Fastnacht Kuechles Recipes

FASTNACHTS (GERMAN DOUGHNUTS)

Steps:

• Dissolve yeast in lukewarm milk.
• Sift in flour and salt in bowl.
• Make a hole in the center.
• Pour dissolved yeast and all other ingredients into the hole and mix until not sticky.
• Cover and let rise until doubled.
• Punch down, then let rest for 10 minutes.
• Roll out to about 1/4-inch and cut.
• Let rise another 20-30 minutes.
• Fry in deep fat until light brown.
• While still hot, roll in sugar.

NANA'S FASTNACHTS

Steps:

• Warm the milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm. In a small bowl, proof the yeast by adding the warm water to the yeast. Let stand 10 minutes.
• In a large bowl mix together the teaspoon of sugar and 3 cups of the flour. Stir in milk until smooth. Add proofed yeast and mix well. Cover and let rise until doubled in size.
• Stir in beaten eggs, melted butter or margarine, one cup of sugar, salt, and enough of the remaining flour to make a stiff dough. Cover and let rise for a second time until doubled.
• Punch down dough and divide into 2 portions. On a lightly floured surface, roll out dough to 1/2 inch thickness. Cut dough with a biscuit cutter. Make 2 slits with a sharp knife in the middle of each doughnut. Cover and let rise a third time until doubled in size.
• Deep fat fry in oil or lard for 3 to 4 minutes on each side until lightly browned. Rotate to ensure even cooking. Drain on brown paper bags. Toss in confectioners sugar while still warm.

FASTNACHT KUECHELES RECIPE

Steps:

• - in large bowl, mix 1 1/2 cups flour, yeast, salt and sugar - heat milk and shortening in a saucepan until it is just lukewarm. It isn't necessary for the shortening to melt - add to dry ingredients in bowl, beat 2 min. at med. speed - add egg and 1/2 cup or more add'l flour to make thick batter. Beat at high speed for 2 min. Stir in more flour to make a soft dough, kneading lightly. Let rise for 1 hour - place dough on board and knead lightly. Roll out to 1/4 to 1/2 " thickness - cut into squares. Let stand while oil heats to 375. - pull on outside edges so dough is thinner in center. Place in oil, one at at time. Brown one side, flip and then brown other

FASTNACHT KUCHEN

Steps:

• Combine the hot mashed potatoes, 1 cup of the sugar, the yeast, warm water or potato water, and 1 cup of the flour.
• Beat until smooth and let rise until dough is light and full of bubbles about an half an hour.
• Stir the mixture down and add the remaining 1 cup sugar, the warm water or scalded and cooled milk, melted butter, eggs, salt, and the remaining 6 cups flour.
• Beat together, add more flour if necessary to make a firm dough.
• Brush with butter, cover, and let rise until doubled. Punch the dough down and turn out onto a floured board. Knead lightly.
• Roll out and cut with a doughnut cutter, or cut with a knife into the traditional diamond shapes. Let sit for about 20 minutes.
• Fry in Oil at 375 degrees until browned. Roll in powdered sugar when done.
• If desired, the dough may be kept in the refrigerator for several days to be used as needed.