Fastnacht’s

Fastnacht's

Recipe By : Amy Walters

12 Preparation Time :

Categories : Bread Breakfast

Fried Snack

American

Amount Measure Ingredient -- Preparation Method -- -- --

1/4 cup warm water

1 small cake yeast

3/4 cup hot water

1 1/2 tablespoons shortening

1/2 cup evaporated milk

2 3/4 cups granulated sugar

1 teaspoon salt

2 3/4 cups all-purpose flour -- or more, if needed

1 tablespoon lemon juice

1 egg -- slightly beaten

1 teaspoon nutmeg

COATING:

Ground cinnamon

Granulated sugar

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

1/4 thickness. Let stand 1/2 hour. Mix cinnamon and sugar in small bag, to your taste. Set aside.

2 1/2 to 3 in diameter. Pull so

center is thinner. Deep fat fry till 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.

Yields 1 dozen.

- - - - - - - - - - - - - - - - - - NOTES : A donut substitute of fried, yeasted dough coated with cinnamon

and sugar.

This recipe for a yummy doughnut substitute has been handed down through

the generations of my family.

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