Sunday, February 19, 2012

FastNachtsKuchens

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)
1 egg
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.

7 comments:

Annie said...

I bookmarked this. Sounds like a good recipe to take to my Dad's next time...ROFL!

Anke said...

Oh I love those! We used to eat them around Fasching all the time!!

Flat Creek Farm said...

Nom.. nom.. nom. My German roots are drooling over this one. I am going to pin it!! Thank you, Patti :) -Tammy

Tipper said...

Yum-I bet my bunch would love these-I must try them!

Deanna said...

I had NEVER heard of the knife wives tale! Too funny. I believe I'll give Jim the penny out of my penny loafers just to make certain it works. I'd hate to throw 40 years away!

Those FastNachtsKuchens look familiar, but I don't believe that is what Grandma called them. I'm going to give them a try next time I have grandkids.

Here is another Bulk Food Store option. West of JC is Shirks. They are on the left of Hwy 50 before you get to Centertown. They carry everything the Dutch one does, including a meat counter. I think their selection of flour might be a bit better than the Dutch one.

StitchinByTheLake said...

Another keeper - I pinned it so I won't lose it. blessings, marlene

GerryART said...

My ex-mil called this
gribble [not certain of the spelling]
their family were part of the Germans from Russia who settled in Dakota Territory.
hugs
Gerry