Grammy Peg's Keuchels

Bridget Rucki

By
@BakinBridget

Grammy Peg made these delicious fried treats at the start of Lent. Seeing my Aunt Pat and Uncle Jim pull in the driveway with a brown, oil stained paper bag was almost more than we could stand. We knew inside that bag was a treat we waited for all year. Sweet, with thin, crispy bubbles, wrapped in a donut -like pastry, oh we so enjoyed them. Wonderful memories of a wonderful woman...
It takes all day to make these, but worth it. So invite a friend or two over to help and keep the coffee pot going.


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Serves:

Makes about 125 keuchels

Cook:

5 Min

Method:

Deep Fry

Ingredients

1 doz. eggs
1 lb.oleo
2 tbsp salt
2 cakes of yeast
1 qt.+1pt.potato water (water white potatoes have been cooked in).
1 c. sugar
20 c. flour (more or less)
powdered sugar for sprinkling on fried keuchel

Directions Step-By-Step

1
Add yeast to warm potato water--when yeast is dissolved, add sugar and four cups of flour. Let rise until double in bulk.
2
Add rest of ingredients and then the remaining flour, gradually working it all into batter until thick but not sticky. Let rise until double, knead, rise a second time, knead.
3
Using melted lard, grease hands and pinch off rounds of dough about 2 inches in diameter and shape like round buns. Place on a lint-free cloth, cover and let them rise again.
4
Shape by pulling the dough from the center outward until about 4 inches in diameter. The keuchel should be flat in the center and round around the sides, something like a donut except these have a thin membrane of dough in the center.
5
Place in hot lard until lightly browned. Flip over to brown other side. Important to turn only ONCE.
6
Drain on absorbent paper ( Gramma always used brown paper bags)
7
Sprinkle with powdered sugar.

About this Recipe

Course/Dish: Other Desserts
Main Ingredient: Flour
Regional Style: German
Other Tag: Heirloom