Rollkuchen or also called Krebli is a very traditional deep fried food. The recipe comes from somewhere in Russia and is very popular with Mennonites. Krebli are rich food and messy to prepare, but so, so good. In the summer they are traditionally served with watermelons – hmm yummy. Or in the winter with some hearty soup like cabbage borscht.
Yes, you can make Krebly totally whole grain. They will be heavier and darker as the ones made out of all white flour. Or you go for a compromise with partly whole grain. No matter how you make them or serve them they are a treat!
Recipe
200 g sour cream (make your own)
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.
Instruction
Mix all wet ingredients and the salt together in a bowl.
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.
Now add the rest of the flour as needed and make a dough. The dough should be more on the soft side.
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.
Let the dough rest for about two hours (while browsing trough my blog ;))
Roll out the dough to about a quarter inch thickness and cut it into 2 by 4 inch strips.
Cut each strip in the middle and turn one side through the middle to form the unique kreblis.
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.
No add some watermelons and enjoy the Rollkuchen or Krebli.
- 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.
- Mix all wet ingredients and the salt together in a bowl.
- 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.
- Now add the rest of the flour as needed and make a dough. The dough should be more on the soft side.
- 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.
- Let the dough rest for about two hours.
- Roll out the dough to about a quarter inch thickness and cut it into 2 by 4 inch strips.
- Cut each strip in the middle and turn one side through the middle to form the unique kreblis.
- 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.
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Hmm looks interesting enough I may just need to give this a try before the summer ends!
I’ve never heard of these before! They look interesting, thanks for sharing!
Kristen from The Road to Domestication
I grew up eating these! My grandparents were all from the Ukraine and so the tradition was passed down. We called them watermelon cookies as that was easier than rollkuchen as kids. Also, my mother would just cut them into squares and then deep fry them. If the fat (lard or tallow) was hot enough, the dough would get a nice big air pocket in it. Everyone wanted the ones with the air pocket so we could stuff watermelon pieces inside the pockets. I still make them for my children.
I like the stuffing watermelon pieces inside the pockets :). What a cute idea.
Looks like a fancy donut to me. 😉 Thank you Anna, for sharing on the HomeAcre Hop. Please come back and see us this week again.
Yumm, these look tasty! What an interesting combination with watermelon though!
It is a tradition. They do taste great on their own though or in the winter with some hearty soup.