Recipe By : Amy Walters
Serving Size : 12 Preparation Time :2:00
Categories : Bread Breakfast
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 c Water -- warm
1 sm Cake yeast
3/4 c Water -- hot
1 1/2 tb Shortening
1/2 c Evaporated milk
2 3/4 c Granulated sugar
1 ts Salt
2 3/4 c All-purpose flour -- or more,
- if needed
1 tb Lemon juice
1 Egg -- slightly beaten
1 ts Nutmeg
Coating:
Ground cinnamon
Granulated sugar
Fried, yeasted dough coated with cinnamon and sugar. This recipe for
a yummy doughnut substitute has been handed down through the
generations of my family.
Dissolve yeast in warm water.
In the hot water, melt shortening. Add evaporated milk, sugar, and
salt. Stir in lemon juice, egg, and nutmeg. When lukewarm, add yeast.
Add flour, a cup at a time, beating well. Dough should not be stiff
but not thin: right when batter won't drop from spoon.
Let rise in a warm place for 1 hour. Turn onto floured surface and
pat with fingers to 1/4" thickness. Let stand 1/2 hour.
Mix cinnamon and sugar in small bag, to your taste. Set aside.
Cut in any shape or with a cutter 2-1/2 to 3" in diameter. Pull so
center is thinner. Deep fat fry until golden brown. Set on brown
paper bag for a minute, to remove excess oil.
Place Fastnacht in bag with cinnamon and sugar. Shake bag until
Fastnacht is lightly coated. These are equally delicious served at
any temperature.
