Rollkuchen are a tasty, deep fried pastry that are a wonderful accompaniment to cold watermelon on a hot summer day. Since I recently posted this recipe over at My Front Porch...I thought I'd share it here as well.
How well I recall childhood picnics with big tubs of fresh Rollkuchen. Let's just say that eating them is rather like eating peanuts...you can't stop at just one! Sometime over the years, Rollkuchen became paired with Roger's Golden Syrup (definitely a Canadian thing) on my table...they make a great team!
My mother-in-law made the best flaky, crispy Rollkuchen. Mine never quite measured up, so I have always made the thicker, softer variety and they have become a family favorite. Hers were all uniform in shape...mine are rather 'free-form'. Each recipe seems to differ slightly...but I've never met a Rollkuchen I didn't like!
- 5 - 6 cups / 1150 - 1350 ml flour
- 3 teaspoons / 15 ml baking powder
- 1 teaspoon / 5 ml salt
- 4 eggs
- 1 cup / 250 ml sour cream
- 1 cup / 250 ml milk
- Combine 5 cups / 1150 ml flour, baking powder and salt.
- Beat eggs, sour cream and milk together and add to dry ingredients
- Continue to add flour to form a soft dough ... usually about 1/2 cup more.
- Allow the dough to chill for an hour or two before rolling, for easier handling.
- Divide the dough in half and roll out quite thin on a floured board ... if you prefer them soft, then not quite so thin.
- Cut strips of dough about 2x4 inches / 5x10 cm ... with two slits cut in center of each.
- Stretch the pieces somewhat before dropping into the hot oil.
- Fry in deep hot oil over medium heat until golden on one side ... turn and brown the other side.
The rollkuchen puff up beautifully while cooking and are really mostly air pockets by the time they are ready to eat. A totally a healthy choice! Who am I fooling?
Serve with cold watermelon and Roger's golden syrup. Grilled farmer sausage is also a nice touch!