grammy peg's keuchels
Grammy Peg made these delicious fried treats at the start of Lent. Seeing my Aunt Pat and Uncle Jim pull in the driveway with a brown, oil stained paper bag was almost more than we could stand. We knew inside that bag was a treat we waited for all year. Sweet, with thin, crispy bubbles, wrapped in a donut -like pastry, oh we so enjoyed them. Wonderful memories of a wonderful woman... It takes all day to make these, but worth it. So invite a friend or two over to help and keep the coffee pot going.
yield
serving(s)
cook time
5 Min
method
Deep Fry
Ingredients For grammy peg's keuchels
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1 doz. eggs
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1 lb.oleo
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2 tbsp salt
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2 cakes of yeast
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1 qt.+1pt.potato water (water white potatoes have been cooked in).
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1 c. sugar
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20 c. flour (more or less)
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powdered sugar for sprinkling on fried keuchel
How To Make grammy peg's keuchels
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1Add yeast to warm potato water--when yeast is dissolved, add sugar and four cups of flour. Let rise until double in bulk.
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2Add rest of ingredients and then the remaining flour, gradually working it all into batter until thick but not sticky. Let rise until double, knead, rise a second time, knead.
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3Using melted lard, grease hands and pinch off rounds of dough about 2 inches in diameter and shape like round buns. Place on a lint-free cloth, cover and let them rise again.
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4Shape by pulling the dough from the center outward until about 4 inches in diameter. The keuchel should be flat in the center and round around the sides, something like a donut except these have a thin membrane of dough in the center.
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5Place in hot lard until lightly browned. Flip over to brown other side. Important to turn only ONCE.
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6Drain on absorbent paper ( Gramma always used brown paper bags)
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7Sprinkle with powdered sugar.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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