Fasnacht Recipe
A Fasnacht is a traditional doughnut type pastry prepared and served the day before lent starts. Available to buy these directly off the rack, it is definitely more appealing to bake these at home. Prepared using milk and flour, these are enjoyed by all. Try it out and enjoy!!!
Summary
Preparation Time25 MinCooking Time15 Min
Ready In40 MinDifficulty LevelMedium
Ingredients
Milk - 1 1/2 cup
Light molasses - 1/4 cup
Salt - 1 tsp.
Butter or margarine - 1/4 cup
Yeast - 1 pkg.
Warm water - 1/2 cup
Egg -1
Sifted flour - 4 1/2 cup
Cooking oil
Sugar
Directions
Scald milk; add molasses, salt and butter.
Stir to melt butter; cool to lukewarm.
Soften yeast in warm water in large bowl; add milk mixture, egg and 2 1/2 cups flour.
Beat to a smooth soft dough.
Cover; let rise until doubled in bulk.
Spread remaining flour on board; turn dough onto board.
Knead dough, work- ing in enough flour to stiffen.
Shape into ball; cover with bowl.
Let rest for 10 minutes.
Roll dough, half at a time, to 1/2-inch thick rectangle.
Cut with 3- inch doughnut cutter; cover with towel.
Let rise until doubled in bulk.
Fry doughnuts, 3 or 4 at a time, in hot deep oil until brown on both sides.
Drain on absorbent paper; roll in sugar.
Stir to melt butter; cool to lukewarm.
Soften yeast in warm water in large bowl; add milk mixture, egg and 2 1/2 cups flour.
Beat to a smooth soft dough.
Cover; let rise until doubled in bulk.
Spread remaining flour on board; turn dough onto board.
Knead dough, work- ing in enough flour to stiffen.
Shape into ball; cover with bowl.
Let rest for 10 minutes.
Roll dough, half at a time, to 1/2-inch thick rectangle.
Cut with 3- inch doughnut cutter; cover with towel.
Let rise until doubled in bulk.
Fry doughnuts, 3 or 4 at a time, in hot deep oil until brown on both sides.
Drain on absorbent paper; roll in sugar.
