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Rollkuchen (With or Without Thermomix version)

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Nelli

Nothing says summer on the prairies quite like a fresh batch of homemade Rollkuchen along with a freshly cut watermelon. That combination says it all. This beloved treat has been passed down through generations, church picnics, and backyard meals.

Rollkuchen are golden, fluffy fried pastries that are simple to make yet incredibly satisfying. Growing up, my mom always made Rollkuchen in summer time when it was watermelon season. I always looked forward to that season. The combination of warm, freshly fried dough and sweet juicy watermelon creates the perfect balance of savory and sweet flavors. It’s a tradition that continues to bring families together around the table year after year.

I also love to eat it with strawberry jam, usually homemade jam from the strawberries we picked from the fields. Rollkuchen are also delicious with honey, nutella, condense milk, maple syrup, butter or fresh berries.

Why You’ll Love This Recipe:

  • Soft and fluffy inside with a lightly crisp exterior
  • Made with simple pantry ingredients
  • Perfect for serving with fresh watermelon
  • A cherished German family tradition
  • Easy to make for a crowd

What is Rollkuchen?

Rollkuchen, which translates to “rolled cakes” in German, are deep-fried pieces of dough. Despite the name, they aren’t cakes at all. The dough is rolled out, cut into rectangles or diamonds, and fried until puffed and golden brown.

Tips for Perfect Rollkuchen:

  • Allow the dough enough time to rise for the fluffiest texture.
  • The dough should remain slightly sticky, adding too much flour can make the Rollkuchen tough.
  • Kefir gives a slightly tangier flavor, while buttermilk creates a milder taste.
  • Keep the oil temperature steady to ensure even frying. I usually use my deep fryer for this but you can also use a big pot.
  • Avoid overcrowding the fryer or pot.
  • Serve warm for the best flavor and texture.
  • Pair with cold watermelon for the classic German experience.

Ingredients You’ll Need for the Rollkuchen:

  • 100g sour cream
  • 1 egg
  • 250g buttermilk or Kefir
  • 15g baking powder
  • 1/2 tsp salt
  • 400g All-purpose flour (approximately)
  • Oil for frying

Thermomix instructions:

  • Place sour cream, eggs, and buttermilk or kefir into the mixing bowl. Mix 20 sec/speed 4.
  • Add baking powder, salt and 300g flour. Mix 20 sec/speed 4.
  • Add the remaining flour gradually until the dough is soft but still slightly sticky. Knead 3 min/Dough Mode.
  • Transfer dough to a lightly greased bowl. Cover and let rest for at least 1 hour (or several hours if desired)
  • On a floured surface, roll the dough to about 1/2 cm (1/4inch) thick.
  • Cut into diamond shapes. Make a slit in the center of each piece and pull one end through the slit to create the traditional Rollkuchen shape.
  • Heat oil in a deep fryer or pot to 350F (175C).
  • Fry a few pieces at a time until golden brown on both sides, about 1-2 minutes per side.
  • Remove with a slotted spoon and drain on paper towels.

Instructions Making Rollkuchen by Hand:

  • In a large mixing bowl, whisk together the sour cream, eggs, and buttermilk or kefir until smooth.
  • Add baking powder to the flour and gradually add the flour to the mixing bowl. Mixing with a wooden spoon until a soft dough forms.
  • Turn the dough onto a lightly floured surface and knead for 5-8 minutes. The dough should be soft and slightly sticky but manageable. Avoid adding too much flour.
  • Place the dough back into the bowl, cover with a clean kitchen towel, and let it rest for at least 1 hour. For even better texture, let it rest for several hours.
  • On a floured surface, roll the dough to about 1/2 cm (1/4inch) thick.
  • Cut into diamond shapes. Make a slit in the center of each piece and pull one end through the slit to create the traditional Rollkuchen shape.
  • Heat oil in a deep fryer or pot to 350F (175C).
  • Fry a few pieces at a time until golden brown on both sides, about 1-2 minutes per side.
  • Remove with a slotted spoon and drain on paper towels.

If you have tried out this recipe for the first time, let me know what you think. I would love to connect.

Latest posts:

Rollkuchen (With or Without Thermomix Version)

Rollkuchen is a traditional German fried pastry made from a simple dough that is rolled thin, cut into pieces, and deep-fried until golden and crispy. Popular at family gatherings and summer meals, it is often served warm with watermelon. Its light, airy texture and crispy edges make it a beloved comfort food that has been passed down through generations.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 10 Servings
Course: Breakfast, Dessert, Side Dish, Snack
Cuisine: German
Calories: 180
Ingredients Equipment Method

Ingredients
  

  • 100 g Sour cream
  • 1 Large Egg
  • 250 g Buttermilk or Kefir
  • 15 g Baking powder
  • 1/2 tsp Salt
  • 400 g All-purpose flour (approximaltely)
  • Oil for frying

Equipment

  • 1 Deep fryer or Pot
  • 1 Thermomix optional

Method
 

Thermomix Instructions:
  1. Place sour cream, eggs, and buttermilk or kefir into the mixing bowl. Mix 20 sec/speed 4.
  2. Add baking powder, salt and 300g flour. Mix 20 sec/speed 4.
  3. Add the remaining flour gradually until the dough is soft but still slightly sticky. Knead 3 min/Dough Mode.
  4. Transfer dough to a lightly greased bowl. Cover and let rest for at least 1 hour (or several hours if desired)
  5. On a floured surface, roll the dough to about 1/2 cm (1/4inch) thick.
  6. Cut into diamond shapes. Make a slit in the center of each piece and pull one end through the slit to create the traditional Rollkuchen shape.
  7. Heat oil in a deep fryer or pot to 350F (175C).
  8. Fry a few pieces at a time until golden brown on both sides, about 1-2 minutes per side.
  9. Remove with a slotted spoon and drain on paper towels.
Instructions Making Rollkuchen by Hand:
  1. In a large mixing bowl, whisk together the sour cream, eggs, and buttermilk or kefir until smooth.
  2. Add baking powder to the flour and gradually add the flour to the mixing bowl. Mixing with a wooden spoon until a soft dough forms.
  3. Turn the dough onto a lightly floured surface and knead for 5-8 minutes. The dough should be soft and slightly sticky but manageable. Avoid adding too much flour.
  4. Place the dough back into the bowl, cover with a clean kitchen towel, and let it rest for at least 1 hour. For even better texture, let it rest for several hours.
  5. On a floured surface, roll the dough to about 1/2 cm (1/4inch) thick.
  6. Cut into diamond shapes. Make a slit in the center of each piece and pull one end through the slit to create the traditional Rollkuchen shape.
  7. Heat oil in a deep fryer or pot to 350F (175C).
  8. Fry a few pieces at a time until golden brown on both sides, about 1-2 minutes per side.
  9. Remove with a slotted spoon and drain on paper towels.

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