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Categories:
water yeast water vegetable shortening milk sugar salt flour lemon juice eggs nutmeg Cinnamon Ground sugar
Viewed: 62 - Published at: 3 years agoIngredients
- 1/4 cup water warm
- 1 small yeast, compressed
- 3/4 cup water hot
- 1 1/2 tablespoons vegetable shortening
- 1/2 cup evaporated milk
- 2 3/4 cups sugar granulated
- 1 teaspoon salt
- 2 3/4 cups flour, all-purpose
- 1 tablespoon lemon juice
- 1 each eggs slightly beaten
- 1 teaspoon nutmeg
- 1 x cinnamon ground
- 1 x sugar granulated
Method
- Dissolve yeast in warm water.
- In the hot water, melt shortening.
- Add evaporated milk, sugar and salt.
- Stir in lemon juice, egg and nutmeg.
- When lukewarm, add yeast.
- Add flour, a cup at a time, beating well.
- Dough should not be stiff but not thin, right when batter won't drop from spoon.
- Let rise in a warm place for 1 hour.
- Turn onto floured surface and pat with fingers to 1/4 inch thickness.
- Let stand 1/2 hour.
- Mix cinnamon and sugar in small bag, to your taste.
- Set aside.
- Cut in any shape or with a cutter 2 1/2 inches to 2 inches in diameter.
- Pull so center is thinner.
- Deep fat fry until golden brown.
- Set on brown paper bag for a minute, to remove excess oil.
- Place Fastnacht in bag with cinnamon and sugar.
- Shake bag until Fastnacht is lightly coated.
- These are equally delicious served at any temperature.
