“Grebbel is deep-fried dough, something like a doughnut, which is fried and then served with powdered sugar sprinkled on it, while still warm. It is often eaten at breakfast and is very popular during Oktoberfest. This is an untried recipe (for me) but I've eaten these myself in Germany and they are very tasty. Recipe found on the Volga Germans in Portland, Oregon website, from the "Zion Daughter Cookbook", (Portland, Oregon) by Mrs. Peter Klaus. NOTE: Prep time includes 1-hour rise time for dough. Posted for ZWT6.”
READY IN:
2hrs
SERVES:
24-36
YIELD:
24-36 doughnuts
UNITS:
US

Ingredients Nutrition

Directions

  1. Sift dry ingredients together.
  2. Combine butter, sour cream and eggs; blend together well. Add dry ingredients and mix together. (Makes a soft dough.)
  3. Let dough rest at room temperature for 1 hour - it will rise.
  4. Knead down and roll out on lightly floured board to about 1/8" thick.
  5. Cut into desired shape (3" X 5" strips) and cut center slits (2).
  6. Push dough through slits (this creates a twist) and drop into 350 degree hot oil.
  7. Watch closely and turn over and fry to lightly browned.
  8. Drain on paper towels, shake on powdered sugar and enjoy!

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