Kuechla Recipes

Steps:

• Beat eggs, cream, and milk together.
• Add sugar.
• Sift baking powder, salt and flour and add to mixture to make a soft dough.
• Roll out on floured board.
• Cut into rectangles about 2 1/4 by 4 1/2 inches.
• Cut a slit in kuechla the long way.
• Flip one end through the slit.
• Drop into hot oil and fry like doughnuts.
• Drain on paper towels.
• Once cooled you can coat with sugar or powdered sugar.

Steps:

• Place the flour in a bowl and let stand to room temp. Make a well in the center.
• Dissolve yeast and 1/2 tbsp. of the sugar in 1/2 cup of the scalded milk.
• Pour into the well in the flour. Let rise in a warm place until foamy and light.(Until the mixture becomes bubbly)
• Add remaining milk, egg, salt, sugar, melted shortening and melted butter.
• Work ingredients to a dough and knead thoroughly adding more flour as needed.
• Place in a greased bowl and cover. Let rise in a warm place until doubled in size.
• Turn to a floured board and roll to 1/2 inch thick. Cut into diamonds or squares. Cover and let rise in a warm place for 30-45 mins.
• Heat oil to 350 degrees. Flatten kuechles a little and place in oil risen side down. Brown one side and turn.
• Remove from oil and while hot shake in a paper bag with cinnamon and sugar. Plain powdered sugar may be used instead.

Steps:

• 1. Mix pastry ingredients to make a soft dough. Divide into 8 to 10 even portions.
• 2. Mix filling ingredients together. Important to not overwork the filling as this will result in a tough filling mixture.
• 3. Roll dough into 6 or 8 inch circles. Spread meat onto half. Fold over and press sides or roll saucer over edges to seal. Fry in deep fat until golden brown; not too quickly because meat must get done or you can fry them and put in 250 degree oven for 20 minutes to finish cooking the meat. ** Using the Tender Quick (meat tenderizer) may result in the meat taking on a lighter pink color. Do not be alarmed, by this. By using pork and beef, it is essential that one uses the Tender Quick to keep the meat filling light.)
• 4. At the restaurant, and in many restaurants throughout North Dakota, where you may find this as a staple menu item, they are most often served with catsup and a side of coleslaw! Enjoy!