Whole grain Rollkuchen or Krebli
Serves: 6
  • 200 g sour cream
  • 500 g Kefir or Buttermilk
  • 2 Eggs
  • 800 g (about 8 cups) flour. I like to use 600 g freshly ground spelt and finish with 200 g all purpose flour.
  • 1 teaspoon salt
  • 6 teaspoons baking powder
  • 2 cups oil for frying. Use heat resistant oils; I like grape seed oil.
  1. Mix all wet ingredients and the salt together in a bowl.
  2. Add the baking powder to half of the flour and add it to the wet ingredients and mix very well so that it is a smooth mixture.
  3. Now add the rest of the flour as needed and make a dough. The dough should be more on the soft side.
  4. On a dry, clean surface put some flour (I use all purpose) and form the dough into a firm ball, cover with flour and then place the mixing bowl over it.
  5. Let the dough rest for about two hours.
  6. Roll out the dough to about a quarter inch thickness and cut it into 2 by 4 inch strips.
  7. Cut each strip in the middle and turn one side through the middle to form the unique kreblis.
  8. Deep fry in about an inch of oil in frying pan until golden brown. The oil needs to be hot, so go for a medium to high setting and then turn back a little if you find they are browning too quickly. Because of the smell, this is best done outside.
Recipe by Northern Homestead at https://northernhomestead.com/whole-grain-rollkuchen-or-krebli/