Faust Nachts Recipes

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:

• Warm 1 cup milk. Add yeast and sugar. Stir and set aside.
• Melt butter. Add remaining milk. Heat to warm.
• Add slightly beaten eggs.
• Add yeast mixture.
• Add flour, use hole technique, using spoon then hand to mix and knead until dough does not stick to sides of bowl. Add flour if needed.
• Transfer dough, clean bowl, butter bowl with room temperature butter. Move dough back to bowl; turning dough to cover in butter.
• Cover bowl with lightweight, dry towel. Set aside for 2 hours or it doubles in size.
• Punch it, divide it into balls the size of baseballs. Set on wooden board.
• Cover dough balls for about an 1 hour.
• Heat Oil.
• Stretch dough and fry. Turn as dough browns. Remove when both sides brown.
• Add 1/2 cup 10X sugar to doubled, brown shopping bag. Place faust nacht in bag and shack. Kids love to help in this step.
• Freeze leftovers before sugaring.

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.