Description
Roll Kuchen are a traditional Mennonite deep-fried pastry, light, slightly sweet, and crisp. The dough is rolled thin and fried until golden brown, making them a nostalgic and irresistible treat, often dusted with powdered sugar.
Ingredients
Scale
- 3 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 package (2 1/4 teaspoons) active dry yeast
- 1/2 cup warm milk (105-115°F)
- 2 large eggs, lightly beaten
- 2 tablespoons melted butter
- Vegetable oil, for frying
- Powdered sugar, for dusting (optional)
Instructions
- In a small bowl, dissolve yeast and 1 teaspoon sugar in warm milk. Let stand 5–10 minutes until foamy.
- In a large bowl, whisk together flour, remaining sugar, and salt.
- Add yeast mixture, melted butter, and eggs to the dry ingredients.
- Mix until combined; dough will be slightly sticky.
- Knead on a floured surface for 5–7 minutes until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise for 1 hour until doubled.
- Punch down dough, roll out to 1/8-inch thickness.
- Cut into diamond shapes or rectangles; slit center if desired.
- Heat oil to 350–375°F (175–190°C).
- Fry dough pieces 1–2 minutes per side until golden and puffed.
- Drain on paper towels.
- Dust with powdered sugar if desired and serve warm.
Notes
Roll Kuchen are best enjoyed fresh and warm. Serve with watermelon for a traditional Mennonite summer pairing.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Fried
- Cuisine: Mennonite
Nutrition
- Serving Size: 1 piece
- Calories: 180
- Sugar: 5g
- Sodium: 70mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg