Best German Roll Kuchen Cookies Recipes

GERMAN ROLL KUCHEN

Steps:

• Mix and make a soft but not sticky dough.
• Roll and cut into oblong pieces.
• Make a cut in the centre (but not from edge to edge).
• Take an end and pull through the middle.
• Fry in hot oil until golden brown.
• Let cool.
• Sprinkle with icing sugar.
• Eat with watermelon.

GERMAN LEBKUCHEN

Steps:

• In a large bowl, beat the egg, brown sugar and honey until smooth. Stir in the molasses. Combine the flour, baking soda, nutmeg, cinnamon, cloves and allspice; stir into the molasses mixture. Stir in the almonds and candied fruit peel. Cover or wrap dough, and chill overnight.
• Preheat the oven to 400 degrees F (200 degrees C). Grease cookie sheets. On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into 2x3 inch rectangles. Place cookies 1 1/2 inches apart onto cookie sheets.
• Bake for 10 to 12 minutes in the preheated oven, until firm. While still warm, brush the cookies with the lemon glaze.
• To make the glaze: In a small bowl, stir together the egg white, lemon juice and lemon zest. Mix in the confectioners' sugar until smooth. Brush over cookies.

ROLL KUCHEN

Steps:

• Mix all ingredients together in a large bowl. Add enough flour to make soft dough, but don't over mix it. Roll out onto a lightly floured surface until about 1/4" thick and cut into 3" x 5" strips. Deep fry for 2 - 3 minutes until golden brown.

PFEFFERNUSSE KUCHEN

Steps:

• In a large mixing bowl, beat the sugar and eggs together with an electric mixer for 20 minutes. Sift together the flour, cinnamon, cloves and pepper and stir them into the egg mixture. Roll the dough into 1 inch balls and place them on a lightly greased cookie sheet. Let the cookies sit out overnight to dry.
• Preheat the oven to 350 degrees F (175 degrees C). Bake the cookies for 10 to 15 minutes. Cool and store in an airtight container for a week to blend the flavors.

ROLLKUCHEN (MENNONITE FRITTERS)

Steps:

• Place eggs in a large mixing bowl, and beat until frothy. Gradually beat in the flour and salt to make a soft dough. Roll out the dough to be fairly thin, about 1/8 inch, and cut into 2 inch by 5 inch strips. Cut a slit down the center of each strip, and twist so one end slides through the slit and makes a loop.
• Heat 1 1/2 inches of oil in a deep skillet (or use a deep-fat fryer) over medium-high heat, 375 degrees F (190 degrees C).
• Cook dough in small batches in preheated oil until golden brown. Drain on paper towels. Serve warm or at room temperature.

GERMAN KUCHEN

Steps:

• 1. Dough- Scald milk and add butter, sugar, and salt. Dissolve yeast in warm water in seperate bowl and then add to milk mixture. Beat in eggs and then flour. Cover and let rise until doubled. About an hour. Punch down and divide into 5 pieces. Roll out into desired shape and let rise 30 minutes. Then choose your topping. I used a 9" round cake pan for mine.
• 2. Cinnamon Topping: Use a pastry blender to mix butter and brown sugar and flour. Add cinnamon and sprinkle over dough after it rises the second time. Dot with Butter if desired. Bake at 375 for 20 minutes.
• 3. Cherry Topping: Heat can of dark cherry pie filling and spread on crust after it rises second time. Bake for 20 minutes at 375.
• 4. Cheese Topping; Mix cottage cheese, egg and sugar in blender intil creamy. Heat slowly until warm on stove. Pour on dough after rises second time. Bake at 375 for 25 minutes.
• 5. Butter Topping: Beat together sugar, eggs, and vanilla. Slowly beat in oil. Add oil too fast and it will curdle. Heat on top of stove until hot and pour on crust after second rising. Bake 25 minutes at 375.
• 6. Apple Topping: Peel and slice thinly 3 apples. Sprinkle with cinnamon and sugar and nutmeg to taste. Roll this dough out in a rectangle. Fill the center with apples and dot with butter. Bake 20 minutes at 375.

PFEFFERKUCHEN

Steps:

• Bring molasses, honey, and sugar to a simmer in a large saucepan over medium heat, then remove from heat and allow to cool for 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Stir in anise, cardamom, ginger, nutmeg, clove, cinnamon, lemon zest, and butter. Dissolve baking soda in water, then stir into the molasses mixture. Sift together 6 cups of flour with the baking powder and cocoa powder into a large bowl. Stir in molasses mixture and eggs until smooth. Stir in remaining 3 cups flour until a stiff dough has formed.
• Divide dough into 4 pieces to make it more manageable. Roll the dough to 1/4-inch thick on a well floured surface and cut into shapes with a cookie cutter.
• Bake cookies on ungreased baking sheets 8 to 10 minutes until lightly browned around the edges. Cool completely on a wire rack.

ROLL KUCHEN (NOT CRISPY VERSION)

Steps:

• Mix together to form a dough.
• (This dough works best if you chill it for an hour or so).
• Roll out on floured surface and cut into strips with a knife or pizza cutter.
• Cut each strip into rectangles.
• Cut a small slit in each rectangle and pull one end through to form a twisted shape.
• Fry in hot lard, in small batches (5 or 6 at a time), until golden on each side.
• It is hot enough when the dough rises immediately to the surface.
• Serve with watermelon.
• These freeze well.