Fastnachts German Doughnuts 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:

• 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.

Steps:

• Mix together all ingredients except flour.
• Gradually add flour, stirring well, using spoon until too thick.
• Then use hands and start kneading, gradually adding more flour until no longer sticky.
• Cover with wet cloth and let rise in warm place for about 4 hours.
• Roll dough on floured board to 1/2 to 3/4-inch thickness.
• Cut into rectangles about 2-1/2 x 3-1/2 inches.
• Make hole in center.
• Place on floured board and let rise about 1 hour.
• Deep fry in lard or vegetable oil at 360° until golden brown.
• Flip to other side and brown.
• Drain on paper towels.
• (Recipe can easily be doubled).
• Mix some powered sugar with a bit of nutmeg.
• Dust with powdered sugar/nutmeg while still warm.

Steps:

• Prepare 1 cup freshly riced potatoes.
• Beat well 2 eggs.
• Add very slowly, beating constantly, 2/3 cup sugar.
• Stir in potatoes and 1 cup buttermilk or yogurt, and 2 tblspns melted butter.
• Sift before measuring 4 cups all-purpose flour.
• Resift w/ 2 tspns double acting baking powder, 1 tspn baking soda, 2/3 tspn salt, and 1/3 tspn nutmeg or cinnamon.
• Stir in sifted ingredients into potato/egg mixture until blended.
• Chill dough until easy to handle.
• Roll out to 1/2 inch thick and cut.
• Cook in oil at 375º F.
• It's easiest to add them to the oil w/ a pancake flipper.
• Flip as soon as brown on one side.
• Takes about 3 minutes to cook one fastnacht.

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 the yeast in the 1/2 cup warm water with 1 tsp of sugar.
• Mix potatoes, sugar, potato water and flour; add yeast dissolved in water.
• Let rise in a warm place for several hours.
• Then add 1 cup sugar, 1 cup lukewarm water or milk, 3/4 cup melted butter, 3 eggs, salt and about 5 cups flour for stiff dough.
• Turn onto a well floured board and knead for about 3 to 5 minutes.
• Add a small amount of extra flour if necessary so the dough can be handled without sticking to your fingers.
• Grease a large bowl.
• Place the dough in the greased bowl.
• Cover with a thin towel, and let rise in a warm, draft free place for about 2 hours or until it is at least double in size.
• Now, according to all my instruction, you’re supposed to let the dough rise again for another hour or two, but that means you’d be fussing with these things all day; figure it out; this would be its third rising, with another to come; I think at this point I’d be reckless and divide the dough in thirds and start rolling it out.
• What matters if you do have a few large holes in your fastnachts?
• Take your choice, rise or roll.
• I’d try rolling the dough to about 3/4 inch thickness.
• Fastnachts have a traditional diamond shape; cut them into diamonds with a knife.
• Another essential is to cut a slit across the top of each fastnacht with a sharp knife.
• Let the fastnachts rise, covered, in a warm place, till they’re springy to the touch; when they’re quite fat and puffy, drop them with the raised side down into fat that is hot enough to brown a bread cube—375 degrees.
• Fry on both sides.
• If you don’t want that many fried cakes you might try baking some in a hot oven as rolls.
• Food that Really Schmecks.