When Hilda Gerbrandt walks into the studio with a plate of fresh Rollkuchen, we pay attention. A regular Eagle 93.5 morning show guest, Gerbrandt brought not one, but two kinds of the beloved Mennonite treat for her latest appearance, including the peach-filled Folla Rollkuchen that had everyone buzzing.
“It's something I enjoy. It's something about that my mom taught me. And I think when you have these good childhood memories of mom’s baking or cooking and so on like it's a comfort.” - Hilda Gerbandt, sharing memories of making Rollkuchen with her Mom.
Rollkuchen Culture: A shared favourite across generations
Gerbrandt shared that Rollkuchen might be best known as a Mennonite favorite, but it is far from exclusive.
“I kind of researched it a little bit and in different cultures, they're just like ‘Oh yeah, we have these in Russia’ or ‘we have these in Italy.’ The same thing just different name.”
She described it as “like a deep fried bread. It's like a bread-based fritter.”
A recent Facebook post from the Eagle 93.5 asking listeners how they enjoy their Rollkuchen sparked dozens of comments. Some liked them twisted. Some kept it classic. Others were more focused on texture.
Gerbrandt weighed in on her preferred Rollkuchen style: “My mom taught me you always have to put the twist in them. That's what they are.” She continues, “It's something I enjoy. It's something about that my mom taught me. And I think when you have these good childhood memories of mom’s baking or cooking and so on like it's a comfort.”.
Folla Rollkuchen
Gerbrandt also brought a tray of Folla Rollkuchen, filled with sweet peaches.
“These have peaches. They are not home canned because you know what that's we're just the two of us at home now. But I did sample one yesterday and it was a success because I hadn't made them for so long.”
She explained that her mother used to can peaches specifically for this recipe, but for this batch she used store-bought.
The dough, she noted, is different from pizza or bread dough:
“With all rollkuchen dough the leavening agent is baking powder whereas with the pizza dough it might be yeast. Same with bread or bun dough it would be yeast.”
Do you do the twist?
While there may not be a single reason behind the twist in Rollkuchen, or the tiny slits cut lengthwise into the dough before frying, Gerbrandt did offer a few theories.
“I did a little bit of research. I didn't come up with one solid answer but some opinions. When you're frying them the oil can bubble up through and they cook inside. You don't end up with some raw dough.”
The filled versions require a different approach.
“The [folla rollkuchen] dough was too thick and there was still raw dough in the center because of course you're not cutting slits in those so you have to make sure the dough isn't too thick when you're doing that.”
Related stories:
- Baked with love: The secret to Hilda Gerbrandt’s delicious buns
- The introduction that sparked 70 years of marriage: ‘I’m Paul Peters’
Jam, pudding, and Rogers syrup
The Facebook thread also revealed some unusual serving options including chocolate pudding and rhubarb sauce.
Gerbrandt laughed along with co-host Jayme Giesbrecht when one commenter insisted, “The best way to eat Rollkuchen is dipping it in warm but not hot homemade chocolate pudding.”
Others talked about puffed-up Rollkuchen filled with jam or broken open to make room for a watermelon slice. Gerbrandt recalled a coworker’s kids doing just that.
“They would break them open to find where the little bubble was and then they would stick their piece of watermelon inside.”
Rogers Syrup came up more than once during the segment and Gerbrandt confirmed it was a staple in her home.
“Mom would have one of those classic metal pails of Rogers Syrup and then we would just fill a little container. Roger Syrup was a staple.”
Are you getting hungry?
No matter how you roll your Rollkuchen — twisted, sealed and puffed up like a “folla” or flat and fluffy — one thing’s for sure: there’s something about the smell of frying dough and a splash of Rogers Golden Syrup that brings back memories for many Mennonite homes. And when someone like Hilda Gerbrandt shows up with a plate full of tradition and good humour, we are reminded of those special times. Thanks Hilda!
