Fastnacht Kueckeles Fast Night Cakes Recipes

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:

• - 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.

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:

• In mixing bowl stir together 2 1/4 c flour, yeast, salt, and sugar.
• Heat milk and shortening until lukewarm.
• Add milk/shortening to dry ingredients.
• Beat 2 minutes on medium speed.
• Add egg and 3/4 c flour.
• Beat on high speed 2 minutes.
• Stir in 2-3 c flour to make soft dough, knead, cover, let rise till double,
• knead, roll out ¼ inch thick.
• Cut into squares,.
• let stand covered a few minutes while heating oil to 375 (medium high).
• Pull on inside of square to make dough thinner in center.
• Fry few at a time, brown on one side, then the other.
• Drain on paper towels
• Put a few at a time in a container with cinnamon-sugar, shake to coat.
• Eat while warm and don't leave any for tomorrow!