Saturday, August 27, 2005

roll kuken with watermelon

3 eggs
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.


Cate said...

I've begun copying recipes from your blog and will comment as I go through making them! (your article in the last event alerted me to the blog's presence, don't know how I missed it before now...always enjoyed reading your stuff, much more than the rest of the publication in fact...maybe it's just because I don't usually read blogs...but recipes, that's another matter!) This will be one of the first I try, with local watermelon being easy to find and fabulous!

iris said...

My husband told me about the Roll Kuken recipe - alas, I had recycled the Event Paper with the recipe. So I was quite pleased to be able to look up your blog and find it! If you don't cut the slit in the centre and fold the one end through - will it puff up in the middle due to the baking pwdr? I remember as a kid my Mom's roll kuken would puff up and we'd be able to stuff the watermelon inside. We thot it to be fun and tasty! Just haven't come across a roll kuken recipe that puffs up properly, so I'll be trying yours without the slits and see what happens.

darcie said...

Hiya! The slit is purely decorative, unless I've been grossly mistaken, so they should get all nice and puffy with or without. And rolling a little thicker makes for a very pillowy result. Too thin and they're disappointing. Like the note about stuffing the watermelon inside. And it's great to know others out there have made the same pairing!

Anonymous said...

Great recipe. Thankyou.
Since I don't ever remember my grandmother in law, cutting a hole in the centre, I didn't. It puffed nicely with no hole cut.

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joy said...

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