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Alice’s Fastnacht Kueceles

 

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Alice’s Fastnacht Kuecheles

Author: Alice Kwiecien

Ingredients

  • 3-4 Cups Flour
  • 1 Pkg Active dry yeast
  • 1/2 Tsp Salt
  • 1/4 Cup Sugar
  • 1 Egg
  • 1/4 Cup Shortening
  • 1-3/4 Cup Milk
  • Confectioners sugar
  • Oil for frying

Instructions

  • Mix 1-1/2 cups flour, yeast, salt and sugar.
  • Heat milk and shortening in a saucepan until lukewarm.
  • Add to dry ingredients; beat 2 minutes.
  • Add egg and 1/2 cup more flour (or enough flour) to form a thick batter.
  • Stir in enough more flour to make a soft dough, kneading lightly.
  • Cover bowl; let rise in warm place until double in bulk, about 1 hour..
  • On floured surface knead lightly. 
  • Roll out to 1/2” thickness.
  • Cut into squares.
  • Heat deep oil to 375 degrees.
  • Pull on the outside edges of the square so that the dough is thinner in the center.
  • Fry kuecheles a few at a time in oil.
  • Brown on one side, flip and brown the other side.
  • Drain on paper.
  • Sprinkle with confectioners sugar.
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A Fat Tuesday Wrap-up!

A quick list of recipes that are perfect for celebrating Fat Tuesday!

 

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Fastnachts

Fastnachts

  • ½ cup granulated sugar
  • 1 tsp. Salt
  • ¾ cup margarine
  • 1 cup milk
  • 4½- 5 cups flour
  • 2 packages yeast, dissolved in ½ cup warm water
  • 2 eggs, slightly beaten

Scald milk. Add sugar, salt and margarine. Stir to melt shortening and cool to lukewarm. Add yeast, dissolved in warm water, and eggs. Add flour and mix well. Let rise in warm place until tripled, about 1½ hours. To shape, flatten dough on evenly floured board to ½” thickness, Cut into 2” squares. Lay on wax paper. Heat oil to 425°. Press center thin with hand. Fry one side about one minutes until nicely browned and flip. Drain on paper towels. Let cool a few minutes and dip in granulated sugar (or Powdered Sugar/ Cinnamon Sugar/ Powdered Cinnamon)

Ann Brobeil St. Amelia School Cookbook

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St. Amelia School cookbook
St. Amelia School cookbook