German-Style Kreppel (Kefir Fried Dough)

Cooking method

1. Step 1:

   

   How do you make German-style Kreppel with kefir? Start by gathering your ingredients. Any fat content of kefir works — you can also use half kefir and half sour cream, or swap in buttermilk. Sift the flour first: this removes any bits and aerates it, which makes the dough lighter and softer. Adjust the sugar and salt depending on whether you want your Kreppel sweet or savory. Mine are the sweet version.

2. Step 2:

   

   Warm the kefir over low heat until it's just warm. Stir in the baking soda and let it sit for about 5 minutes. During this time the acid in the kefir reacts with the soda, releasing plenty of carbon dioxide — that's what makes the dough so airy. Warm kefir speeds up the reaction, which is why we heated it. You'll see the mixture foam up a little and rise.

3. Step 3:

   

   Wash and dry the eggs. Always wash them before use — even a shell that looks clean can carry bacteria. Crack the eggs into a separate bowl. Beat them with the sugar, then add the salt. A regular fork is fine here; you just need to blend the whites and yolks together.

4. Step 4:

   

   Pour the beaten eggs into the kefir.

5. Step 5:

   

   Add the flour a little at a time and knead into a dough. Be ready to use more or less flour than the recipe calls for — go by the texture, not the exact amount. The dough should turn out smooth, uniform, and not sticky.

6. Step 6:

   

   Cover the bowl with a towel and let the dough rest for 1 hour. In that time the flour fully absorbs the liquid and the dough becomes even more elastic.

7. Step 7:

   

   Dust your work surface with flour and roll the dough out to about 1/4 inch (5 mm) thick.

8. Step 8:

   

   Cut the dough into rectangles or diamonds. I used a fluted pastry wheel.

9. Step 9:

   

   Make a slit down the middle of each piece, stopping short of the edges.

10. Step 10:

    

    Take one end of the piece and tuck it through the slit, turning it inside out.

11. Step 11:

    

    Heat the vegetable oil in a deep pot or high-sided pan. Set the heat to medium and fry the Kreppel a few at a time. They should float freely in the oil so they cook evenly. Keep in mind they'll puff up as they fry.

12. Step 12:

    

    Fry until golden on both sides, flipping them a few times with two forks as they cook.

13. Step 13:

    

    Lift the finished Kreppel out with a slotted spoon onto a paper-towel-lined plate to soak up the excess oil. Dust them with powdered sugar or spread on a little jam, if you like.

14. Step 14:

    

    Serve the Kreppel any way you like — they're delicious both warm and cooled. Enjoy!