Kuechla
Indulge in the irresistible charm of Kuechla, a golden, pillowy fried bread dusted with powdered sugar that’s perfect for any occasion. This traditional treat, with its slightly sweet and buttery flavor, combines a fluffy yeast dough with a delicate crispness from deep frying. Simple pantry staples like flour, eggs, and milk come together to create these delightful pastries, which are fried to perfection and generously dusted with powdered sugar for an irresistible finish. With just a handful of steps and a little patience for the dough to rise, Kuechla proves that classic recipes can be both comforting and rewarding. Perfect as a snack, dessert, or even a breakfast indulgence, this recipe is a timeless favorite that will have everyone reaching for seconds. Add it to your repertoire and bask in the joy of homemade fried bread!
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 2 tablespoons Granulated sugar
- 0.5 teaspoons Salt
- 2 large Eggs
- 1 cup Whole milk
- 1 packet (2 1/4 teaspoons) Active dry yeast
- 2 tablespoons Unsalted butter (melted)
- 4 cups Vegetable oil (for frying)
- 1 cup Powdered sugar (for dusting)
Instructions
In a small bowl, dissolve the yeast in 1/4 cup of warm milk (not hot, about 110°F). Let it sit for 5-10 minutes until it becomes frothy.
In a large mixing bowl, whisk together the flour, sugar, and salt.
In a separate bowl, lightly beat the eggs, then add the remaining 3/4 cup of milk and melted butter. Stir in the frothy yeast mixture.
Gradually add the wet ingredients into the dry ingredients, mixing with a wooden spoon or your hands until a soft, sticky dough forms.
Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic. If the dough is too sticky, sprinkle a little more flour as needed.
Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and allow it to rise in a warm place for 1-1.5 hours or until it doubles in size.
Punch the dough down and divide it into 16 equal portions. Roll each portion into a ball, then use a rolling pin to flatten them into thin circles about 4-5 inches in diameter.
Heat the vegetable oil in a deep pot or fryer over medium heat to 350°F (use a thermometer for accuracy).
Carefully place one or two dough circles into the hot oil. Fry each side for 1-2 minutes until golden brown, using tongs to flip them.
Remove the fried kuechla and place them on a paper towel-lined plate to drain excess oil.
Once cooled slightly, dust generously with powdered sugar before serving. Enjoy warm or at room temperature.
Nutrition Facts
Calories |
1383 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.3 g | 159% | |
| Saturated Fat | 19.9 g | 99% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 57 mg | 19% | |
| Sodium | 154 mg | 7% | |
| Total Carbohydrate | 68.1 g | 25% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 20.6 g | ||
| Protein | 9.3 g | 19% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 50 mg | 4% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 126 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
