Fastnacht Kueckeles (Fast Night Cakes)
"I believe these are a Jewish recipe made before a fast. They all have to be eaten the same night they are made. Fried dough covered in cinnamon-sugar, similar to doughnuts without the whole. My family always made them the night we made cider. Fresh cider and fastnachts is an amazing treat."
- Ready In:
- 1hr 36mins
- Ingredients:
- 8
- Yields:
-
4 dozen
- Serves:
- 24
ingredients
directions
- 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!
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RECIPE SUBMITTED BY
Isabeau
United States
