Fastnachtkuchles Fast Night Doughnuts
Ingredients
- 1/4 Cup Lukewarm Water
- 1 Package Dry Yeast
- 1 Teaspoon Granulated Sugar
In a large bowl add:
- 2 Cups Whole milk, scalded. Let milk cool to lukewarm before adding
- 2 Cups All-Purpose Flour, un-sifted
- 1/4 Pound Butter, softened
- 1/3 Cup Granulated Sugar
- 1 Tablespoon Salt
- 1 Egg
- 2 Scant Cups All-Purpose Flour
Fry in:
- Crisco
Instructions
Mix above ingredients in small bowl and let rise.
Add the risen yeast mixture. This mixture becomes a sponge. Stir it until just mixed and add:
Mix until well blended and let rise until double in size. Gramie always beat this by hand, much like the kuchen. If you have a good mixer, you can use it. Once the dough is risen, divide in 2 and roll until about 1/4 inch thick. Cut into triangles about 2" by 2 1/2". Tear a small hole in the center of each triangle. Allow the dough to rest about 15 minutes.
Fry at 350 degrees in deep fat. The doughnut will rise to the top of the fat and should be turned at this point. You want them golden on both sides. If you don't have a deep fryer you can do this in a deep frying pan. Cool on paper towels. While still warm, shake in confectioners' sugar in a small paper bag.
Notes from the kitchen
Adjustments and tips added over the years.
Combine the water and sugar in a cereal bowl, then sprinkle yeast over the top. Put it in a dry, non-drafty place and wait for bubbles to rise. Rise to double.
Warm the milk to the touch, then add the yeast mixture to it.
Cream the butter and sugar together. Add the salt and one egg to the creamed mixture, then add the milk-yeast mixture.
Use your clean hand to squeeze the dough together. Let rise to double.
Add a cup or more of flour if it's a runny mess.