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Nutrition Facts
Serving Size 1 batch 759g Recipe makes 1 batch)
Calories 2242
Calories from Fat 804		(35%)
Amount Per Serving		%DV
	Total Fat 89.4g	137%
	Saturated Fat 51.6g	258%
	Monounsaturated Fat 24.0g
	Polyunsaturated Fat 5.8g
	Trans Fat 0.0g
Cholesterol 631mg		210%
Sodium 5741mg		239%
Potassium 833mg		23%
Total Carbohydrate 296.6g		98%
	Dietary Fiber 10.1g	40%
	Sugars 1.8g
Protein 58.0g		116%
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Roll Kuchen (From the Mennonite Treasury of Recipes)

Recipe #80082 | 18 min | 15 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: * Pamela *
Jan 2, 2004

Oh, the memories of this recipe! This is a favourite Mennonite Tradition for a summer meal. This is my mom's favourite recipe for Roll Kuchen. I remember fondly the time my parent's spent making this and how they doubled and tripled the recipe for family gatherings. To non-Mennonites the idea of having these with watermelon strikes them as very strange--Watermelon and doughnuts??!!?? But for me and my family it is a food that we enjoy and look forward to having! Cook time is per batch of 4-6 roll kuchen.

1 batch (change servings and units)

Ingredients

2 eggs
3/4 cup milk

Add to

6 tablespoons butter, melted
3 cups flour
2 teaspoons salt
1 teaspoon baking powder

Directions

1
Beat eggs well.
2
Put into a 1 cup measuring cup and fill with milk. (This may end up being more or less than the 3/4 cup listed in the ingredients.)
3
Add to remaining ingredients and mix to combine.
4
Roll out very thin and cut into strips.
5
Cut again so that pieces are approximately 1 inch long by 3 inches wide.
6
Cut a slit in the middle and pull one end through to knot it.
7
Fry four to six at a time, in deep hot fat until golden brown.
8
Serve with Watermelon!
9
A Mennonite summer tradition!

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Featured Reviews for This Recipe

From: Chef #1458289

On Nov 23, 2009

This is so much like the Fattigman (Poor Man's Cookies) I grew up on. My mother made these every Christmas and stored them in a Charley Chip's Can. I would do my best to eat them all before my 4 other sisters got to them. Fattigman's used sugar and Cardamom and sprinkled with Powdered Sugar after they are fried. They looked just like your Roll Kuchen. I am going to try your recipe to see how close they taste to my recipe.

0 people found this review helpful

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From: Dj's Eagles

On Apr 30, 2008

I am 71 years old, and as far back as I can remember, we have used this recipe with watermelon. We didn't eat watermelon without it! It was always salted, never used with sugar or jam. I guess this was our family tradition. This is a wonderful recipe! Thanks for sharing!! I tried this again since I wrote this review the first time. Made a new discovery! We had a few left over which does not happen very often. I froze them. Today we Bar B Que'd and I decided to try some of the frozen ones. I thawed them to room temperature and then brushed them with Bar B Que sauce! Wow! I put them on the grill away from the fire and they took on the smoke taste along with the sauce. Talk about bread with Bar B Que!! This is fantastic!!! Again, thanks for posting this!

2 people found this review helpful

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From: Sarah Pallett

On May 19, 2004

This recipe is really close to a traditional Jersey Wonder recipe I remember from my childhood. Jersey is a very small island in the English Channel - not in the U.S! The recipe I recall is knotted and deep fried in just the same way, and doubled/tripled as needed. It is sweet though, so maybe some sugar is added? Certainly they were dusted with sugar whilst hot - totally delicious! My childhood recipe doesn't keep though - all the more reason to eat heaps of them!

4 people found this review helpful

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From: Chef #412240

On Dec 20, 2006

I've also used this recipe for years. Sometimes I substitute a 1/2 cup sour cream and 1/4 cup heavy cream for the milk, but only if I already have it in the house! I would never dream of dipping my rollkuchen in sugar or jam, we salt it lightly while it's still hot and ALWAYS make a double batch or more! Yum!

3 people found this review helpful

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