FASTNACHT KUECHLES
My Grandmother always made these, especially at Christmas and Easter. She's gone many years now but I keep the tradition going. Nice thing about them, you can pop them in the microwave reshake them in the cinnamon and sugar and it's like they just came out of the oil.
Provided by George Ulrich @GLU
Categories Other Breakfast
Number Of Ingredients 8
Steps:
- Place the flour in a bowl and let stand to room temp. Make a well in the center.
- Dissolve yeast and 1/2 tbsp. of the sugar in 1/2 cup of the scalded milk.
- Pour into the well in the flour. Let rise in a warm place until foamy and light.(Until the mixture becomes bubbly)
- Add remaining milk, egg, salt, sugar, melted shortening and melted butter.
- Work ingredients to a dough and knead thoroughly adding more flour as needed.
- Place in a greased bowl and cover. Let rise in a warm place until doubled in size.
- Turn to a floured board and roll to 1/2 inch thick. Cut into diamonds or squares. Cover and let rise in a warm place for 30-45 mins.
- Heat oil to 350 degrees. Flatten kuechles a little and place in oil risen side down. Brown one side and turn.
- Remove from oil and while hot shake in a paper bag with cinnamon and sugar. Plain powdered sugar may be used instead.
NANA'S FASTNACHTS
These are similar to doughnuts but much tastier! They are usually made on Shrove Tuesday (Fat Tuesday).
Provided by Sandy
Categories Bread Yeast Bread Recipes
Yield 60
Number Of Ingredients 11
Steps:
- Warm the milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm. In a small bowl, proof the yeast by adding the warm water to the yeast. Let stand 10 minutes.
- In a large bowl mix together the teaspoon of sugar and 3 cups of the flour. Stir in milk until smooth. Add proofed yeast and mix well. Cover and let rise until doubled in size.
- Stir in beaten eggs, melted butter or margarine, one cup of sugar, salt, and enough of the remaining flour to make a stiff dough. Cover and let rise for a second time until doubled.
- Punch down dough and divide into 2 portions. On a lightly floured surface, roll out dough to 1/2 inch thickness. Cut dough with a biscuit cutter. Make 2 slits with a sharp knife in the middle of each doughnut. Cover and let rise a third time until doubled in size.
- Deep fat fry in oil or lard for 3 to 4 minutes on each side until lightly browned. Rotate to ensure even cooking. Drain on brown paper bags. Toss in confectioners sugar while still warm.
Nutrition Facts : Calories 106.9 calories, Carbohydrate 15 g, Cholesterol 10 mg, Fat 4.2 g, Fiber 0.4 g, Protein 2.2 g, SaturatedFat 0.7 g, Sodium 74.1 mg, Sugar 3.8 g
FASTNACHT KUCHEN
Fastnacht is a yeast-raised potato pastry that's deep-fried like a doughnut. Fasnachts were originally made and served on Shrove Tuesday to use up the fat that was forbidden during Lent
Provided by kzbhansen
Categories Yeast Breads
Time 3h15m
Yield 5-6 dozen
Number Of Ingredients 11
Steps:
- Combine the hot mashed potatoes, 1 cup of the sugar, the yeast, warm water or potato water, and 1 cup of the flour.
- Beat until smooth and let rise until dough is light and full of bubbles about an half an hour.
- Stir the mixture down and add the remaining 1 cup sugar, the warm water or scalded and cooled milk, melted butter, eggs, salt, and the remaining 6 cups flour.
- Beat together, add more flour if necessary to make a firm dough.
- Brush with butter, cover, and let rise until doubled. Punch the dough down and turn out onto a floured board. Knead lightly.
- Roll out and cut with a doughnut cutter, or cut with a knife into the traditional diamond shapes. Let sit for about 20 minutes.
- Fry in Oil at 375 degrees until browned. Roll in powdered sugar when done.
- If desired, the dough may be kept in the refrigerator for several days to be used as needed.
Nutrition Facts : Calories 1275, Fat 32.6, SaturatedFat 18.8, Cholesterol 200.9, Sodium 836.4, Carbohydrate 221.8, Fiber 5.7, Sugar 81.3, Protein 23.6
FASTNACHT KUECKELES (FAST NIGHT CAKES)
I believe these are a Jewish recipe made before a fast. They all have to be eaten the same night they are made. Fried dough covered in cinnamon-sugar, similar to doughnuts without the whole. My family always made them the night we made cider. Fresh cider and fastnachts is an amazing treat.
Provided by Isabeau
Categories Dessert
Time 1h36m
Yield 4 dozen, 24 serving(s)
Number Of Ingredients 8
Steps:
- In mixing bowl stir together 2 1/4 c flour, yeast, salt, and sugar.
- Heat milk and shortening until lukewarm.
- Add milk/shortening to dry ingredients.
- Beat 2 minutes on medium speed.
- Add egg and 3/4 c flour.
- Beat on high speed 2 minutes.
- Stir in 2-3 c flour to make soft dough, knead, cover, let rise till double,
- knead, roll out ¼ inch thick.
- Cut into squares,.
- let stand covered a few minutes while heating oil to 375 (medium high).
- Pull on inside of square to make dough thinner in center.
- Fry few at a time, brown on one side, then the other.
- Drain on paper towels
- Put a few at a time in a container with cinnamon-sugar, shake to coat.
- Eat while warm and don't leave any for tomorrow!
Nutrition Facts : Calories 157.6, Fat 4.6, SaturatedFat 1.5, Cholesterol 12.4, Sodium 89.1, Carbohydrate 24.6, Fiber 0.9, Sugar 3.2, Protein 4.2
FASTNACHTS (GERMAN DOUGHNUTS)
This is a traditional German recipe, usually made on Shrove Tuesday to use up the lard before Lent begins. Don't worry, you can fry them in vegetable oil instead of lard! Either way, they're delicious!
Provided by Kree6528
Categories Yeast Breads
Time 3h30m
Yield 25 doughnuts
Number Of Ingredients 7
Steps:
- Dissolve yeast in lukewarm milk.
- Sift in flour and salt in bowl.
- Make a hole in the center.
- Pour dissolved yeast and all other ingredients into the hole and mix until not sticky.
- Cover and let rise until doubled.
- Punch down, then let rest for 10 minutes.
- Roll out to about 1/4-inch and cut.
- Let rise another 20-30 minutes.
- Fry in deep fat until light brown.
- While still hot, roll in sugar.
More about "fastnacht kuechles food"
FASNACHT (DOUGHNUT) - WIKIPEDIA
From en.wikipedia.org
FASTNACHT KUECHELES - URBAN SIMPLICITY
From urbansimplicity.com
FASNACHTSKüCHLEIN RECIPE - SWITZERLAND - ABOUT
From about.ch
MY FAMILY’S TRADITIONAL FASNACHT KUECHLE RECIPE
From eveofreduction.com
Estimated Reading Time 3 mins
FASTNACHTS KüECHLE - OLD LINE PLATE
From oldlineplate.com
Estimated Reading Time 4 mins
FASTNACHT KUECHELES – FROM ALSACE & BAVARIA TO BUFFALO
From krg.barefootandupsidedown.com
Estimated Reading Time 1 min
FASTNACHTS KüCHLE | HOW TO COOK POTATOES, FOOD, RECIPES
From pinterest.com
FASTNACHT KUECHLES RECIPE | JUST A PINCH RECIPES | RECIPES, PINCH ...
From pinterest.co.uk
FASTNACHT KUECHLES | RECIPE | FASTNACHTS RECIPE, DESSERT OPTIONS ...
From pinterest.com
FASTNACHT KUECHLES – CAROLYN GRADY
From carolyngrady.com
FASTNACHT KUECHLES | RECIPE | FASTNACHTS RECIPE, DESSERT OPTIONS, …
From pinterest.com
FASTNACHT KUECHLES | RECIPE | FASTNACHTS RECIPE, DESSERT OPTIONS ...
From pinterest.com
FASNACHTSKüCHLEIN SCHWEIZER FASNACHTS GEBäCK - YOUTUBE
From youtube.com
FASTNACHT KIECHLES RECIPE
From recipefaire.com
HOW TO PRONOUNCE FASTNACHT IN GERMAN - YOUTUBE
From youtube.com
FASTNACHT KUECHELES - RECIPE - COOKS.COM
From cooks.com
FASTNACHT KUECHELES - RECIPE - COOKS.COM
From cooks.com
NEARLY NIGHT (FASTNACHT KUECHELES...RECIPE AND LORE)
From urbansimplicity.com
MSN
GERMAN RECIPE: FASNETSKüCHLE FOR FASCHING - STUTTGARTCITIZEN.COM
From stuttgartcitizen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love