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.