Fastnachts German style

Name: Fastnachts German style
Prep time: 1 h
Cook time: 20 min
Total time: 1 h 20 min
Yield: 12 donoughts
Ingredients: 1 envelope dry yeast; 1 cup water; 3 eggs, beaten; 1/2 cup flour; 4 tablespoons butter; 5 1/2 cups flour; 1 pinch nutmeg; 2 cups whole milk; granulated sugar; 1 tablespoon sugar; 1/2 cup sugar

Submitted by Steve P.

"German Style pre-lenten Holiday Doughnut.Fastnacht Day is a special Holiday tradition that falls on Shrove Tuesday (the day before Ash Wednesday)."

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Ready In:: 1hr 20mins
Ingredients:: 11
Yields:: 12 donoughts

ingredients

1 envelope dry yeast
1 cup water
3 eggs, beaten
¹⁄₂ cup flour
4 tablespoons butter
5 ¹⁄₂ cups flour
1 pinch nutmeg
2 cups whole milk
granulated sugar
1 tablespoon sugar
¹⁄₂ cup sugar

directions

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.

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Reviews

If memory serves me correctly (which is a BIG IF!!!) my relatives made Fastnacht Kuchen with potatoes........any agreement, or disagreement?? I haven't rated the recipe, as I have not yet tried it......I'll keep you posted!! P.S. Fastnachts MUST be eaten on FAT TUESDAY!!!!

Lucy2000
I made this recipe last night, but I had a major problem with the recipe. I didn't make it in the order listed, since that seemed very time consuming compared to other similar recipes. I added all the ingredients in the quantities listed (plus 1/2 tsp salt, which was mentioned in the directions but not under the ingredients, so I had to guess on that one) and then let it rise. The dough was still quite runny, but I'm new at this so I thought maybe the rising part would give it some firmness. After ~2 hrs, it had risen quite nicely, but when I went to "punch it", it was more like batter! Very runny. I had to add a good 4 more cups of flour until it was un-sticky enough to be able to roll it, so 10 cups total!! Yes, I see that the directions say add flour until it's a firm dough, but that seemed extremely far off. Another correction that I'd suggest is the time to make the recipe. One hr and 20 mins isn't even enough for the rising, let alone mixing, cutting, frying and dipping in sugar. I'm thinking it was more like 3 hrs. That said, they were delicious! After cooling, they may have been a little stiffer than a store donut, but still tasty. Final flavor would be 5 stars, but due to the difficulty, I can't give it more than a 3. Next time I make it, I'll know the tricks.

Judith V.
STEVE This a favorite my MOTHER made these every year

jbnavyair