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Have you tried Roll Kuchen with your summer watermelon? I won’t tout the dietary benefit of this white-floured, fried-in-dough, doughnut recipe. But I will boast of its flavourful addition at our household.

As with all farm-based recipes, these are good eats. You’ll gather some waist-expanding, birthing-hipped abundance if you eat too much of it though (and no baby to show for it).

Still, it’s one of my favourite foods from my Grandma’s table. I don’t recall watching her make it, but I remember the magical days of endless family flowing in and out of her farm kitchen, seating dozens of aunts and uncles and cousins at the ten foot table. I remember waking in my uncles’ childhood metal-framed bed and homemade quilt, cozy underneath, nose nipped with freezer burn, and Grandma pumping the indoor pantry water pump next to our room before the sun was up. And I remember her food. The salty, thick-noodled chicken soup. The thermal cracklins pressed into fluffy white bread. The pluma moos (fruit soups) of plums and raisins and occasional cherries.

Mennonite Girls Can Cook is a great addition to your kitchen! They provide the following recipe if you want to enjoy our favourite watermelon tradition.

Roll Kuchen

1. Combine 2 cups of sour cream, 1 egg and 2 TBS oil.

2. Add the 2 1/2 cups of flour with 2 tsp b. powder and 1 tsp salt.

3. Knead together till you have a soft dough.

4. Flour the counter well and roll out to about a 1/4 inch.

5. Cut into strips, twisting them is optional.

6. Deep fry in a pan with about 2 inches of hot oil.

7. Let the oil come to the desired temperature, on your stoves medium setting. This takes a few minutes.

8. Do a test one, the dough should bubble at the sides, and be browned in matter of seconds. Turn the roll kuchen, fry till you have the desired colour. DO NOT leave the pan unattended at any time!