Fastnachts are similar to doughnuts and beignets but much tastier! They are usually made on Fat Tuesday (Mardi Gras).
Ingredients
- warm water (110 degrees F/45 degrees C): 0.25 cup
- ¼ teaspoons active dry yeast: 2 piece
- milk: 2 cups
- all-purpose flour: 3 cups
- white sugar: 1 tsp
- eggs: 3 piece (beaten)
- white sugar: 1 cup
- margarine or butter: 0.25 cup (melted)
- ½ teaspoons salt: 1 piece
- all-purpose flour: 4 cups
- quarts vegetable oil for frying: 2 piece
- confectioners' sugar for dusting: (optional)
Metric Conversion
Stages of cooking
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Combine warm water and yeast in a small bowl; let stand for about 10 minutes. Meanwhile, warm milk in a small saucepan until it bubbles; remove from the heat and let cool until lukewarm.
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Combine 3 cups of flour and 1 teaspoon of sugar in a large bowl; stir in lukewarm milk until smooth. Add yeast mixture and mix well; cover and let rise until doubled in size, about 1 hour.
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Stir in beaten eggs, 1 cup of sugar, melted butter, and salt; mix in enough of the remaining flour to make a stiff dough. Cover and let rise for a second time until doubled, about 1 hour.
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Punch down dough and divide into 2 equal portions. Roll out dough on a lightly floured surface to 1/2 inch thickness. Cut dough with a biscuit cutter. Make 2 slits with a sharp knife in the middle of each doughnut. Cover and let rise a third time until doubled in size, about 1 hour.
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Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
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Fry doughnuts in hot oil in batches until golden brown, about 3 to 4 minutes per side. Drain on paper towels or brown paper bags. Toss in confectioners sugar while still warm.
