Who doesn't like a fresh warm fastnacht?
- 1/4 cup warm water (105-115 F)
- 1 package yeast
- 2 tbsp. sugar
- 2 1/2 cups lukewarm milk
- 4 1/2 cups flour
- 4 eggs, beaten
- 1/2 cup shortening, melted
- 1 cup sugar
- dash salt
- 5 1/2 cups flour
Dissolve yeast in warm water in a large bowl. Set aside. Mix together sugar, milk, and 4 1/2 cups flour and add to the yeast mixture. Cover with plastic wrap and set in a warm place overnight.
In the morning add the next 4 ingredients. Add the 5 1/2 cups flour slowly. If may not all be needed. Dough should be sticky but be able to be handled. Let rise until doubled, approximately 2 hours. Dough is doubled when your finger stuck in the dough leaves an indentation.
Roll out dough to approximately 3/4" think and cute with a biscuit or doughnut cutter with or without the center hole. Let rise 1 hour. Drop into hot fat (375 F) with the raised side down, so the top side will rise while under side cooks. Fry for several minutes on each side until golden brown. Drain on absorbent paper towel. May be sprinkled with confectioners' sugar.
Kitchen Kettle Village, Intercourse pa, doughnut, fastnacht, recipe
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