Our Big Family Kitchen

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Fastnachtkuchles Fast Night Doughnuts

By Bertha Leusch·Originally from Aunt Laura's 2003 cookbook

Ingredients

  • 1/4 Cup Lukewarm Water
  • 1 Package Dry Yeast
  • 1 Teaspoon Granulated Sugar

  • In a large bowl add:

    2 Cups Whole milk, scalded. Let milk cool to lukewarm before adding
  • 2 Cups All-Purpose Flour, un-sifted
  • 1/4 Pound Butter, softened
  • 1/3 Cup Granulated Sugar
  • 1 Tablespoon Salt
  • 1 Egg
  • 2 Scant Cups All-Purpose Flour

  • Fry in:

    Crisco

Method

  1. Mix above ingredients in small bowl and let rise.
  2. Add the risen yeast mixture.
  3. This mixture becomes a sponge.
  4. Stir it until just mixed and add:
  5. Mix until well blended and let rise until double in size.
  6. Gramie always beat this by hand, much like the kuchen.
  7. If you have a good mixer, you can use it.
  8. Once the dough is risen, divide in 2 and roll until about 1/4 inch thick.
  9. Cut into triangles about 2" by 2 1/2".
  10. Tear a small hole in the center of each triangle.
  11. Allow the dough to rest about 15 minutes.
  12. Fry at 350 degrees in deep fat.
  13. The doughnut will rise to the top of the fat and should be turned at this point.
  14. You want them golden on both sides.
  15. If you don't have a deep fryer you can do this in a deep frying pan.
  16. Cool on paper towels.
  17. While still warm, shake in confectioners' sugar in a small paper bag.

Family note

This was a Leusch tradition for Shrove Tuesday. We would watch mom make them, just waiting for our first taste. We would also have to take warm plates of them to neighbors and the nuns and priests at church. After a number of years, Gramie started to make them on Halloween also. Once a year was not enough for us!