Grebble (also spelled Krebel, Kreppel, or grebli depending on regional dialect) is a traditional Mennonite fried pastry — twisted ribbons of soft dough fried until golden and dusted with sugar. The recipe traveled with Mennonite communities from Prussia to Russia, then to the United States and Canada with the great Mennonite migration of the 1870s. Today they’re a fixture at Mennonite community functions, family reunions, and church suppers across the Midwest and Great Plains. Below is the classic recipe.
Why Grebble Are a Mennonite Classic
Grebble are deceptively simple — a basic enriched dough rolled thin, cut into strips, twisted, and fried in hot oil. The result is light, crispy, slightly chewy, and just sweet enough. Unlike funnel cakes (which use a thin batter poured through a funnel) or donuts (which use yeasted dough), grebble use a buttery rolled dough that creates a flakier, more pastry-like texture. They’re the kind of recipe that defines a specific cultural heritage — passed down through generations of Mennonite, Hutterite, and Russian-German families.
Grebble (Mennonite Fried Pastry)
Prep: 30 min · Cook: 15 min · Total: 45 min · Yield: About 30 grebble
Ingredients
- 3 cups (375g) all-purpose flour
- 1/4 cup (50g) granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup (120ml) heavy cream (or half-and-half)
- 1/4 cup (60ml) milk
- 1 teaspoon pure vanilla extract
- Vegetable oil for deep frying (about 4 cups)
- Powdered sugar or cinnamon-sugar for dusting
Instructions
- Step 1. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Step 2. In a separate bowl, beat the eggs lightly with a fork. Add the cream, milk, and vanilla. Whisk to combine.
- Step 3. Pour the wet ingredients into the dry. Stir with a wooden spoon until a soft dough forms. Knead briefly in the bowl (just to combine, don’t overwork).
- Step 4. On a lightly floured surface, roll the dough out to about 1/4-inch thickness.
- Step 5. Cut the dough into rectangles about 2 inches wide by 4 inches long.
- Step 6. In the center of each rectangle, cut a 1-inch slit lengthwise.
- Step 7. Take one end of each rectangle and pull it through the center slit to create a twisted shape (like a pretzel or knotted ribbon).
- Step 8. Heat 2 inches of vegetable oil in a heavy-bottomed pot to 365°F (185°C). Use a thermometer for accuracy.
- Step 9. Fry the grebble in batches of 3-4 at a time. Cook until golden brown on the bottom (about 1 minute), then flip and cook the other side (about 1 minute more).
- Step 10. Remove with a slotted spoon to paper towels to drain.
- Step 11. While still warm, toss generously with powdered sugar or cinnamon-sugar. Serve warm.
- Step 12. Best eaten the day they’re made. Store leftover grebble at room temperature in an airtight container for 1-2 days; they soften but remain edible.
Tips From My Kitchen
Oil temperature is critical. Too cool (below 350°F) and the grebble absorb oil and become greasy. Too hot (above 375°F) and the outside burns before the inside cooks. Use a thermometer and maintain steady temperature throughout. Let oil recover temperature between batches.
Twist tightly for the best shape. When pulling one end through the slit, pull firmly so the dough holds the twisted shape during frying. Loose twists may unfold when they hit the hot oil.
Variations across communities: Some families add cinnamon to the dough itself (1 tsp). Others substitute buttermilk for cream for a tangier flavor. Some Mennonite traditions cut the dough into diamonds rather than rectangles. All variations work — adjust to your family’s heritage version.
Frequently Asked Questions
What are grebble?
Grebble (also called Krebel, Kreppel, grebli, or Mennonite cookies depending on regional variation) are a traditional Mennonite fried pastry — twisted ribbons of slightly sweetened buttery dough fried until golden and dusted with sugar. They originated in Mennonite communities in Prussia and traveled to Russia, then to the U.S. and Canada with the great Mennonite migration of the 1870s.
What’s the difference between grebble and donuts?
Grebble use an enriched rolled dough (no yeast) that creates a flakier, more pastry-like texture. Donuts use yeasted dough that creates a fluffier bread-like texture. Grebble are also smaller and twisted into ribbon shapes, while donuts are typically round with holes. Both are fried, both are sweet, but the textures and traditions are distinct.
What does grebble taste like?
Light, crispy on the outside, slightly chewy on the inside, with a buttery flavor and gentle sweetness. The texture is between a funnel cake (crispy) and a beignet (pillowy). The taste is reminiscent of homemade donut holes or fritters. Most grebble are eaten warm, dusted in powdered sugar.
How long do grebble last?
Best eaten the day they’re made — within 4-6 hours of frying for the freshest texture. Leftover grebble store at room temperature in an airtight container for 1-2 days but soften noticeably. They don’t freeze well — the texture deteriorates significantly.
What’s the right oil for frying grebble?
Neutral-flavored vegetable oil with a high smoke point: canola, vegetable, sunflower, or peanut oil. Avoid olive oil (too strong a flavor) or butter (burns at frying temperature). The oil should be 2 inches deep in a heavy pot. Use a thermometer to maintain 365°F (185°C) throughout frying.
Can I bake grebble instead of frying?
Yes — but the texture changes significantly. Baked grebble are denser and less crispy. To bake: place twisted shapes on a parchment-lined sheet, brush with melted butter, and bake at 375°F (190°C) for 12-15 minutes until golden. Toss in cinnamon-sugar while still warm. They taste good but lack the signature fried texture.
Why is the spelling so varied?
Mennonite communities historically spoke Plautdietsch (Low German), which had multiple dialects across regions. As communities migrated to Russia and then to North America, the pastry name was spelled differently — Krebel, Kreppel, grebble, grebli. All refer to the same pastry. The most common American spelling today is ‘grebble.’