Fastnachts German Style 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:

• 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.

Steps:

• Dissolve the yeast in the warm water.
• Add the first measure of flour to the yeast.
• Stir until smooth.
• Add the milk.
• Stir in the first measure of sugar and half of the second measure of flour.
• Set aside in a warm place to rise until doubled.
• Stir in the salt, eggs, butter, the second measure of sugar, the nutmeg and sufficient additional flour to make a firm dough.
• Let rise until doubled in bulk.
• Punch down.
• Roll out on a floured board.
• Cut into squares.
• Set on a floured board.
• Let rise.
• Preheat the oil in the deep fryer to 360°.
• Deep fry the Fastnachts until light and golden.
• Drain on paper towels.
• Roll in granulated sugar while still warm.