Fastnacht
- Yield: 25 -30 1x
Ingredients
Scale
- 6 cups flour, all purpose
- 1 cup milk, scalded and cooled to lukewarm
- 6 large eggs
- 3/4 cup butter, softened
- 2 tablespoons sugar
- 2 teaspoons salt ( 1 1/2 if using salted butter)
- 2 1/4 teaspoons or 1 package yeast
- Oil or lard for frying
Instructions
- 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 1/4 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.