Yes! A break from all the Pączki recipes I’ve been posting! I’ve gone over the border to Germany to Fastnacht Keuchels- which are also doughnuts made to be eaten just before Lent.
Fastnacht Keuchels
Author: Anna Fassel
5 cups flour 1 pkg yeast 1 tbsp salt 4 tbsp sugar 3 eggs 3 tbsp butter 2 cups milk fat or oil for frying powdered sugar
Put flour in large bowl and let stand until room temperature.
Make a well in the center of the flour.
Soften yeast and 1/2 tsp sugar in 5 tbsp warm milk and pour into the flour well.
Let rise until foamy and light, then add the remaining warm milk, eggs, salt, sugar and melted butter.
Work ingredients to a dough and knead thoroughly.
Cover and let rise in a warm place until light.
Turn onto floured board and roll to approximate 1/2" thickness.
Cut into rounds or squares.
Cover and let stand about 1 hour.
Place raised side down into hot fat.
Fry until well browned then turn and fry the second side.
Drain well and dust with powdered sugar.
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Favorki without Egg Whites
Author: Rysia
6 egg yolk 1 cup sweet cream 2 cups flour 6 Tbsp sugar 1 jigger apricot brandy
Beat the egg yolks with sugar until light.
Add sweet cream and brandy.
Fold in enough flour to make a firm dough.
. Place the dough on a kneading board and roll out.
Cut into 2"x4" strips.
Cut a hole in the middle of each strip, then pass one end of the strip through it to make a knot.
Fry in hot lard until brown.
Sprinkle with powdered sugar.
Serve with honey.
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Chrust or Favorki
Author: Rysia
2 cup flour 2 Tbsp sugar 1 Tbsp butter 1 Tbsp vinegar Lard Honey 1 egg 1 cup sour cream
Mix the flour with butter, sugar, egg, vinegar, and enough sour cream to work the butter into a soft dough.
Place the dough on a kneading board and roll out.
Cut into 2"x4" strips.
Cut a hole in the middle of each strip, then pass one end of the strip through it to make a knot.
Fry favorki in hot lard until brown.
Sprinkle with powdered sugar.
Serve with honey.
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Pączki
1 1/2 cups milk 2 cakes yeast 1 teaspoon salt 3 egg yolks 1 egg 1 teaspoon vanilla 1/2 cup butter 1 teaspoon mace or nutmeg 1 teaspoon nutmeg or mace 4 1/2 cups flour
Scald milk and allow to cool to lukewarm.
Break yeast into lukewarm milk.
Beat sugar and butter until fluffy, add eggs, salt, and flavoring.
Add flour and milk gradually, beating well.
Let rise in warm place until double in bulk (about 2 1/2 hours).
Punch down, knead and let rise again.
Place dough on lightly floured board, stretch towards you and fill with thick filling (jelly is not thick enough).
Fold over and cut into desired size ball, place on lightly floured surface and let rise.
Fry in deep hot fat, turning only once.
Pączki should have a very dark color before turning to ensure they are thoroughly baked.
Drain on soft absorbent paper.
Sprinkle with vanilla-flavored powdered sugar or mixture of granulated sugar and cinnamon.
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random stuffs mostly vintage and found