Fried Roll Kuchen Recipe

Introduction

Roll Kuchen is a delightful fried pastry with a tender, fluffy texture and a hint of sweetness. Perfect for breakfast or an afternoon treat, these golden delights are simple to make and sure to impress family and friends.

Ingredients

• 3 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/2 teaspoon salt
• 1 package (2 1/4 teaspoons) active dry yeast
• 1/2 cup warm milk (105-115°F)
• 2 large eggs, lightly beaten
• 2 tablespoons melted butter
• Vegetable oil, for frying
• Powdered sugar, for dusting (optional)

Instructions

1. Step 1: In a small bowl, dissolve the yeast and 1 teaspoon of sugar in the warm milk. Let it stand for 5–10 minutes until foamy.
2. Step 2: In a large bowl, whisk together the flour, remaining sugar, and salt.
3. Step 3: Add the yeast mixture, melted butter, and eggs to the dry ingredients.
4. Step 4: Mix until combined; the dough will be slightly sticky.
5. Step 5: Knead the dough on a floured surface for 5–7 minutes until smooth and elastic.
6. Step 6: Place the dough in a greased bowl, cover, and let it rise for 1 hour until doubled in size.
7. Step 7: Punch down the dough and roll it out to about 1/8-inch thickness.
8. Step 8: Cut the dough into diamond shapes or rectangles. You may slit the center of each piece if desired.
9. Step 9: Heat vegetable oil in a deep pan to 350–375°F (175–190°C).
10. Step 10: Fry the dough pieces for 1–2 minutes on each side until golden and puffed.
11. Step 11: Drain the fried pastries on paper towels to remove excess oil.
12. Step 12: Dust with powdered sugar if desired and serve warm.

Tips & Variations

• Ensure the milk is warm but not hot to activate the yeast without killing it.
• For extra flavor, add a teaspoon of vanilla extract or a pinch of cinnamon to the dough.
• You can fill the center slit with fruit preserves or cream cheese before frying for a delicious twist.
• Use a thermometer to maintain oil temperature; too hot will brown the dough too fast, too cool will make it greasy.

Storage

Store Roll Kuchen in an airtight container at room temperature for up to 2 days. Reheat gently in a warm oven or toaster oven to restore crispness. They are best enjoyed fresh but can also be frozen before frying; thaw and fry when ready.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast. Use about 2 teaspoons and mix it directly with the flour, reducing or skipping the proofing step with warm milk.

What oil is best for frying Roll Kuchen?

Vegetable oil, canola oil, or sunflower oil are great choices because they have a neutral flavor and a high smoke point suitable for frying.

Fried Roll Kuchen Recipe

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★★★★★

4.4 from 367 reviews

• Author: Julian
• Total Time: 1 hour 35 minutes
• Yield: 20 servings 1x

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Description

Roll Kuchen is a delightful, golden fried dough treat popular in German-American communities. This recipe features a slightly sweet yeast dough rolled thin, cut into shapes, and fried until puffed and golden, then optionally dusted with powdered sugar. Perfect for serving warm as a snack or dessert.

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Ingredients

Scale 1x2x3x

Dough Ingredients

• 3 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/2 teaspoon salt
• 1 package (2 1/4 teaspoons) active dry yeast
• 1/2 cup warm milk (105-115°F)
• 2 large eggs, lightly beaten
• 2 tablespoons melted butter

For Frying & Serving

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

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Instructions

1. Activate Yeast: In a small bowl, dissolve the yeast and 1 teaspoon of sugar into the warm milk. Let it sit for 5–10 minutes until the mixture becomes foamy, indicating the yeast is active.
2. Mix Dry Ingredients: In a large bowl, combine the flour, remaining sugar, and salt by whisking them together evenly.
3. Add Wet Ingredients: Pour the yeast mixture, melted butter, and lightly beaten eggs into the bowl with the dry ingredients.
4. Combine Dough: Stir the mixture until all ingredients come together to form a slightly sticky dough.
5. Knead Dough: Turn the dough onto a floured surface and knead for 5–7 minutes until it becomes smooth and elastic.
6. First Rise: Place the kneaded dough into a greased bowl, cover it with a clean cloth, and let it rise in a warm place for about 1 hour or until it doubles in size.
7. Punch Down & Roll Out: After the dough has risen, punch it down to release air. Roll it out on a floured surface to about 1/8-inch thickness.
8. Shape Dough: Cut the rolled dough into diamond shapes or rectangles. Optionally, make a small slit in the center of each piece to help it puff while frying.
9. Heat Oil: Heat vegetable oil in a deep skillet or frying pan to 350–375°F (175–190°C) for frying.
10. Fry Dough Pieces: Carefully place the dough pieces into the hot oil and fry for about 1–2 minutes on each side, until they are golden brown and puffed.
11. Drain: Remove the fried dough pieces and drain them on paper towels to absorb excess oil.
12. Serve: Dust the warm Roll Kuchen with powdered sugar if desired and serve immediately for best flavor and texture.

Notes

• Ensure the milk is warm but not hot to properly activate the yeast.
• Do not overheat the oil to prevent burning; maintain temperature between 350-375°F.
• The slit in the center of each dough piece is optional but helps with puffing during frying.
• Serve Roll Kuchen warm for best taste and texture.
• Store leftovers in an airtight container and reheat in a warm oven for freshness.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Frying
• Cuisine: German-American

Keywords: Roll Kuchen, German fried dough, yeast doughnuts, fried dessert, traditional German recipe