“These are similar to doughnuts but much tastier! They are usually made on Shrove Tuesday (Fat Tuesday).” - by Sandy
Ingredients
Adjust Servings
Original recipe yields 5 dozen
Directions
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition
Amount Per Serving (60 total)
- Calories
- 107 cal
- 5%
- Fat
- 4.2 g
- 7%
- Carbs
- 15 g
- 5%
Based on a 2,000 calorie diet
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Reviews (11)
Rate This Recipe
"These were EXCELLENT. My husband is PA Dutch and grew up eating these every Shrove Tuesday. We moved to an area where you can't get them so I made them this year, they are difficult but well worth the..." See more effort. My husband said that they were the best fastnachts he ever had and that's saying a lot!"
NONSTOPCOOKERBAKER
"This is a wonderful recipe! Made this today with a wet glaze (confectioner's sugar, vanilla, milk, pinch of salt, add liquid slowly while beating to avoid lumps, not enough liquid to be too thin.) C..." See morerispy outside, tender and sweet inside, an ideal treat for those who crave doughnuts. Terrific!"
bakersue
"These were EXCELLENT!!! My family loved them. I do have to say they taste just like moms. She is from Germany, and makes them by memory from how her mother used to make them. Now I have an officia..." See morel recipe!! The hardest part is waiting for each of the risings. One additional note......Instead of using a biscut cutter, I just rolled the dough out and cut it up in rectangles, put the 2 slits in, and before I was ready to fry it, I streched them a little. These are also great the next day warmed in the toaster oven!!!!!! Sue from Buffalo"
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