Fastnacht Kuchen Recipes

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.

Steps:

• Place the flour in a bowl and let stand to room temp. Make a well in the center.
• Dissolve yeast and 1/2 tbsp. of the sugar in 1/2 cup of the scalded milk.
• Pour into the well in the flour. Let rise in a warm place until foamy and light.(Until the mixture becomes bubbly)
• Add remaining milk, egg, salt, sugar, melted shortening and melted butter.
• Work ingredients to a dough and knead thoroughly adding more flour as needed.
• Place in a greased bowl and cover. Let rise in a warm place until doubled in size.
• Turn to a floured board and roll to 1/2 inch thick. Cut into diamonds or squares. Cover and let rise in a warm place for 30-45 mins.
• Heat oil to 350 degrees. Flatten kuechles a little and place in oil risen side down. Brown one side and turn.
• Remove from oil and while hot shake in a paper bag with cinnamon and sugar. Plain powdered sugar may be used instead.

Steps:

• Boil potatoes in enough water to cover.
• Drain, saving potato water.
• Msh potatoes and beat well.
• Measure potato water and add enough more to make 1 1/2 pints.
• Combine with remaining ingredients, including potatoes, using enough flour to make a rather stiff batter.
• Cover and let rise in a warm place until morning.
• Knead, adding as much flour as is necessary to make a stiff dough.
• Let rise again until doubled.
• Spread on well-greased pans and let rise again until light (about 1 1/4 hours).
• Brush melted butter on top.
• Mix all the streusel ingredients together until very crumby.
• Sprinkle cakes with streusel.
• Bake at 400F until golden (about 20 minutes).

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.

Steps:

• Dissolve the yeast in the 1/2 cup warm water with 1 tsp of sugar.
• Mix potatoes, sugar, potato water and flour; add yeast dissolved in water.
• Let rise in a warm place for several hours.
• Then add 1 cup sugar, 1 cup lukewarm water or milk, 3/4 cup melted butter, 3 eggs, salt and about 5 cups flour for stiff dough.
• Turn onto a well floured board and knead for about 3 to 5 minutes.
• Add a small amount of extra flour if necessary so the dough can be handled without sticking to your fingers.
• Grease a large bowl.
• Place the dough in the greased bowl.
• Cover with a thin towel, and let rise in a warm, draft free place for about 2 hours or until it is at least double in size.
• Now, according to all my instruction, you’re supposed to let the dough rise again for another hour or two, but that means you’d be fussing with these things all day; figure it out; this would be its third rising, with another to come; I think at this point I’d be reckless and divide the dough in thirds and start rolling it out.
• What matters if you do have a few large holes in your fastnachts?
• Take your choice, rise or roll.
• I’d try rolling the dough to about 3/4 inch thickness.
• Fastnachts have a traditional diamond shape; cut them into diamonds with a knife.
• Another essential is to cut a slit across the top of each fastnacht with a sharp knife.
• Let the fastnachts rise, covered, in a warm place, till they’re springy to the touch; when they’re quite fat and puffy, drop them with the raised side down into fat that is hot enough to brown a bread cube—375 degrees.
• Fry on both sides.
• If you don’t want that many fried cakes you might try baking some in a hot oven as rolls.
• Food that Really Schmecks.