Someone will say - brushwood, and make a big mistake. These are lush, airy, most delicate kefir-based kefir pastries, traditional for German cuisine. The texture is similar to donuts. Our brushwood is crispy, and the krebel is soft. Another difference: sweet pastries can be sweet, they eat it, dipping it in jam and drinking tea. Having made a little salty, donuts are used like bread. Instead of kefir, it is allowed to use curdled milk, yogurt, sour milk and other fermented milk products.
Figured baking has only one drawback - calorie content. Whole 339 kcal. per 100 gr. Therefore, gather your will into a fist and do not get too carried away.
How to bake kefir crabs
Here is a classic German recipe for a sweet crebel. If you decide to bake for Russian borscht, remove the sugar.
Take:
- Kefir - half a liter.
- Eggs - 2 pcs.
- Flour - 600 gr.
- Soda - a small spoon.
- Sugar - 2 large spoons.
- Salt - a teaspoon.
- Sunflower oil - a glass.
Recipe with photo
Remove the yogurt from the refrigerator in advance, or warm it up a bit before using.
Pour the drink into a bowl. Add soda. Walk for about 5 minutes so that the soda starts working and the mass begins to rise.
In a separate bowl, beat the eggs, adding sugar. At the end, salt and whisk again.
Combine kefir and egg mixtures. Loosen and start gradually adding the sifted flour.
At the end, pour carefully, the dough mass should not be too steep, as on dumplings, for example. the right cradle dough sticks to your hands. It is soft and supple.
Cover the lump with a towel and let it rest for an hour.
Put the dough on the table, roll out a rectangle 1-1.5 cm thick.
Cut into strips lengthwise and across. You should get rectangles. Cut out the middle of the rectangles.
Next, take the workpiece in your hand, shake it a little. She will sag. Take the bottom of the workpiece with your hand, stick the end through the hole and lower it down (turn it out). Krebel is formed according to the type of brushwood.
Pour oil into a saucepan or deep frying pan. Heat it up, throw in the workpieces.
Make sure the cradles float in the oil halfway down. Do not move away from the stove, constantly turn.
To help novice cooks, I found a video with a step-by-step explanation of the preparation of krebels on kefir dough. May you always be delicious.
German krepel recipe with step by step preparation.
- Dish type: Desserts and pastries
- Recipe Difficulty: simple recipe
- National cuisine: German cuisine
- Occasion: Picnic, Dinner, Snack
- Preparation time: 10 min
- Time for preparing: 1 hour 45 minutes
- Servings: 1 portion
- Amount of calories: 194 kilocalories
I was interested in the recipe from the German Krepli order table. When I began to study the topic, I found out that housewives prepare such kreples mainly when there is some kind of sour-milk product left in the refrigerator that needs to be used. Krepli can be cooked on kefir, sour cream, yogurt. Even on a mixture of these dairy products.
The main thing is that the dough should turn out to be loose, tender and stand for at least 1 hour, or even all 2, before cooking.Ingredients for 1 serving
- Kefir 300 ml
- Wheat flour 450 g
- Sugar 20 g
- Soda 12 g
- Salt 10 g
- Chicken eggs 1 pc.
Step by step recipe
- For cooking, we need flour, egg, salt, sugar, kefir, soda.
- Combine kefir and egg.
- Beat, adding sugar and salt.
- Add flour sifted with soda.
- Do not add flour all at once, but gradually. The dough should be slightly sticky to your hands.
- Leave the dough under a towel for 1 hour.
- Roll out the dough with a thickness of 0.7-1 cm. Cut it into small rhombuses and make cuts in the middle.
- Pass 1 end of the rhombus through the slot and unscrew the product.
- Fry krepli in a pan, in vegetable oil until golden brown on both sides. Fire is below average.
- The fasteners are ready.
If you have tried all the recipes of your mothers and grandmothers, why not try the pastries of German grandmothers? Moreover, these are recipes for wonderful pastries, from which everyone will be delighted. For example, cook fluffy crabs not kefir in German. Simple and budgetary products that are always in the house, simple preparation. And for breakfast you have a mountain of beautiful, ruddy pastries ready.
Brushwood, donuts, donuts, cheese sticks ... What we don’t cook for our family for weekend breakfasts! These days you can not rush anywhere, get together in the kitchen or in the living room and have a leisurely breakfast. These are priceless minutes when everyone eats together, makes plans for the coming weekend, chats about everything in the world and remembers childhood with grandmother's buns.
What are crabs? Donuts, you might say, and you'd be right. Or say that it is brushwood and guess too! Then what's the difference? Krebli is similar in shape to brushwood, which is well known to us from childhood. But they are not as crispy. Rather, on the contrary, they are as soft and lush as those that we all fell in love with in the same childhood!
At a time when our grandmothers were baking brushwood or lush donuts, other grandmothers were preparing crabs for their grandchildren. They kneaded the dough with sour milk and sour cream, adding soda and yeast to it for reliability. In an acid-based dough, you need to be sure: if soda does not work, yeast will work during proofing. So rest assured, there is no mistake in the list of ingredients!
German children ate crabs with milk, honey or jam. Depending on what else was served to the table, the amount of sugar in the recipe was regulated. The sweeter the additives, the less sugar in the recipe. If everyone had different tastes at the table, then the dough for crabs was kneaded with a minimum amount of sugar and powdered sugar was served for sprinkling.
Like it or not, this pastry is definitely worth a try to figure out exactly what's what. One thing is for sure - you will love it! The mountain of fragrant products in general, few people can leave indifferent. Especially when there is time to eat it thoughtfully and with feeling.
Ingredients:
- kefir or curdled milk - 250 ml
- chicken egg - 1 pc.
- sunflower oil - 2 tbsp.
- sour cream of any fat content - 150 g
- baking powder - 1 sachet
- dry yeast - 4 g
- sugar - 2 tbsp.
- salt - 1 pinch
- wheat flour (highest grade) - 400 g
- vegetable oil for frying - at least 1 cup.
Cooking method
All products for cooking should be at room temperature, so sour cream, kefir and egg should be taken out of the refrigerator and warmed at room temperature for at least 1 hour.
Before starting work, get and measure all the products. For a dough that is kneaded by hand, this is important. Then you won’t have to measure anything in the process with dirty hands. 
Prepare milk and egg base. In a bowl or saucepan, mix sour cream, kefir, salt, sugar, eggs, yeast and baking powder. Mix. This is necessary in order to start the chemical reaction of acidic dairy products and baking powder components. 
If the baking powder was not at hand, it can be replaced with 1 tsp. topless soda.
Add vegetable oil to the dough. Sift flour and add 2/3 of the volume to the dough, knead the dough. The dough should be soft and slightly sticky to your hands. Add the remaining flour in parts, trying to avoid the temptation to add more than required. Otherwise, the dough will be too dense and the crabs will not be as fluffy and tasty. 
You should not add all the flour at once to the dough that you are trying for the first time, or for which flour from a new manufacturer is used. It is always better to add a little than to get a rough dough that you have to throw away.
Knead the dough until smooth. Roll it into a ball and put it on the bottom of the pan, cover with a lid or tighten with a film. Leave the dough for 1 hour. In winter, it is quite possible to leave the dough at room temperature, but in the summer heat it is better to put it in the refrigerator. 
While the dough is coming up, you can set the table, decide what the cradles will be served with. In addition to traditional milk, honey and jam, our favorite condensed milk or chocolate sauce is perfect.
Prepare your workspace in advance. For frying crabs, you need a frying pan with high sides. Pour at least 1 cup of oil into it. Then the crabs will be able to fry completely and will be very beautiful and ruddy. Prepare a large flat plate as well and line it with several layers of paper towels or napkins. It will be possible to lay ready-made crabs on it to get rid of excess oil.
After an hour, the dough will increase in volume, become lush. You can fry crabs! 
Cooking crabs is an active and fast process, therefore Before starting to work with the dough, you need to put the oil to warm up. The fire under the pan should be kept at a level slightly above average, this will be enough so that the crabs do not burn, but are fried until golden brown.
Dust the work surface with flour. Take out the finished dough, divide it into 4-5 parts, it is more convenient to work with. Roll out a portion of the dough into a rectangle with a thickness of at least 1 cm, it can be a little thicker. Divide the dough into 8 rectangles with a knife or scraper. In the middle of each piece, make an incision and turn one end of the workpiece through it. 
In order for all the skewers to turn out even and beautiful, the dough blank must be rolled out in the form of a rectangle in two directions, and not in a circle.
Gently drop the dough pieces into the hot oil. It is not worth stuffing the pan tightly with products, they should have enough space to increase in size and bubble.
To prevent the oil from burning, it is good to shake off the remnants of flour from the blanks that are sent to be fried in oil so that it does not burn.
As soon as one side becomes ruddy, turn the donuts over with a fork or knife, gently picking up on one side. This must be done carefully, as you can easily get burned! 
Put the finished products on a dish with napkins so that the glass is excess oil and they cool a little. 
Before serving, put the resulting products on a large plate or tray, sprinkle with powdered sugar on top. It will turn out very nice! 
Brew fresh aromatic tea or strong coffee for lovers and serve breakfast. And for family gatherings at a leisurely breakfast, stock up on different types of grandmother's jam, condensed milk, honey or chocolate sauce. Pour cold milk into large glasses, put a huge baking dish in the middle of the table and you can call everyone to the table! 
Life hack for zealous housewives - pies
Crable dough is also ideal for fried pies. Any. Sweet, or apple jam. Salty, with the remnants of mashed potatoes from dinner or with meat, similar to belyashi.
Therefore, pies can be formed from part of the dough and fried for dinner, and served with chicken broth.
To prepare such pies, divide the dough into pieces weighing 40 grams each or of a size that fits in your fist.
Small pies in boiling oil are fried faster, respectively, they are less saturated with oil.
Roll out circles from the dough. Lay out the filling in the center. 
Shape the pies and pinch around the edge. It is easy to press down on top to gently distribute the filling throughout the cavity of the pie. This way it will cook evenly. 
Fry without placing too tightly in the pan, they will also increase significantly in volume. 
Attention!
The pies take much longer to fry, so the heat under the pan with oil should be reduced, otherwise the pies on top will burn and the filling may remain raw.
Turn pastry over and fry until done. Then they are also laid on several layers of napkins so that excess oil is glassed. 
This is how you can kill two birds with one stone, that is, breakfast! More precisely, prepare breakfast, and at the same time lunch. Or a snack if you plan a long walk after breakfast, because a basket of homemade pies has been a cherished dream since the time of children's fairy tales.
Bonus
Watch a video on how to make delicious crabs:
Such delicious pastries usually do not remain after meals, the struggle goes to the last bite! But if you need to save a certain amount of baking, then it is best to store it in a plastic bag and in the refrigerator.
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