Alice’s Fastnacht Kuecheles
Author: Alice Kwiecien
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
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.
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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