Fastnachts German Style Recipes

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FASTNACHTS GERMAN STYLE



Fastnachts German style image

German Style pre-lenten Holiday Doughnut.Fastnacht Day is a special Holiday tradition that falls on Shrove Tuesday (the day before Ash Wednesday).

Provided by Steve P.

Categories     Breads

Time 1h20m

Yield 12 donoughts

Number Of Ingredients 11

1 envelope dry yeast
1 cup water
3 eggs, beaten
1/2 cup flour
4 tablespoons butter
5 1/2 cups flour
1 pinch nutmeg
2 cups whole milk
granulated sugar
1 tablespoon sugar
1/2 cup sugar

Steps:

  • Dissolve the yeast in the warm water.
  • Add the first measure of flour to the yeast.
  • Stir until smooth.
  • Add the milk.
  • Stir in the first measure of sugar and half of the second measure of flour.
  • Set aside in a warm place to rise until doubled.
  • Stir in the salt, eggs, butter, the second measure of sugar, the nutmeg and sufficient additional flour to make a firm dough.
  • Let rise until doubled in bulk.
  • Punch down.
  • Roll out on a floured board.
  • Cut into squares.
  • Set on a floured board.
  • Let rise.
  • Preheat the oil in the deep fryer to 360°.
  • Deep fry the Fastnachts until light and golden.
  • Drain on paper towels.
  • Roll in granulated sugar while still warm.

FASTNACHTS (GERMAN DOUGHNUTS)



Fastnachts (German Doughnuts) image

This is a traditional German recipe, usually made on Shrove Tuesday to use up the lard before Lent begins. Don't worry, you can fry them in vegetable oil instead of lard! Either way, they're delicious!

Provided by Kree6528

Categories     Yeast Breads

Time 3h30m

Yield 25 doughnuts

Number Of Ingredients 7

1 cup lukewarm milk
1 fresh yeast cake
3/4 cup soft butter
2 tablespoons sugar
6 eggs
6 cups flour
2 teaspoons salt

Steps:

  • Dissolve yeast in lukewarm milk.
  • Sift in flour and salt in bowl.
  • Make a hole in the center.
  • Pour dissolved yeast and all other ingredients into the hole and mix until not sticky.
  • Cover and let rise until doubled.
  • Punch down, then let rest for 10 minutes.
  • Roll out to about 1/4-inch and cut.
  • Let rise another 20-30 minutes.
  • Fry in deep fat until light brown.
  • While still hot, roll in sugar.

NANA'S FASTNACHTS



Nana's Fastnachts image

These are similar to doughnuts but much tastier! They are usually made on Shrove Tuesday (Fat Tuesday).

Provided by Sandy

Categories     Bread     Yeast Bread Recipes

Yield 60

Number Of Ingredients 11

2 ¼ teaspoons active dry yeast
¼ cup warm water (110 degrees F/45 degrees C)
1 teaspoon white sugar
3 cups all-purpose flour
2 cups milk
3 eggs, beaten
¼ cup margarine, melted
1 cup white sugar
1 ½ teaspoons salt
4 cups all-purpose flour
2 quarts vegetable oil for frying

Steps:

  • Warm the milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm. In a small bowl, proof the yeast by adding the warm water to the yeast. Let stand 10 minutes.
  • In a large bowl mix together the teaspoon of sugar and 3 cups of the flour. Stir in milk until smooth. Add proofed yeast and mix well. Cover and let rise until doubled in size.
  • Stir in beaten eggs, melted butter or margarine, one cup of sugar, salt, and enough of the remaining flour to make a stiff dough. Cover and let rise for a second time until doubled.
  • Punch down dough and divide into 2 portions. On a lightly floured surface, roll out dough to 1/2 inch thickness. Cut dough with a biscuit cutter. Make 2 slits with a sharp knife in the middle of each doughnut. Cover and let rise a third time until doubled in size.
  • Deep fat fry in oil or lard for 3 to 4 minutes on each side until lightly browned. Rotate to ensure even cooking. Drain on brown paper bags. Toss in confectioners sugar while still warm.

Nutrition Facts : Calories 106.9 calories, Carbohydrate 15 g, Cholesterol 10 mg, Fat 4.2 g, Fiber 0.4 g, Protein 2.2 g, SaturatedFat 0.7 g, Sodium 74.1 mg, Sugar 3.8 g

GERMAN FASTNACHTS WITH POTATO



German FASTNACHTS with potato image

The Lutherans call these Fastnachts and are supposed to eat them on Shrove Tuesday; the Mennonites call them Raised Doughnuts and will eat them any time. They're wonderful, warm or cold, with maple syrup, or sprinkled with sugar.

Provided by Olha7397

Categories     Breads

Time 36m

Yield 20 donuts

Number Of Ingredients 13

1 packet yeast, dissolved in
1/2 cup warm water, with
1 teaspoon sugar
1 cup hot mashed potatoes
1 cup sugar
1 cup water, that the potatoes were boiled in (lukewarm)
1 cup all-purpose flour
1 cup sugar
1 cup lukewarm water or 1 cup milk
3/4 cup melted butter
3 eggs, beaten
1 teaspoon salt
5 cups sifted flour, for stiff dough (about)

Steps:

  • Dissolve the yeast in the 1/2 cup warm water with 1 tsp of sugar.
  • Mix potatoes, sugar, potato water and flour; add yeast dissolved in water.
  • Let rise in a warm place for several hours.
  • Then add 1 cup sugar, 1 cup lukewarm water or milk, 3/4 cup melted butter, 3 eggs, salt and about 5 cups flour for stiff dough.
  • Turn onto a well floured board and knead for about 3 to 5 minutes.
  • Add a small amount of extra flour if necessary so the dough can be handled without sticking to your fingers.
  • Grease a large bowl.
  • Place the dough in the greased bowl.
  • Cover with a thin towel, and let rise in a warm, draft free place for about 2 hours or until it is at least double in size.
  • Now, according to all my instruction, you’re supposed to let the dough rise again for another hour or two, but that means you’d be fussing with these things all day; figure it out; this would be its third rising, with another to come; I think at this point I’d be reckless and divide the dough in thirds and start rolling it out.
  • What matters if you do have a few large holes in your fastnachts?
  • Take your choice, rise or roll.
  • I’d try rolling the dough to about 3/4 inch thickness.
  • Fastnachts have a traditional diamond shape; cut them into diamonds with a knife.
  • Another essential is to cut a slit across the top of each fastnacht with a sharp knife.
  • Let the fastnachts rise, covered, in a warm place, till they’re springy to the touch; when they’re quite fat and puffy, drop them with the raised side down into fat that is hot enough to brown a bread cube—375 degrees.
  • Fry on both sides.
  • If you don’t want that many fried cakes you might try baking some in a hot oven as rolls.
  • Food that Really Schmecks.

FASTNACHTS PENNSYLVANIA DUTCH STYLE



FASTNACHTS Pennsylvania Dutch style image

Pennsylvania Dutch traditional Lentin favorite. made on Fastnacht Day which is a special Pennsylvania Dutch tradition that falls on Shrove Tuesday (the day before Ash Wednesday).

Provided by Steve P.

Categories     Breads

Time 1h20m

Yield 30 donoughts

Number Of Ingredients 8

2 cups milk, scalded and cooled to lukewarm
1/3 cup lard (or vegetable oil)
3/4 cup sugar
1 teaspoon salt
2 eggs, beaten
1/2 cup lukewarm water
1 package dry yeast, dissolved in the water
3 lbs unbleached all-purpose flour (to stiffen)

Steps:

  • Mix together all ingredients except flour.
  • Gradually add flour, stirring well, using spoon until too thick.
  • Then use hands and start kneading, gradually adding more flour until no longer sticky.
  • Cover with wet cloth and let rise in warm place for about 4 hours.
  • Roll dough on floured board to 1/2 to 3/4-inch thickness.
  • Cut into rectangles about 2-1/2 x 3-1/2 inches.
  • Make hole in center.
  • Place on floured board and let rise about 1 hour.
  • Deep fry in lard or vegetable oil at 360° until golden brown.
  • Flip to other side and brown.
  • Drain on paper towels.
  • (Recipe can easily be doubled).
  • Mix some powered sugar with a bit of nutmeg.
  • Dust with powdered sugar/nutmeg while still warm.

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