Fastnachts

I had so many wonderful memories as a childhood with my folks. They made certain I always remembered them with fondness. One of my favourite memories was coming home from school on Shrove Tuesday to my Mom making these delicious donuts from her native Germany. She explained to me that fastnacht was made on Fastnacht (the night of fast0 in order to use up lard and flour prior to Lent. I don't think they lasted much past dinner, but then I don't think she made as many as I do.  

I only brought this tradition back to my family in the last few years and they look forward to it every year now. This time I was lucky to have my children home from school because of unused snow days so I could put them to work helping me knead, powder, deep-fry - wherever I needed the help in the hours long process.  

It was worth the time!

Fastnacht

Ingredients:

        2 1/2 cups Milk

        1/2 cup Shortening

        2 tsp Salt

        1/4 cup Warm Water, for proofing yeast (110 degrees)

        2 packets Active Dry Yeast

        9-10 cups Flour, sifted

        1 1/2 cup Sugar

        1/2 tsp Nutmeg

        6 Eggs, beaten

        2 quarts Vegetable Oil, for frying

        Powdered Sugar to dredge

Directions:

1. Scald the milk, add shortening and salt.
2. Cool milk until it is lukewarm.
3. In a small bowl, proof the yeast by adding the warm water to the yeast. 
4. Let stand 10 minutes.
5. Add yeast to milk mixture. Stir.
6. Gradually add 5 1/3 cups sifted flour, beating batter thoroughly.
7. Put in warm place and allow to stand until full of bubbles.
8. Mix sugar with nutmeg and combine with beaten eggs.
9. Stir into first mixture and remaining 3 2/3 - 4 2/3 cup flour.
10. Knead well, cover and let rise in a warm place for about 1 hour. 
11. Turn out lightly onto floured board and roll 3/4 inch thick.
12. Cut with a doughnut cutter or biscuit cutter, shaping into ball or make into twists.
13. Cover with a thin cloth and let rise on board until top is springy to touch of finger.
14. Drop into hot fat (375) with the raised side down, so the top side will rise while under side cooks. 
15. Drain on absorbent paper. 
16. Toss in confectioners sugar while still warm.

Yields 6 dozen.

Enjoy!

            Ingrid