Krebbel
Krebbel is a type of deep fried German donut. In the Norka dialect it is pronounced "Grebbel."
Krebbel or Grebbel
1/2 c. soft butter (no substitute)
1/2 pint sour cream (do not use fat free or low fat)
4 eggs-beaten
4 cup flour
1/4 teaspoon baking soda
2 tablespoon sugar
1/2 teaspoon salt
2 teaspoon baking powder
Sift dry ingredients. Combine butter, sour cream and eggs, add dry ingredients. Makes a soft sough. Let rest at room temp. 1 hour - will rise. Knead down and roll out on lightly floured board to about 1/8" thick. Cut into desired shape and cut center slits (2) twist and drop into 350 degree hot oil. Watch closely and turn over and fry to lightly browned. Drain on paper towels, shake in powdered sugar.
1/2 c. soft butter (no substitute)
1/2 pint sour cream (do not use fat free or low fat)
4 eggs-beaten
4 cup flour
1/4 teaspoon baking soda
2 tablespoon sugar
1/2 teaspoon salt
2 teaspoon baking powder
Sift dry ingredients. Combine butter, sour cream and eggs, add dry ingredients. Makes a soft sough. Let rest at room temp. 1 hour - will rise. Knead down and roll out on lightly floured board to about 1/8" thick. Cut into desired shape and cut center slits (2) twist and drop into 350 degree hot oil. Watch closely and turn over and fry to lightly browned. Drain on paper towels, shake in powdered sugar.
Source
Recipe From Zion Daughter Cookbook, Portland Oregon by Mrs. Peter Klaus
Last updated December 28, 2018.