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
SERVES:
24
YIELD:
4 dozen
UNITS:
US

Ingredients Nutrition

Directions

  1. In mixing bowl stir together 2 1/4 c flour, yeast, salt, and sugar.
  2. Heat milk and shortening until lukewarm.
  3. Add milk/shortening to dry ingredients.
  4. Beat 2 minutes on medium speed.
  5. Add egg and 3/4 c flour.
  6. Beat on high speed 2 minutes.
  7. Stir in 2-3 c flour to make soft dough, knead, cover, let rise till double,
  8. knead, roll out ¼ inch thick.
  9. Cut into squares,.
  10. let stand covered a few minutes while heating oil to 375 (medium high).
  11. Pull on inside of square to make dough thinner in center.
  12. Fry few at a time, brown on one side, then the other.
  13. Drain on paper towels
  14. Put a few at a time in a container with cinnamon-sugar, shake to coat.
  15. Eat while warm and don't leave any for tomorrow!

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