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Fastnacht's

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Submitted by jlc22

YIELD

1 dozen

PREP

2 hrs

COOK

15 min

READY

2 hrs

Ingredients

¼ 59
CUP ML WATER
warm
1 1
SMALL SMALL YEAST, COMPRESSED *
¾ 177
CUP ML WATER
hot
1 ½ 23
TABLESPOONS ML VEGETABLE SHORTENING
½ 118
2 ¾ 651
CUPS ML SUGAR
granulated
1 5
TEASPOON ML SALT
2 ¾ 651
1 15
TABLESPOON ML LEMON JUICE
1 1
EACH EACH EGGS
slightly beaten
1 5
TEASPOON ML NUTMEG
Coating
1 1
X X CINNAMON
ground *
1 1
X X SUGAR
granulated *

Directions

Dissolve yeast in warm water.

In the hot water, melt shortening. Add evaporated milk, sugar and salt. Stir in lemon juice, egg and nutmeg.

When lukewarm, add yeast. Add flour, a cup at a time, beating well.

Dough should not be stiff but not thin, right when batter won’t drop from spoon.

Let rise in a warm place for 1 hour. Turn onto floured surface and pat with fingers to ¼ inch thickness. Let stand ½ hour.

Mix cinnamon and sugar in small bag, to your taste. Set aside.

Cut in any shape or with a cutter 2½ inches to 2 inches in diameter. Pull so center is thinner.

Deep fat fry until golden brown. Set on brown paper bag for a minute, to remove excess oil.

Place Fastnacht in bag with cinnamon and sugar. Shake bag until Fastnacht is lightly coated.

These are equally delicious served at any temperature.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 320g (11.3 oz)
Amount per Serving
Calories 928 8% from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 51mg 17%
Sodium 627mg 26%
Total Carbohydrate 69g 69%
Dietary Fiber 3g 11%
Sugars g
Protein 23g
Vitamin A 2% Vitamin C 3%
Calcium 7% Iron 24%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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