Fastnacht Kuechles Recipes

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:

• - 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

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.