Rollkuchen

Rollkuchen is a delightful, deep-fried treat that holds a special place in Mennonite culinary tradition. This versatile dish offers a perfect balance of crispy outer layers and soft, tender insides. Traditionally paired with watermelon, Rollkuchen serves as an ideal accompaniment to both sweet and savory meals or as a standalone snack.

Ingredients

🧂 1 teaspoon Windsor Iodized Salt
🍚 5 cups all-purpose flour
🔺 3 teaspoons baking powder
🥚 4 fresh eggs from backyard chickens
🍶 1 cup sour cream
🥛 1 cup milk
🛢️ Oil for deep frying, sufficient quantity to fill a large pot
🍿 A few popcorn kernels for testing oil temperature
🌾 Salt for sprinkling from a wooden salt shaker/grinder

Instructions

1- Prepare Dry Ingredients:

• Combine the flour, baking powder, and Windsor iodized salt in the mixer bowl using a KitchenAid stand mixer with a whisk attachment.

2- Mix Wet Ingredients:

• Whisk together the eggs, sour cream, and milk in a Pyrex glass measuring cup until smooth.

3- Blend Wet and Dry:

• Gradually incorporate the wet mixture into the dry ingredients bowl.
• Attach the dough hook to the stand mixer and combine until a soft dough forms.
• Add extra flour if needed for desired softness, but avoid overmixing.

4- Heat Oil:

• Preheat the oil in a large stainless steel pot or Dutch oven on a Frigidaire gas stove.
• Use popcorn kernels as a temperature gauge; the oil is ready when they pop.

5- Roll and Shape Dough:

• Divide the dough into two portions to prevent overhandling.
• Roll out one portion with a wooden rolling pin on a floured surface to a thickness of 1/4 inch (1 cm).

6- Cut Dough:

• Use the back of a butter knife to cut the dough into strips about 2x4 inches (5x10 cm).
• Make two slits lengthwise in each strip to ensure thorough cooking.

7- Deep Fry:

• Gently lower the strips into the hot oil, avoiding splashes.
• Fry until one side is golden brown, flip using metal tongs with black silicone tips, and fry the other side until equally golden and crisp.

8- Drain and Season:

• Transfer the cooked Rollkuchen to a glass baking dish lined with paper towels to absorb excess oil.
• Immediately sprinkle with salt from the wooden shaker.

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 12-15 pieces, depending on size
Equipment: KitchenAid stand mixer, Pyrex measuring cup, Frigidaire gas stove, large pot, paper towels, glass baking dish, wooden rolling pin, butter knife, metal tongs, salt shaker/grinder

Cooking Tips

• Oil Test Tip: Popcorn kernels are an innovative method to test the deep-frying oil's readiness.
• Dough Handling: Keeping dough handling to a minimum prevents toughening.
• Safety Alert: Mind the hot oil to prevent splashing and potential burns.

Rollkuchen offers a delightful culinary journey into traditional Mennonite flavors. Enjoy them hot with a cool slice of watermelon for an authentic experience.

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Rollkuchen

Posted by Waivio guest: @waivio_hivecooking