown; remove from oil and lay on layered paper towels; sprinkle with icing sugar on both sides (poke holes into the top of a jar with a metal lid).

GREBEL (KAREN) RECIPE

Steps:

• Put potatoes, salt, yeast, eggs in food process and blend for 15 seconds. Add one cup flour. Mix. Heat oil, water, and milk to 110 to 115°. Add to processor slowly. It may get too full. (I used my blender. You can mix it by hand in a big bowl. Keeping flour on the fingers will help to keep the dough from sticking to them and any surface you are working on.) Turn out on board or bowl to finish blending. Add flour to make soft dough. After well blended turn out on floured surface and knead. Let rise until double. Divide dough and roll to 1/4 to 1/2 inch thick. Cut using use a donut cutter. Let rise. Deep fat fry. Donuts will rise when they hit the hot grease.