¾ cup cream
1 cup milk
2 ½ tsp salt
3 tsp baking powder
4 ½ (approx) cups flour
Whisk together eggs, cream, milk, salt and baking powder. In the bowl of an electric mixer, add flour, a cup at time, to make a medium-soft dough. Turn out onto a lightly-floured surface and knead for another minute. Place in a bowl and cover with plastic wrap; let rest in fridge for an hour.
Heat a few inches of canola oil in a deep, wide pot, to 375-400 degrees.
Meanwhile, roll dough out, one third at a time, to ¼-inch thick. Cut into rectangles, approximately 3 by 5-inches. Cut a short, lengthwise slit in the centre and fold one end through. Place, two at a time, in the hot oil, turning to cook both sides to a light golden brown. Remove to a baking sheet covered with paper towel to drain and cool slightly. Serve with spears of watermelon.
Note: Roll kuken go stale by the next day, but the dough freezes well, and can be pulled out for small fresh batches all summer.