How well I recall childhood picnics with big tubs of fresh rollkuchen...and let's just say they are sort of like eating peanuts (you can't eat just one). Somewhere through the years, rollkuchen became paired with Roger's Golden Syrup (definitely a Canadian thing) on my table...they make a great team.
My mother-in-law made the best flaky, crispy rollkuchen....her recipe was very similar to the one posted by Lovella last summer. Mine never quite measured up...I have always made the thicker, softer variety and they have become a family favorite. Her's were all uniform in shape...mine are rather 'free-form'. Each recipe seems to differ slightly...but I've never met a rollkcuhen I didn't like!Rollkuchen
1 cup sour cream
1 cup milk
4 eggs
5 cups flour
3 teaspoons baking powder
1 teaspoon salt
Beat eggs, sour cream and milk together.
Add to dry ingredients...continue to add flour to form a soft dough.
Allow dough to stand in the fridge for at least two hours.
Divide the dough in half & roll out quite thin on a floured board...
if you prefer them soft, then not quite so thin.
Cut strips of dough about 2 inches by 4 inches...
with two slits cut in centre of each.
Fry in deep hot oil (over medium heat) until golden on one side...
turn and brown the other side.
The dough is quite pliable, so I usually stretch it as much as possible before dropping it into the pan.
The rollkuchen puff up beautifully while cooking and are really mostly air pockets by the time they are ready to eat...a totally a healthy choice!
Who am I fooling?
Serve with cold watermelon....
and Roger's golden syrup....
and some bbq'd farmer sausage is a nice touch!
Lady...My goodness you prepare such lovely things for your family.... I can almost taste your rollkuchen..so nicely displayed.
ReplyDeleteMy mouth is watering. I can't wait to give your recipe a whirl. My rollkuchen have been getting softer in the last years too. I still make the same recipe but add less flour and then they are soft and puffy and airy like yours.
ReplyDeletePass the Rogers Syrup please. How fun. . .I really see our connectedness come out and I think it's just wonderful.
Gosh, that looks yummy...have guests coming at 4. They're going to be in for a treat!
ReplyDeleteOh, how's it pronounced? Roll-kooch-en?
ReplyDeleteWhy, yes, I agree that eating "air pockets" sounds completely healthy and calorie-free! They look scrumptious!
ReplyDeleteThey look positively sinful, and I do believe it would make a nice afternoon snack - right about now.
ReplyDeleteThe rollkuchen look fabulous - something that I have not quite mastered the art of making as my mother and mother-in-law kept us coming "home" for the treats. As this year is different, I suppose I will give it a try - so thank you for sharing the recipe. The farmer sausage looks yummy as well, perhaps grilled on the BBQ. M-m-m-m-m-h! Elma
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ReplyDeleteJudy, Judy. You are definitely the one who sets my weekend baking schedule. Guess what I will be making this weekend?!!! By the way, I made your rhubarb coffee cake and the whole office were on their feet applauding when I shared it this morning. You are making me a superstar! Between you, Lovella and Betty r I am becoming famous!! Grin, thanks to all of you. And thanks too for your kind words and 'offerings' on my 100th post.
ReplyDeleteLooks soooo yummy. Laurie
ReplyDeleteoh my goodness...I need it now! I haven't had it in about a year! I made some a while back, but I'm the only Meno I know out here, and everyone thinks it's weird, so they don't eat it! I even brought out my own Rogers Golden Syrup especially for this delicacy!
ReplyDeleteI will try your recipe next time too (mine is slightly different)!
It looks wonderful...but with watermelon? Okay if you say so!
ReplyDeleteI'm going to try making this...maybe the first time I'll serve it with grits and sausage lol since the only thing I want with watermelon is salt!
Sandi
I think it's one thing I'll stay away from ever trying to make...I'm not so good with 'dough' and deep frying is dangerous...
ReplyDeleteThanks Judy, for a great rollkuchen recipe. I was looking for one which might be better than mine and found yours; tried it tonight and it was wonderful. We took the rollkuchen, along with the watermelon, down to the beach a block from our house and had a picnic on the rocks. Summer as it should be in Victoria.
ReplyDeleteI used skim plain yogurt instead of the sour cream and it worked well.
Finding your blog was quite accidental, and as I checked it out, I realized that we're related. More on that at another time. Thanks again for a recipe that works just great!!
why do my rollkuchen get bubbles in them when I fry them.. should I maybe cut two slits instead of one?? otherwise are good.
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