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Kekle: An Old Twist on the Donut

2015-08-15 12.45.06Since this is my first post, why not start with one of my favorite heritage recipes?

I'm talking about Kekle ('KEE Cleh') which is how my family spelled it, but you may see it spelled as Kuechle or some other variation. This is 'Grandma Werner's" recipe (my dad's mom) which my mother continues to make when family gathers. In fact, we just devoured several batches as my sisters and I gathered our families at Mom and Dad's over the 4th of July.

If you snooze you lose! They go fast.

Kekle translates to 'little cake ' and has a texture very similar to a cake donut.  What's unique about kekle is it's shape - it is prepared as a slitted fry bread with a twist - perfect for pulling apart and dunking in a little powdered sugar!

Kekle is different from recipes you may see with a similar name. There is 'Fleisch Kuechle' (fleisch meaning meat in German) - a traditional Midwestern German dish that is basically a homemade hot pocket (typically ground beef and onion in a flaky half moon of fried dough).

There's also 'Fasnacht Kuechle' (fasnacht meaning 'fast night', the night before Lent or Carnival when it is traditionally made....to use up all that sugar before Lent!). These are very common here in the Pennsylvania Dutch area. However, fasnacht kuechle are made with yeast rather than baking powder as leavening so are quite a bit lighter in texture (although not as light as the 'oh-my-God I could eat a plateful' New Orleans beignets).

I did learn from my parents that my grandmother originally made her version of Kekle as a 'Fastnacht' dessert. But it became too popular and once a year just wasn't enough!

My mother-in-law and my husband's cousin, Gertrud, happened to be here from Germany while I was making these so it was a great opportunity to see if the recipe was familiar to them. It was a nice surprise to find out Gertrud's grandmother made them as well and in a similar shape!

Searching the web, I haven't seen anything similar to our family's recipe so I thought this would make a great first post. If anyone recognizes it and has a similar recipe or tip to share, would love to hear from you.

So let me show you how it's done!

2015-08-15 10.44.24Ingredients
9 eggs
1 1/2 c. sugar
1 1/2 c. milk + 1/2 c. cream
1 tbsp. vanilla
1 tsp. salt
1 tbsp. nutmeg
8 tsp. baking powder
8 c. flour (set aside ~ 2 c. more for mixing)

Beat the eggs and sugar together in a large mixing bowl just until sugar is dissolved.

In a separate container, warm the milk and cream together (I use a 2 cup pyrex measuring cup and microwave on half power for a minute or two).

Add the milk and cream mixture along with the vanilla into the sugar and eggs.

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In a separate bowl, add the baking powder, salt, and nutmeg to the flour and evenly distribute.

Gradually add the flour mixture to the wet mixture, letting it come together into a sticky dough.

 

Keep adding flour until you have a soft dough you can work without it sticking to your fingers.  I end up adding ~ 2 more cups flour.   The dough should be very soft and pliable.

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Split the dough in half.  Making sure your surface is well floured,  roll out the dough. Flip the dough over as you roll it out to make sure it's not sticking to the counter as it thins out.

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I use a pizza cutter to then cut 2" x 4" strips.  My mother and grandmother both made them a little bit longer (2" x 6"), but I prefer them a little shorter.

(Caveat: my countertop is Dekton, which is pretty much indestructible.  Be careful using a pizza cutter if your surface is something that can scratch.)

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Within each rectangle, make a slit that leaves about an inch of dough on each end.  Take one end of the dough and thread it thru the slit to make a 'twist' in the dough.

I also make some rectangles with 2 slits (no twists) just for variety.

 

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Drop the dough into hot oil (on med to med high heat).  Turn over when sides are browned.  Don't let them sit too long  - aim for a light golden color. Take out and allow to drain on paper towels.

Work in batches with the remaining pieces and then repeat again with the second  batch of dough.

You can sprinkle them right away with powdered sugar if desired.  Our family likes to leave plain and everyone has their favorite thing to 'dunk' them in....a small bowl of powdered sugar, fresh soft butter (my favorite), or a little jelly to go along with morning coffee!

Enjoy!

 

7 thoughts on “Kekle: An Old Twist on the Donut

  1. Jenna Chalmers

    We spelled in Küchle (still pronounced KEE-clah) and did 2 slits in the dough, pulling the two ends through the middle slit (Grandma called the shape "two men in a boat"). We dipped ours in sugar as ate.
    Our family migrated from southwest Germany (Bavaria, etc) to Odessa (Ukraine/Russia) in the early 1800s...and then to South Dakota in the early 1900s.

    Our recipe:
    3 cu flour
    1 cu sugar
    2 eggs
    2 tsp baking powder
    salt
    (may use a dash of Nutmeg)

    Mix ingredients, adding flour (and Baking Powder) last
    Roll out, cut into rectangle shapes with two slits.
    Twist, and deep fry.

    Reply
    1. dakota pharmgirl

      embarrassing to take so long to reply. Thank you so much for sharing your recipe - love the addition of nutmeg! Sounds like we have a similar history path as well! =)

      Reply
  2. Dick Unruh

    Hi Dakota pharmgirl
    I was born in eastern Germany, my parents lived near the polish boarder. Thank you for the recipe of the twisted donut, my mother would make them often. Just with a few differences, the dough was cut about 5 or 6 inches long with the ends cut at an angle, When the dough was pulled through the slit it was left in more of a knot shape it was not completely pulled through. We usually covered them in sugar as the fine sugar was too expensive. I don't remember my mother using so many eggs (maybe she did). I cannot remember what she called these donuts but I have missed them as they were my favorites.
    Thank you for the recipe, I well be making a double batch today.

    Reply
  3. Carol

    I'm so happy to find this recipe. My grandma was German and she made these for all special occasions. She added raisins sometimes. Grandma is gone now, so it is time for the younger ones to continue the tradition. We ate them just plain.

    Reply
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  5. Terry Koebel

    As a child I had a friend whose parents were from Poland. One year we helped her Mom make what she called( I know I will not spell it right) Kruschiski. It seems very similar to your recipe. I was to young at the time to care about her recipe but my friend and I did the twist part her slit was shorter and the strips were about 1 1/2 x 5 or 6 inches and she covered them with powdered sugar.

    Reply

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