Roll-kuchen……or ‘rolled cookie’ . A family tradition~ ethnic food~ deep fried fritter…definitely not low calorie or low fat but who cares?! No child should grow up without having roll-kuchen and watermelon for at least ONE supper in the summer. Yes, it’s a supper tradition for Mennonites in the dog days of summer. When I was a kid we could hardly wait for that one time we would visit Grandma in her tiny house in Manitoba….because we were sure to be spoiled with this oh so yummy treat. My aunt was the only other one who ever made it for us and therefore I thought it must be difficult. But it’s not! Oh my, it’s the easiest thing ever! And so, I’ve decided to share this with all of you~ Mennonite or not, there’s nothing as refreshing or tasty on a hot summer’s eve!
First of all, I use an electric fry pan with about 1.5 inches of vegetable oil. Heat at 350*. One drop of water that sizzles will tell you it’s ready to go. No kids should be around during this time and make sure your counter area is clear of anything that could potentially bump or catch the pan~ hot oil must be monitored at all times .
Next, you’ll want a large mixing bowl and a wooden spoon to mix, a clear counter top for rolling out the dough and you’re set.
Ingredients are: 6 cups flour , 2 tsps baking powder, 1/2 tsp salt, 3 eggs, 1/2 cup heavy cream or sour cream, milk(up to 2 cups)
So, basically you’re going to mix all ingredients and add enough milk to make a soft dough. Spread some flour on counter and split dough in 2 pieces to make it manageable.
Roll out to about 1/4″ thick. The thicker you roll it the softer your kuchen will be. The thinner-the crisper. I like mine soft and chewy.
Once you’ve rolled it out, take a butter knife and slice into 1.5 inch strips and then across to make each strip about 3-4 inches long.
Then you’ll slice the center of each piece and pull one end through to make a “knot”. Drop into the oil and flip after about 2 minutes. They will be light golden when they’re done. I use a large fork or tongs to flip and pull them out of the oil. Place them on a cooling rack with a cookie sheet and paper towel below.
After they have cooled for a bit you can choose to dredge in white sugar(really yummy). Don’t do this right out of the hot oil because they will be WAY too sugary which isn’t as good. Some people do this with icing sugar too but I prefer just white sugar.
And for an extra special treat, try filling some “pockets” with fresh berries….I love Saskatoons. No sugar added~ it’s perfect.
So there you go….serve with juicy watermelon and you’ll have a hit!
that looks amazing
You forgot Rogers Golden syrup! That is the crowning glory of rollkuchen!
Oh my goodness, Does that every look good. Was raised with Roll Kuchen but not curled up or folded with fruit in it. But I am going to do that this summer. Thanks for the pictures!
Connie
Our family history included “Pennsylvania Dutch” Mennonites on my Grandmothers side. Here in the States, roll kuckhen is a totally new concept I plan on trying. I think our Grandkids will love it! We make Ollie Bollen (fat balls)which is a fried doughnut ball with raisins or apples in it rolled in sugar. Do you make those in Canada?
Hey Judy! Thanks for replying! Yes, Ollie Bollen is EXACTLY like our Mennonite Portzelky (which we traditionally call New Years Cookies). We usually have them at Christmas/New Years although they’re great anytime. Here’s a link to the recipe. I’m sure there are many dishes that cross over culturally. Anything with cream, sour cream and fat in it seem to be Mennonite!
http://www.mennonitegirlscancook.ca/2011/12/portzelky-new-years-cookies.html
Not only a mennonite tradition. My grandmother and her mother also made it. My great grandmother came from Germany. So may be a German tradition.