Krebli with kefir in German

Step-by-step preparation

Cooking time: 2 hr

1. STEP 1

   

   How to make Krebel crabs with kefir in German? Prepare your food. Kefir is suitable for any fat content; it can be mixed in half with sour cream or replaced with yogurt. Sift the flour first. This will not only remove possible debris, but also saturate it with oxygen, which will make the baked goods more airy and soft. Adjust the amount of sugar and salt depending on whether you want to bake sweet or salty crabs. I have a sweet version.

2. STEP 2

   

   Heat the kefir over low heat until it becomes warm. Add soda to it and leave for 5 minutes. During this time, a reaction will occur between the acid contained in kefir and the alkali, which is soda. As a result, a large amount of carbon dioxide will be released, which will make the dough very fluffy. This will happen much faster in warm kefir, which is why we heated it. You will see that the mass will foam a little and rise.

3. STEP 3

   

   Wash and then dry the eggs well. Be sure to wash them before using them, as even seemingly clean shells can harbor harmful bacteria. It is best to use food grade detergents and a brush. Break the eggs into a separate bowl. Beat the eggs with sugar, then add salt to them. You can use a regular fork, just mix the whites with the yolk.

4. STEP 4

   

   Pour the egg mixture into the kefir.

5. STEP 5

   

   Gradually adding flour, knead the dough. Be prepared for the fact that you may need more or less flour than indicated in the recipe; you can learn more about this in the article on this topic. There is a link to it at the end of this recipe. Focus not on the amount of flour, but on the desired consistency of the dough. It should become homogeneous, smooth and not sticky.

6. STEP 6

   

   Cover the bowl with the dough with a towel and leave to rest for 1 hour. During this time, the flour will finally absorb all the liquid, and the dough will become even more elastic.

7. STEP 7

   

   Sprinkle the table with flour and roll out the dough on it into a layer 5 mm thick.

8. STEP 8

   

   Cut the dough into rectangles or diamonds. I used a wheel-shaped knife.

9. STEP 9

   

   Make a cut in the middle, not reaching the edges.

10. STEP 10

    

    Now take the workpiece by one edge and pull it inward through the cut, turning it outward.

11. STEP 11

    

    Heat the vegetable oil in a container suitable for frying - a cauldron or a frying pan with high sides. Turn the heat to medium and start frying the crabs, placing them in batches of several pieces. They should float freely in the oil to cook evenly. Keep in mind that the crabs will increase in size. How to choose a frying pan and vegetable oil for frying, read articles on these topics. There are links at the end of this recipe, under the steps.

12. STEP 12

    

    Fry them until golden brown on both sides. During this process, turn the crabs several times using two forks.

13. STEP 13

    

    Remove the finished crabs with a slotted spoon onto a plate with a paper towel; it will absorb excess fat. You can sprinkle them with powdered sugar or jam to taste.

14. STEP 14

    

    Serve the crabs in any form - they are delicious both warm and cold. Bon appetit!

Comments on the recipe

tatyanochka2022

12.09.2023

4.5

Krebls with kefir in German aroused my interest due to their unusual name. The crabs were absolutely easy to prepare. I made them with 1% kefir, which is quite liquid. Maybe because of this I needed more flour. Having prepared the dough, I left it for 1 hour at room temperature, after which I rolled it out into a layer about 5 mm thick, cut it into rectangles, made cuts in them and formed ridges. Fried in vegetable oil. The crabs in the frying pan “grew”, browned well, covered with a crust, and remained soft inside. They taste like brushwood. I tried the crabs with jam and condensed milk. I ate without them. In my opinion, it’s even tastier, you can feel the delicate taste of the baked goods. Thank you very much for the recipe!

Natasha

12.09.2023

4.8

They really turn out very tasty and fluffy. Instead of kefir, you can use fermented baked milk; it doesn’t have the sourness of kefir, and the crabs will taste more tender. I always use only the highest grade flour, the baked goods turn out fluffy and white. Of course, I fry it in odorless vegetable oil; if it suddenly turns out greasy, you can put it on a napkin and let the oil drain. Bon Appetit everyone.

Julia

12.09.2023

4.8

Thank you! I will try! Instead, I'll give you this recipe:

Irisha

12.09.2023

4.9

These crabs look very appetizing:) the crust is so beautiful and the crack is airy)

Faith faith

12.09.2023

4.6

Glad you liked it, cook for your health

Natalie

12.09.2023

4.6

Yummy with milk!!!!!!!! I used to cook it often, I reminded you I’ll cook it again!!!!!! THANK YOU!!!

Faith faith

12.09.2023

4.9

Natalie, hello! Such reminders often help me too. Sometimes I get hung up on some recipes and forget about others. Then someone will publish a recipe, and I think how could I forget.