Putnam/ Dougherty family genealogy

Krebbles or Grebbles

Krebbles or Grebbles

Last month when we went to the workshops on Volga Germans I tried a “krebbles” sample that Sandra Stalter, a Canadian, brought to share during the session of traditional cuisine from the area that families still make. I had also asked my mother-in-law for some family recipes. She sent a few pages from a cookbook that had some of the recipes like her mother cooked for the family. This also included several Grebble recipes that were all similar to the Krebble recipe.

Recipes celebrating Volga German heritage in 1976

Recipes celebrating Volga German heritage in 1976

recipes from Cookbook

1 cup heavy sweet or sour cream at room temp. ( I used sour cream)

4 eggs at room temp.

3 cups of flour

2 Tbsp Sugar

2tsp Baking powder

1/2 tsp soda, if sour cream is used (which I used)

Canola oil

Since the recipe that my mother-in law marked, included 1/2 tsp allspice, I included some for a little more flavor.

Sift together flour sugar, salt, baking powder, and soda if using sour cream.

 There was no amount in this recipe for salt but from the Grebble recipes it calls for a pinch of salt so that was what I used.

Separate eggs. Beat whites in a bowl .

With same beaters whip the cream slightly.

With the same beater, combine egg yokes and sugar until lemon colored.

Since I had already used the 2 Tbsp of sugar when I sifted the dry ingredients I used another tbsp. of sugar with the egg yokes.

Gently combine yokes, whites, and cream.

Combine flour mixture and cream mixture. First with fork then with hands. The dough will be soft.

Put on flour board and work in 1/2 cup more flour.

I worked this in by dusting the pastry cloth with flour and then kneading the dough to work the flour in evenly.

Put aside in a covered bowl for 2 hours.

After 2 hours it was really late so I covered the bowl with plastic wrap and put in the refrigerator over night. The next day I took it out and let it come to room temperature.

On a flour surface, roll out dough to 1/4″ thick. cut into 3″X5″ rectangles. and cut two slits in ea. strip.

By trial and error I ended up cutting the slits at an angle.

Lay pieces on a floured surface

Heat 2″ of canola oil in heavy pot. Temperature is sufficient when small piece of dough browns in 1 min.

I tested the temperature of the oil and found it to be about 350ºF.

Gently lift each Krebble, pull dough through slits and place in hot oil. Several can go in the pot at a time. Brown each side then dry on paper towel.

I pulled a corner of the dough through each slot. and then using a strainer spoon gently slid it into the hot oil. I allowed each to cook about  30 seconds on each side or until golden brown then turned them over.

Serve with icing sugar.

I dusted with powdered sugar but think they would be better rolled in the powdered sugar.

This recipe is from Sandra Stelter.

The final product looks beautiful. They really puffed up in the cooking oil and I might have needed to add more oil for the last one or two. They were not real sweet and that is why I think I would like them rolled in the sugar. The overnight refrigerating did not appear to effect the final product. They look a lot like a free form doughnut. While they took a while to make they have very simple ingredients and were not complicated. If you try making let me know what you think.

 

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