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Roll Kuchen

This recipe is a great compliment to the 'Mennonite Borscht' recipe I posted earlier. I hope you enjoy this combination. I know I do.

Main Ingredient: 
Serving Size: 
4 to 6 persons

1/2 cup of half and half cream. 10 to 12%
1/2 cup milk.
2 eggs.
1 1/2 teaspoons baking powder.
1 teaspoon salt.
1 teaspoon sugar.
1/4 cup butter or margarine. (if you must use margarine use quality stuff).
4 cups flour.


In a large bowl cut butter or margarine into flour. Sift remaining dry ingredients into mix and stir well.
Beat eggs, add cream and milk, beat well.
Add this to flour mixture and beat well.

You should now have a large ball of dough.

Now the interesting part.
My mother, (this is Her recipe), insists that the dough should now be wrapped in cellophane and stored in the freezer for a minimum of 24 hours. Apparently this does something to the dough which neither She or I can explain, but She insists so I do it.

When dough has softened roll out on a lightly floured flat surface till it is about 1/4 inch thick.
Cut into rectangles about 5 inches by 3 inches. (This is not rocket science. Make them any size you like as long as they will fit into your skillet and are easy to turn with a slotted metal spoon).
In a large skillet pre-heat oil or lard to 365 degrees.
Slowly lower in the pieces of roll kuchen dough and have your slotted spoon ready for it now happens very quickly. The dough will puff up almost instantly and go to a golden brown very, very quickly. Turn and let the other side go lightly brown. Once again I must stress this happens very fast.
Remove and place on paper towels.

You now have Roll Kuchen.
I love to pull them in half and as they are hollow I fill them partially with Borscht broth and pop them in my mouth.

I hope you enjoy them. My 82 year old Mother was always proud to serve them and we were always glad to eat them.

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