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Wednesday, October 3, 2012

How to Make Kuechla

Long, long ago when I was a small child (or 18), I would love to enter my grandma's kitchen and see a tupperware container full of kuechla on the counter.  If you don't know, kuechla is a deep fried dough that German-Russian women have made for centuries.  

We German-Russians are great with doughs of all kinds.  Hubby asked me once "What's up with all the dough?"  We're Germans from Russia, dough is all we had!  Of course, he's a Scandanavian, I should ask him "What's up with all the pickled fish?"

In all my 35 years, I had never made kuechla.  Then Kiddo3 dumped my overstuffed recipe box and recipes went everywhere.  As I was picking them up, I found this gem:

It's not my grandma's recipe, but a local cook put her grandma's recipe in the local paper.  And we NEVER put questionable recipes in the PAPER!  Only the tried and true....

I didn't take pictures of the whole process, because I wasn't quite sure how it would turn out.  I did have to make a phone call to my mother to make sure I was pulling them correctly.

So basically, you follow the recipe above and deep fry them.

Beautiful golden brown twisted pieces of dough.

Look at that pile of kuechla!

Hubby was surprised that they weren't sweet.  There's a bit of cinnamon and nutmeg in the batter (I added that, surprise surprise) but not much sugar.  The kiddos loved them!  And Hubby only ate 20 or 30 of them.


  1. I love dough! They look delicious. My mother would make a maple frosting for ours. Yummmmmm! I try not to make them but once a year.


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