Sunday morning sounded like a pretty good day to make some FastNachtsKuchens. Dr. Schroeder can tell you all about this custom at Munichburg Memories. Being married to a full blooded German, this is something I learned to make many years ago. They have always been a hit with the family.
These days I like King Arthur flour.
I always separate them after I make the first cuts. You'll have a sticky mess if you cut them and let them rise, only to find them stuck back together again, an hour later.
They don't rise a whole lot, but you can tell when it's time to fry.
I love my deep Wagner skillet to fry them in.
Here's the finished product.
Of course I will provide you with the recipe!
Fast Night Cakes (Fastnachtskuchen)
1 1/2 c warm water (100 to 110 F.)
2 t. yeast (1 package)
1/3 c. sugar
1/4 c. butter softened
1 t. salt
4 - 4 1/2 c. flour (I like bread flour)
Canola oil for frying
Place yeast in large bowl, add 1/4 c. water, stir til dissolved. Let set 3 -5 minutes. Add 1 1/2 c. water, sugar, butter, salt and 2 cups of flour. Blend well. Stir in beaten egg and enough flour to make a soft dough.
Knead lightly on floured surface.
Roll dough to a 16 x 18 inch rectangle. With a sharp knife, (I use a pizza cutter) cut into squares. Separate, so when they raise they do not stick together. With kitchen shears cut an X in top of each square. Cover with a thin muslin towel. Let rise about an hour.
Fry in oil heated to 370 F. Drain on paper towels. Dust with powdered sugar.
I called Jeremy and Lori to come over after church to help us eat them. It worked, only one was left! Thanks kids for saving me from all the calories.