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Rull Coka (Crullers)
(Called Roll Kuchen in High-German)
Rull Coka means roll cookies. They are made much as doughnuts are. The
dough, however, is different and the finished product is much lighter and
crisper than doughnuts are.
The dough is rolled out quite thin and cut into rectangular pieces, perhaps
2 by 5 inches or 1 by 3 inches. Some cooks also cut a one-inch lengthwise
slit along the center. The crullers are then dropped into hot, deep fat
and fried until they are a rich golden brown. They come out crisp with big
holes from air bubbles in the inside. Children would try to get the one
with the largest hole so they could fill it with jam or jelly. Rull Coka
are often served fresh for lunch with sugar, jelly, jam, or syrup.
(from Off the Mountain Lake Range)
I remember having these with watermelon when we lived in Reedley. Yum!
The recipe below is taken from Mennonite Foods & Folks from South Russia
- 2 eggs
- 1/2 cup sour cream
- 1 rounded Tbsp. butter, melted
- 1/2 tsp. salt
- 1 1/2 Tbsp. sugar
- 1/2 cup milk
- 2 3/4 - 3 cups sifted all-purpose flour
- (can also add 1/2 tsp. baking powder if desired)
- Beat eggs until light and lemon-colored.
- Add sour cream, butter, salt and sugar.
- Add the milk alternately with the flour until you have a soft dough.
- Roll out small amounts very thin.
- Cut into 3" by 6" strips. Cut a slit down the center of each strip.
- Twist and fry in deep fat at 375' F. Cool on paper towels.
Rull Coka with Watermelon