Fastnachts are similar to doughnuts and beignets but much tastier They are usually made on Fat Tuesday Mardi Gras
Prep Time
3 hrs 15 mins
Dificult
Medium
Servings
4 hrs
Ingredients
Instructions
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.
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.
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.
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.
Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
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.
Editor's Note:
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature
