Deutsche Donuts German Doughnuts Recipes
FASTNACHTS (GERMAN DOUGHNUTS)
This is a traditional German recipe, usually made on Shrove Tuesday to use up the lard before Lent begins. Don't worry, you can fry them in vegetable oil instead of lard! Either way, they're delicious!
Provided by Kree6528
Categories Yeast Breads
Time 3h30m
Yield 25 doughnuts
Number Of Ingredients 7
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.
DEUTSCHE DONUTS (GERMAN DOUGHNUTS)
I come from German heritage which is probably why I especially like looking through German recipes. I have modified this recipe slightly from an old German cookbook. It called for scalded milk which used to be done to kill bacteria in milk, and yeast cakes which translates to using dry active yeast. Preparation time includes the time for the dough to rise. These are quite easy to make and my kids really liked them. Enjoy!
Provided by Nif_H
Categories Dessert
Time 1h25m
Yield 30 doughnuts
Number Of Ingredients 11
Steps:
- In a medium bowl, dissolve yeast in water. Add 1 cup milk and 1 cup flour. Cover and let rise for 30 minutes.
- In a large bowl, cream butter and sugar together with a fork. Then mix in the eggs, one at a time.
- Add in flour, salt, raisins, yeast mixture and milk. Stir until completely blended. I used a rubber spatula to scrape down the sides of the bowl.
- Cover and let rise for 30 minutes.
- Heat oil to 375°F.
- Drop batter by the tablespoon into the hot oil. I used 2 spoons to help scoop the batter out of one with the other. When one side of the doughnut is browned, flip over and cook on other side.
- Set doughnuts on paper towels to drain. After placing on serving plate, sprinkle with powdered sugar.
Nutrition Facts : Calories 112.9, Fat 1.6, SaturatedFat 0.8, Cholesterol 17.4, Sodium 94, Carbohydrate 21.4, Fiber 0.8, Sugar 3.8, Protein 3.4
GROPHENS (GERMAN MASHED POTATO DOUGHNUTS)
Grophens are an old German "donut." This recipe has been handed down to me from my mom which was handed down to her from her mom. Grophens taste the best when eaten hot right out of the fryer sprinkled with sugar! Grophens can be sugared while hot.
Provided by RATCHMAN
Categories Bread Pastries Doughnuts
Time 2h
Yield 40
Number Of Ingredients 11
Steps:
- Dissolve yeast in lukewarm water.
- Mix scalded milk with mashed potatoes, shortening, sugar, and salt.
- Add eggs and yeast mixture to milk mixture. Gradually add flour, beating with a large fork to form a soft dough. Stir in raisins.
- Turn out onto a floured board. Knead lightly. Roll out dough to 1/2-inch thickness and cut with a biscuit cutter (without center hole). Be sure the whole cutter is filled with dough.
- Place grophens on parchment paper-lined pans and let rise 1 hour. Stretch the sides with your fingers to form a slight hollow in the center.
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Fry grophens in the hot oil, working in batches, until golden, about 5 minutes. Drain on paper towels.
Nutrition Facts : Calories 100.7 calories, Carbohydrate 15 g, Cholesterol 9.9 mg, Fat 3.4 g, Fiber 0.8 g, Protein 2.6 g, SaturatedFat 0.8 g, Sodium 81.2 mg, Sugar 2.7 g
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