Mennonite Rollkuchen Recipe

Introduction

Mennonite Rollkuchen are delightful, fluffy fried dough strips that make for a perfect sweet treat. Crispy on the outside and tender inside, these traditional rolls come together with simple ingredients and offer a lovely homemade comfort snack.

Ingredients

• 6 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 teaspoon salt
• 1 package (2 1/4 teaspoons) active dry yeast
• 1 1/2 cups warm water (105-115°F)
• 1/2 cup milk
• 1 egg
• Vegetable oil, for frying
• Powdered sugar (optional)

Instructions

1. Step 1: In a large bowl, dissolve the yeast in warm water and let it stand for 5-10 minutes until foamy.
2. Step 2: Add the sugar, salt, milk, and egg to the yeast mixture; whisk until combined.
3. Step 3: Gradually add flour, mixing until a shaggy dough forms.
4. Step 4: Knead the dough for 5-7 minutes until smooth and elastic.
5. Step 5: Place the dough in a greased bowl, cover it, and let rise for 1 1/2 hours or until doubled in size.
6. Step 6: Punch down the dough and turn it onto a lightly floured surface.
7. Step 7: Roll the dough out to about 1/4 inch thickness.
8. Step 8: Cut the dough into strips about 1 inch wide and 3-4 inches long, or into your desired shapes.
9. Step 9: Heat vegetable oil in a pot or deep fryer to 350-375°F (175-190°C).
10. Step 10: Fry the dough strips in batches for 1-2 minutes per side, until they are golden and puffed.
11. Step 11: Remove with a slotted spoon and drain on paper towels.
12. Step 12: Dust with powdered sugar if desired and serve warm.

Tips & Variations

• Use room temperature ingredients to help the dough rise evenly and faster.
• Try adding a pinch of cinnamon or nutmeg to the dough for a warm, spiced flavor.
• For a savory twist, skip the sugar and dust with garlic salt or Parmesan cheese after frying.
• Make sure the oil temperature stays consistent to avoid greasy or undercooked Rollkuchen.

Storage

Store any leftover Rollkuchen in an airtight container at room temperature for up to 2 days. To reheat, place them briefly in a warm oven or toaster oven to regain crispiness. Avoid microwaving as it can make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough the night before and let it rise slowly in the refrigerator. Bring it to room temperature before shaping and frying.

What oil is best for frying Rollkuchen?

Vegetable oil, canola oil, or sunflower oil are good options because they have a high smoke point and neutral flavor, which keeps the Rollkuchen light and crisp.

Mennonite Rollkuchen Recipe

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★★★★★

4.9 from 570 reviews

• Author: Lila
• Total Time: 2 hours 30 minutes
• Yield: 8 servings 1x

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Description

Mennonite Rollkuchen are traditional deep-fried dough strips that are crispy on the outside and soft inside. These sweet, golden treat rolls are perfect for serving warm sprinkled with powdered sugar, offering a delightful snack or dessert with a tender, slightly sweet flavor. The dough is yeast-leavened, giving the rollkuchen a light and airy texture after frying.

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Ingredients

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Dough Ingredients

• 6 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 teaspoon salt
• 1 package (2 1/4 teaspoons) active dry yeast
• 1 1/2 cups warm water (105-115°F)
• 1/2 cup milk
• 1 egg

Frying and Serving

• Vegetable oil, for frying
• Powdered sugar (optional)

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Instructions

1. Activate Yeast: In a large bowl, dissolve the active dry yeast in warm water and let it stand for 5 to 10 minutes until it becomes foamy, indicating the yeast is active.
2. Mix Wet Ingredients: Add granulated sugar, salt, milk, and the egg to the yeast mixture and whisk until well combined to create a uniform liquid base for the dough.
3. Add Flour: Gradually incorporate the all-purpose flour into the wet ingredients, mixing until a shaggy dough forms that starts to come together but may still be a bit sticky.
4. Knead Dough: Transfer the dough onto a clean surface and knead it for 5 to 7 minutes until it becomes smooth, elastic, and no longer sticky, which develops the gluten structure.
5. First Rise: Place the kneaded dough into a greased bowl, cover it with a towel or plastic wrap, and let it rise for 1 1/2 hours or until it doubles in size, allowing the dough to become light and airy.
6. Punch Down Dough: After rising, punch down the dough to release excess gas and turn it onto a lightly floured surface in preparation for shaping.
7. Roll Out Dough: Roll the dough out to a thickness of about 1/4 inch, creating a flat sheet ready to be cut into strips.
8. Cut Shapes: Cut the rolled dough into strips approximately 1 inch wide and 3 to 4 inches long, or shape as desired for traditional rollkuchen.
9. Heat Oil: Preheat vegetable oil in a deep pot or fryer to between 350°F and 375°F (175°C to 190°C), ensuring it is hot enough for frying without absorbing excess oil.
10. Fry Dough Strips: Fry the dough strips in batches for 1 to 2 minutes on each side until they turn golden brown and puff up, being careful not to overcrowd the pan.
11. Drain Excess Oil: Using a slotted spoon, remove the fried rollkuchen and place them on paper towels to drain any excess oil, keeping them crispy.
12. Serve: Optionally dust the warm rollkuchen with powdered sugar before serving for a touch of sweetness and an attractive finish.

Notes

• Ensure the water used to activate the yeast is warm but not hot to avoid killing the yeast.
• Kneading time is important to develop gluten which gives the rollkuchen its structure and texture.
• Do not overcrowd the frying oil to maintain the correct temperature and ensure even cooking.
• Serve rollkuchen warm for the best texture and flavor.
• Powdered sugar can be skipped or substituted with cinnamon sugar for a different flavor.
• Leftover rollkuchen can be reheated in a toaster oven to restore crispiness.

• Prep Time: 30 minutes
• Cook Time: 1 hour
• Category: Dessert
• Method: Frying
• Cuisine: Mennonite

Keywords: Mennonite Rollkuchen, fried dough, traditional Mennonite dessert, sweet fried dough, yeast dough, rollkuchen recipe, deep-fried pastry