Fasnacht Recipe
Fastnachts is a traditional snack made a day before the Lent day. They are filled with cream filling or jelly and dusted with sugar before serving. These Fastnachts are often served as snack.
Summary
Preparation Time15 MinCooking Time15 Min
Ready In30 MinDifficulty LevelMedium
Health IndexAverageServings6
Ingredients
Potatoes-3 medium, peeled and quartered
Salted water-2 cups
Sugar-3/4 cup
Salt-1 teaspoon
All-purpose flour-7 to 8 cups, sifted
Cake yeast, active dry or compressed-1 package
Lukewarm water-1/4cup
Butter or margarine-1/2 cup, soft
Eggs-2
Nutmeg-1/2 teaspoon
Directions
MAKING
1)In a saucepan, boil potatoes in salted water until tender. Drain.
2)Keep aside 1 cup of water.
3)Take a large mixing bowl and pour water in it.
4)In a bowl, stir in sugar, salt and 1 cup of the flour and beat until smooth.
5)Add yeast to lukewarm water (warm, not hot, for active dry yeast; lukewarm for compressed yeast) and dissolve.
6)Add it into batter. Cover bowl with a cloth and let stand in a warm place until bubbly, about 4 hours.
7)Mash potatoes and measure 1 cup into a mixing bowl and add butter, eggs and nutmeg.
8)Mix potato mixture into yeast batter and add remaining flour or enough to make stiff dough.
9)On a lightly floured board and knead until smooth and elastic.
10)In a greased bowl, put the dough, cover and let rise in a warm place until double in bulk.
11)Punch dough down and store in refrigerator until ready to use.
12)Divide dough in half and roll each half out on a lightly floured board to about1/3 inch thick.
13)Cut with a doughnut cutter.
14)Place doughnuts on a floured board, cover with a cloth and let rise in a warm place until double in bulk.
15)Take a pan and heat fat in it, drop doughnuts one at a time and fry until golden. Drain.
SERVING
16)Sprinkle sugar, if desired and serve.
1)In a saucepan, boil potatoes in salted water until tender. Drain.
2)Keep aside 1 cup of water.
3)Take a large mixing bowl and pour water in it.
4)In a bowl, stir in sugar, salt and 1 cup of the flour and beat until smooth.
5)Add yeast to lukewarm water (warm, not hot, for active dry yeast; lukewarm for compressed yeast) and dissolve.
6)Add it into batter. Cover bowl with a cloth and let stand in a warm place until bubbly, about 4 hours.
7)Mash potatoes and measure 1 cup into a mixing bowl and add butter, eggs and nutmeg.
8)Mix potato mixture into yeast batter and add remaining flour or enough to make stiff dough.
9)On a lightly floured board and knead until smooth and elastic.
10)In a greased bowl, put the dough, cover and let rise in a warm place until double in bulk.
11)Punch dough down and store in refrigerator until ready to use.
12)Divide dough in half and roll each half out on a lightly floured board to about1/3 inch thick.
13)Cut with a doughnut cutter.
14)Place doughnuts on a floured board, cover with a cloth and let rise in a warm place until double in bulk.
15)Take a pan and heat fat in it, drop doughnuts one at a time and fry until golden. Drain.
SERVING
16)Sprinkle sugar, if desired and serve.
