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Fastnachts #3

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  • 1 1/2 c Milk
  • 1/4 c Light molasses
  • 1 ts Salt
  • 1/4 c Soft butter
  • 1 pk Active dry yeast
  • 1/2 c Warm water
  • 1 Beaten egg
  • 4 1/4 -(up to)
  • 4 1/2 c Sifted flour
  • Vegetable oil for frying
  • Granulated sugar for coating


Heat milk until bubbles form against edge of pan. Add molasses, salt & butter, stirring until butter is melted. Remove from heat; cool to lukewarm. Sprinkle yeast over warm water, stir until dissolved. Add milk mixture, egg & 2 cups flour; beat until smooth & light. Beat in 2-1/4 cups flour with spoon (dough will be soft). Cover with damp towel & let rise until doubled. Punch dough down; turn out on well floured board, rolling over to coat with flour lightly. Knead 10 times to make smooth dough, cover with mixing bowl & let rest 10 minutes. Divide dough in half; roll out to 1/2-inch thick. Cut with floured 3-inch doughnut cutter. Cover with towel; let rise until doubled. Heat 2 inches oil to 375. Drop 3-4 at a time into oil; brown on both sides, about 3 minutes. Drain well & roll in sugar. Makes 2 dozen. (Served the night before Lent)
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive,