Krebli / krepli
These krebli are so fluffy and soft that you have the feeling they will melt in your mouth after each bite. Whether for dessert, breakfast, snacks or main dishes – you can serve them in many ways. Especially children are delighted with the fried pastry. In addition, this recipe is easy and quick to make without yeast.
Servings 37 pieces
Ingredients
- 250 g kefir
- 200 g sour cream
- 2 eggs
- approx. 750 g flour
- 23 g baking powder
- 20 g sugar
- 1 tsp salt
- vanilla
- flour for the work surface
- vegetable oil for frying (neutral taste)
for dusting (alternative)
- powdered sugar
Instructions
- 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.
Notes
- 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.