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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
