Fastnachts
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Active dry yeast or 1 |
| Cake compressed | ||
| ¼ | cup | Warm water |
| 2 | cups | Milk |
| 1 | teaspoon | Sugar |
| 6 | cups | (to 7) all-purpose flour; |
| Sifted | ||
| 2 | Eggs | |
| 4 | tablespoons | Butter; melted |
| ¾ | cup | Sugar |
| 1¼ | teaspoon | Salt |
| Fat; for deep-fat | ||
| Frying | ||
| Confectioner's sugar | ||
Directions
Recipe by: The American Heritage Cookbook - ISBN 0-8281-04-03-4 Sprinkle yeast over warm water to dissolve. Scald milk, remove from heat, and cool. Add 1 tsp of sugar, 3 cups of flour and the yeast, stir thoroughly. Cover and let stand in a warm place until double in size. Beat eggs vigorously and combine with butter, sugar, salt, and remaining flour. When the dough rises, stir in the egg mixture. At this point, mixture should be stiff enough to roll. Add more flour, if needed. Cover and let rise in a warm place a second time until double in size. Punch down with your fist, then roll about 12-inch thick on a lightly floured board. Cut into 2-inch squares, making a slit in the middle. Cover and let rise a third time. Fry several at a time in deep fat preheated to 350°F. Drain on paper towels and sprinkle with confectioners' sugar.
from my kitchen to------------------------------->yours..... Dan Klepach