Tag Archives: fastnachts

Alice’s Fastnacht Kueceles

 

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.

Fastnacht Keuchels

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

Ingredients

  • 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

Instructions

  • 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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