Roll Kuchen

This recipe goes back to my Mennonite Roots. This is a slightly salty, fried bread that is usually served with watermelon. It's a great combination, because the saltiness makes one crave more watermelon. An alternative way of serving it is to dip it in corn syrup (like Roger's Golden Syrup.)

I made a batch of these yeasterday, and I tried sprinkling icing sugar on top. The last time I made these my wife's uncle took one bite and spit it out, because he thought "donuts" should always be sweet. I think he wouldn't mind these.

Ingredients:

• 3 cups flour
• 2 tsp salt
• 1 tsp baking powder
• 1/3 cup melted butter or oil
• 2 eggs
• milk

DIRECTIONS:

1. Sift the dry ingredients together.
2. Beat the eggs and add milk to make 1 cup.
3. Add oil and mix well.
4. Add the liquid to the dry ingredients, roll out fairly thin (1/4 inch).
5. Cut into long rectangles with a pizza cutter, and cut a slit in the middle of each piece.
6. Slip the top of the rectangle through the slit to make a twist in each side.
7. Deep fry in hot oil until light brown. Serve hot with watermelon or Roger's Golden Syrup.
8. Other variations on this recipe include cutting the butter into the dry ingredients with a fork to make it flaky, or substituting cream or sour cream for part of the milk.