Volunteers churn out over 500 dozen keuchels as part of pre-Lenten tradition
ST. MARYS - A whopping 540 dozen keuchels were quickly snapped up on Monday during the Sacred Heart Social Committee’s pre-Lenten endeavor.
The keuchel sale was back in full force this year as it did not take place last year. Due to high demand the keuchels are only sold by pre-order which concluded on February 9. Initially organizers planned to make 460 dozen which was increased due to the high demand. The additional keuchels were offered to those on the three-page waiting list.
On Monday community members stopped by the Sacred Heart Parish Center in St. Marys from 3-6 p.m. to pick up their keuchels which were offered as either sugared or plain and sold in half or whole dozen. Linda Brunner, Sacred Heart Social Committee codirector, noted the keuchels can be frozen as well to enjoy at a later date.
“A majority of the work in making the keuchels is done in one-day,” Brunner said.
She explained they started prep work on Sunday by gathering ingredients then began making keuchels at 6 a.m. Monday. The final keuchel dropped into the fryer at about 5 p.m.
Volunteers faced a new challenge this year due to a machine malfunction after which they were tasked with having to hand cut and weigh the last batch of 60 dozen keuchels.
Over 100 volunteers from Sacred Heart and surrounding parishes gathered bright and early Monday morning to begin the tedious keuchel-making process. After the dough is mixed, it is cut into 2.5 oz. pieces which are then placed inside a proofing machine that helps to raise the dough at a faster pace.
Next a sheeter machine flattens the dough then volunteers hand stretch the dough over their knuckles into disc shapes, with the ideal consistency of a keuchel being thinner in the middle and thicker on the edges. The dough is raised a bit more before it is fried, coated with a mixture of granulated and powdered sugar, and bagged for distribution.
Situated in various areas encompassing the bakery, fry room, and cafeteria, volunteers are tasked with specific duties. Some of the committee’s regular day shift volunteer bakers who help in making various breads and rolls for parish events, assist with mixing and prepping the keuchel dough. While the night shift bakers complete the task by sugaring the keuchels. Other volunteers lend a hand wherever needed including inside the fry room among other tasks.
The amount of ingredients used to make this year’s keuchels could feed a small army including 650 eggs, over 450 lbs. of flour, 300 lbs. of granulated sugar
and 200 lbs. powdered sugar.
Brunner anticipates the parish has been conducting the keuchel sale for at least 25 years.
The traditional German fried dough, also referred to kniekuchle or kuchle, date back to 1500 with an earlier version likely started in 14th century abbey bakeries. They were made to rid the home of indulgent ingredients such as butter, sugar and fat prior to the start of the Lenten fasting season. Today the beloved yeast pastries have remained a part of Lenten tradition.