Grebbel Fried Dough Recipes

GREBBEL (FRIED DOUGH)

Steps:

• Sift dry ingredients together.
• Combine butter, sour cream and eggs; blend together well. Add dry ingredients and mix together. (Makes a soft dough.)
• Let dough rest at room temperature for 1 hour - it will rise.
• Knead down and roll out on lightly floured board to about 1/8" thick.
• Cut into desired shape (3" X 5" strips) and cut center slits (2).
• Push dough through slits (this creates a twist) and drop into 350 degree hot oil.
• Watch closely and turn over and fry to lightly browned.
• Drain on paper towels, shake on powdered sugar and enjoy!

GREBBEL

Steps:

• Beat egg yolks with sugar until lemon colored.
• Beat whites in bowl.
• Whip cream slightly.
• Combine yolks, whites, and cream.
• Sift flour with baking powder (and soda if used).
• Mixed flour with creamed mixture.
• Put dough on floured board and work in 1/2 cup flour.
• Set aside in a covered bowl for 2 hours.
• Roll dough to 1/4 inch thick.
• Cut into strips about 3" x 5" and cut 2 slits in each strip.
• Pull dough through slits.
• Heat cooking oil, and fry on both sides until brown.
• Remove and drain on paper towels.
• Sprinkle with sugar or powder sugar.

GREBEL

Steps:

• 1. Beat eggs Add other liquids Add to dry ingredients Separate into four parts and freeze Thaw at room temperature Take portion and roll out to 1/8 inch on well floured board Cut into 5 inch squares
• 2. Make 2 slits in each square and twist
• 3. Fry in heated cooking oil Browning on both sides Sprinkle with powdered or granulated sugar, cinnamon sugar or serve plain

THERA'S CANADIAN FRIED DOUGH

Steps:

• Mix warm water, yeast, and 1 pinch of sugar in a large bowl, and let stand until the yeast begins to foam and form a creamy layer, about 5 minutes. Stir in milk, 1/3 cup sugar, salt, vanilla extract, eggs, and 1/3 cup vegetable oil until the sugar has dissolved. Mix in about half the whole-wheat flour, and stir until the dough is too stiff to add more flour. Turn the dough out onto a floured surface, and knead in more flour until the dough is no longer sticky. Knead until smooth and elastic, about 10 minutes. Form the dough into a ball, place into an oiled bowl, and cover. Let rise until the dough has doubled in size, about 1 hour.
• Punch down the dough, knead a few times to reshape it, and pinch off a piece of dough about the size of an egg. Roll the dough ball out into an oval shape about 1/4 inch thick. Place finished fried dough on a cloth and cover while you finish rolling out the pastries.
• Heat oil in a deep-fryer or large, deep skillet to 375 degrees F (190 degrees C). Oil should be at least 4 inches deep. Combine 2 cups of sugar with cinnamon to taste in a shallow dish or pie plate, and set aside.
• Gently lower the pastries, one at a time, into the hot oil, and fry 1 to 2 minutes per side until golden brown. Blot excess oil from fried pastries with paper towels; gently press each pastry into the cinnamon sugar while still warm. Shake off excess sugar.