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So fluffy and soft that you feel they melt in your mouth immediately after each bite, these krebli are. Whether for dessert, breakfast, snacks, main dishes – you can serve them very versatile. Especially children are happy about the fried pastry. Moreover, it is easy and quick to make without yeast. You can find a detailed krebli recipe with exact quantities and step-by-step instructions here at the very bottom.
What are krebli?
Krebli or also krepli are a fried pastry that has the shape of a dough loop. The dough for it is made with sour milk products, usually with kefir or plain yogurt as well as sour cream. It also contains yeast or baking powder, sometimes both, which makes krebli taste fluffy and not crispy, unlike Russian hvorost.
Russian or German cuisine?
It’s funny that if you google krebli in Russian, every recipe says it’s German cuisine. If you google krebli in German, all the recipes say Russian cuisine. But the pastry is also called Russian roll cake. Since krepli are made with kefir, it rather points to a Russian recipe. On the other hand, kefir can just as well be replaced by plain yogurt, which is done in some recipes. In my Russian circle of acquaintances, everyone knows krepli, but in the German one, no one does. So even if you can’t really assign the pastry to a particular cuisine, the fact remains that it tastes incredibly delicious. So it is not so important what kind of cuisine it is, isn’t it?
What can I replace kefir with?
Krebli dough is always made with a sour milk product. Kefir is perfect for this. However, if you want to use something else instead, you can replace kefir with plain yogurt or buttermilk. You will get just as tasty krepli. Alternatively, you can use sour cream instead of kefir. Just keep in mind that you will probably need less flour, since sour cream is less liquid than kefir, plain yogurt or buttermilk.
How to serve and store krebli?
Krebli taste best immediately after frying, while they are still warm. Then they are really fluffy and soft. In the next few days, they are still delicious, but they become a little firmer and not as fluffy as the day they were made. You can serve the pastry both sweet and savory, as it contains little sugar. For example, it tastes delicious with jam, sweetened condensed milk or honey for dessert. Krebli are also ideal for breakfast with sweet or savory dips. You can also sprinkle them with powdered sugar. But krepli also taste heavenly delicious on their own – with a cup of coffee or tea, for example. They are perfect as a snack between meals and to take away. Instead of bread with a soup or with main dishes, they are just as good. By the way, especially children love this fried pastry.
Store the leftover krebli in an airtight container, such as a lunch box, in the refrigerator. You should decorate them in the next 2 – 3 days.
These krebli are
- very fluffy,
- incredibly tasty,
- easy and quick to make from common ingredients and without yeast,
- versatile to serve,
- sweet and savory delicious,
- perfect to take away,
- loved by children.
Krebli recipe with kefir
The exact quantities and step-by-step instructions for making the krebli yourself can be found below in the box recipe.
This krebli recipe is very easy and does not require yeast, so you can quickly conjure up the pastry on the dining table. You’ll need kefir, sour cream, eggs, flour, baking powder, a little sugar, some salt and vanilla for flavor. If you plan to serve krepli savory, you can also omit vanilla.
How to make krepli yourself
- Mix kefir, sour cream, eggs, sugar, vanilla and salt. Add flour with baking powder and knead into a very soft, somewhat sticky dough. Cover the dough and let it rest for 15 minutes.
- Then roll out the dough to a thickness of about 0.5 cm, cut into squares or lozenges and shape into loops. Fry in a generous portion of vegetable oil over medium heat until golden yellow to golden brown on both sides. Done!
How to make krepli: tips and tricks
- You can make kefir for the krebli yourself.
- You can replace kefir in the recipe with plain yogurt, buttermilk or sour cream. If you use sour cream, you will probably need less flour than the recipe says.
- If you plan to serve the pastry savory, you can omit vanilla from the recipe.
- To give the dough the right consistency, add flour in batches. The amount of flour specified in the recipe may vary. The dough should be very soft and somewhat sticky, not mushy and not too firm.
- Unlike the hvorost dough, you should not roll out the krebli dough too thinly so that the pastry tastes fluffy. It should not be rolled out thinner than 0.5 cm.
- Do not fry krepli longer than necessary, otherwise they may taste dry. Their color should not be too dark after frying.
- It is best to serve krebli immediately after frying. That’s when they taste the tastiest.
Did you make krebli according to this recipe? I look forward to your result, your star rating and your comment below on how you liked the fluffy pastry.
Work up an appetite for even more goodies. Try:
- Blini (blinchiki) – classic recipe for Russian thin pancakes
- Oladi like fluff – world best recipe for Russian oladushki
- Syrniki – delicious recipe for popular Russian cheese pancakes
Krebli / krepli
- 250 g kefir
- 200 g sour cream
- 2 eggs
- approx. 750 g flour
- 23 g baking powder
- 20 g sugar
- 1 tsp salt
- flour for the work surface
- vegetable oil for frying (neutral taste)
for dusting (alternative)
- powdered sugar
- In a mixing bowl, whisk together kefir, sour cream, eggs, sugar, vanilla and salt until homogeneous.
- Mix flour with baking powder, add it in batches to the kefir mixture and knead it into a very soft, somewhat sticky dough. Cover the dough and let it rest for 15 minutes.
- Dust the work surface with flour and roll out the dough to about 0.5 cm thick. Cut it into squares or diamonds, slit the center of each square or diamond, and pull one end through the slit to make a loop.
- Put a generous amount of vegetable oil in a thick-bottomed saucepan and heat over medium heat. Fry the pastries in batches over medium heat until golden yellow to golden brown on both sides and drain on a paper towel.
- Alternatively, dust the krebli with powdered sugar.
- Kefir can be substituted for plain yogurt, buttermilk or sour cream. With sour cream, less flour may be needed.
- To give the dough the right consistency, add flour in batches. The amount of flour indicated may vary. The dough must be very soft and somewhat sticky, not mushy and not too firm.
- Do not roll out the dough too thinly so that the pastry tastes fluffy.
- Do not fry krepli longer than necessary or they may taste dry. Their color should not be too dark after frying.
- Note the detailed tips and tricks for making the krebli yourself at the top of the post.