Fastnacht recipes take time but it is so worth it when you bite into that fresh yeasty fastnacht.
Everyone is talking about fastnacht, and since I wasn’t going anywhere today I decided to make them myself. Next time remind me that it would have been easier to brave the cold and wet weather for ready-made fastnacht at the local bakery.
Fifteen million hours later we have fastnacht. Okay, not really. It was more like 3 hours, but who’s being particular?
Here’s everything you need to know for how to make fastnacht, to make the decision not to make fastnacht, or discover it doesn’t have to be perfect and can still taste good. Please note the lack of perfection with my not so golden brown and more like chocolate brown fastnacht.
You need INGREDIENTS. **RECIPE NEAR BOTTOM OF PAGE.**
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You need PANS AND UTENSILS… and a Candy and Deep Fry Thermometer is indispensable.
You need OIL, because this amount of oil goes WAY BEYOND ingredient level.
You need TIME. You definitely need time.
One Fastnacht Recipe Out of a Million
- 6 cups flour, all purpose
- 1 cup milk, scalded and cooled to lukewarm
- 6 large eggs
- ¾ cup butter, softened
- 2 tablespoons sugar
- 2 teaspoons salt ( 1½ if using salted butter)
- 2¼ teaspoons or 1 package yeast
- Oil or lard for frying
- Scald milk then cool until lukewarm.
- Add yeast and sugar to milk and let sit 10 minutes.
- In large bowl, mix together flour and salt, then form a hole in center.
- Lightly beat eggs.
- Add eggs, milk, and butter to hole in flour.
- Mix in mixer on 2 until all ingredients are mixed.
- Mix for 1 minute more to knead or knead by hand a few turns, until elastic.
- Cover and set in warm place to rise until double.
- After risen, punch down.
- Cover and let set 10 more minutes.
- Roll dough to ¼ inch thick.
- Cut into diamond shape.
- Set to rise for 20 minutes.
- Meanwhile, fill pan with oil 2-3 inches deep.
- Heat until 350-35 degrees.
- If coating donuts, prepare containers with coating - sugar, powdered sugar, or cinnamon sugar.
- Once oil is heated and dough has risen again, drop diamond shapes of dough* into oil.
- Turn when golden brown.
- When second side is golden brown, pull from oil and immediately coat with sugar.
- Let set to cool.
- *Test one by itself to make sure your oil temperature is right. Donuts will take 3-5 minutes between both sides.
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