Roll Kuchen Recipes

ROLLKUCHEN (MENNONITE FRITTERS)

Steps:

• 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.
• 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).
• Cook dough in small batches in preheated oil until golden brown. Drain on paper towels. Serve warm or at room temperature.

PEACH KUCHEN

Steps:

• In a small bowl, combine flour, confectioners' sugar and salt. Cut in butter to form a dough. Pat lightly into an ungreased 11x7-in. baking pan. , Arrange peaches over the crust; set aside. In another bowl, beat eggs. Whisk in the sugar, salt, flour and sour cream until mixture is smooth. Pour over the peaches. , Bake at 450° for 10 minutes. Reduce heat to 325°; bake 35 minutes more or until center is set. Serve warm or chilled. Store in the refrigerator.

GERMAN ROLL KUCHEN

Steps:

• Mix and make a soft but not sticky dough.
• Roll and cut into oblong pieces.
• Make a cut in the centre (but not from edge to edge).
• Take an end and pull through the middle.
• Fry in hot oil until golden brown.
• Let cool.
• Sprinkle with icing sugar.
• Eat with watermelon.

ROLL KUCHEN (FROM THE MENNONITE TREASURY OF RECIPES)

Steps:

• Beat eggs well.
• Put into a 1 cup measuring cup and fill with milk. (This may end up being more or less than the 3/4 cup listed in the ingredients.)
• Add to remaining ingredients and mix to combine.
• Roll out very thin and cut into strips.
• Cut again so that pieces are approximately 1 inch long by 3 inches wide.
• Cut a slit in the middle and pull one end through to knot it.
• Fry four to six at a time, in deep hot fat until golden brown.
• Serve with Watermelon!
• A Mennonite summer tradition!