Fastnachts

It means Fast Night in German, traditionally Fat Tuesday, when all the sugars, flour, and fats were used up before Lent began on Ash Wednesday. Mom would make them every year, with a little help from Bob to stir the flour. If you're smart, you'll fry them outside so your house doesn't smell like frying for the next few weeks.

Ingredients

  • 3 small yeast cakes
  • 3/4 cup warm water
  • 2-1/4 cup hot water
  • 4-1/2 Tbsp. shortening
  • 1-1/2 cup evaporated milk
  • 7-1/2 Tbsp. sugar
  • 3 tsp. salt
  • 3 Tbsp. lemon juice
  • 3 eggs
  • 3 tsp. nutmeg (fresh grated)
  • 8-1/4 cup flour
  • Oil or fat for frying

Toppings

  • Granulated Sugar
  • Cinnamon and sugar
  • or confectioner's sugar

Directions

  1. Dissolve yeast in warm water.
  2. Melt shortening in hot water. Add evaporated milk, sugar and salt. Stir in lemon juice, slightly beaten egg and nutmeg.
  3. When lukewarm, add yeast.
  4. Add flour one cup at a time, beating well. (Dough should not be stiff or too thin. It's right when it won't drip from the spoon like a batter.) Let rise in warm place about 1 hour.
  5. Turn on floured board and pat with fingers until 1/4-in. thick. Let stand 30 minutes.
  6. Cut out one at a time with round cookie cutter (2 1/2 - 3-in. diameter).
  7. Lift with floured spatula - dry side down on left hand and carefully pull out kuechle so that center is thinner than edges.
  8. Drop dry side down into hot fat and fry until golden. Turn to brown both sides.
  9. Lift out, drain on paper towel. Sprinkle with desired topping while hot.