Post by marlaoh on Feb 24, 2004 7:36:52 GMT -6
Nana's Fastnachts
These are similar to doughnuts but much tastier! They are usually made on Shrove Tuesday (Fat Tuesday).
2 1/4 teaspoons active dry yeast
1/4 cup warm water (110 degrees F/45 degrees C)
1 teaspoon white sugar
3 cups all-purpose flour
2 cups milk
3 eggs, beaten
1/4 cup margarine, melted
1 cup white sugar
1 1/2 teaspoons salt
4 cups all-purpose flour
2 quarts vegetable oil for frying
1 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.
2 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.
3 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.
4 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.
5 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.
Makes 5 dozen
These are similar to doughnuts but much tastier! They are usually made on Shrove Tuesday (Fat Tuesday).
2 1/4 teaspoons active dry yeast
1/4 cup warm water (110 degrees F/45 degrees C)
1 teaspoon white sugar
3 cups all-purpose flour
2 cups milk
3 eggs, beaten
1/4 cup margarine, melted
1 cup white sugar
1 1/2 teaspoons salt
4 cups all-purpose flour
2 quarts vegetable oil for frying
1 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.
2 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.
3 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.
4 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.
5 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.
Makes 5 dozen