Wednesday, May 26, 2010

Watermelon & Rollkuchen

Imagine my delight when I spotted a big box of Texas watermelon at the grocery store! Of course my dinner plans changed...

We grew up having this and still have this often during the summer months. It's such a nice refreshing meal to have on a hot summer day! The rollkuchen are fried and served fresh with the watermelon.


1/2 cup heavy cream
1/2 cup milk
2 eggs
1 tsp baking powder
1 tsp salt

Mix dough, adding flour until you have a nice soft dough that is not too sticky. Knead until smooth. On a well floured counter top roll the dough into a thin rectangle. How thin you roll it is about personal preference, the thicker the dough the softer the rollkuchen. I like to roll it to about 1/8" thick. Using a pizza cutter cut the rolled out dough in 2x5" pieces and also cut a 1" slit in the middle of each piece. Fry like you would for doughnuts. You can either fry them flat or you can take on end and weave it through the slit once to give your rollkuchen the look that you see in the photo.


No comments:

Post a Comment