Fastnachts - Doughnuts

A Shrove Tuesday tradition. Pity the poor Pennsylvania Dutch children who were only served this once a year. From the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

• Ready In: 12 hrs 10 mins
• Yields: 48 doughnuts

Ingredients

• 2  cups milk
• 1  cake yeast, softened in 1 cup of lukewarm water
• 6 -7  cups flour
• 1  cup sugar
• 3  eggs, well beaten
• 1⁄2 teaspoon nutmeg
• 1⁄4 cup butter, melted
• 1⁄4 teaspoon salt
•  oil, for frying
•  powdered sugar, for garnish (optional)

Directions

1. Heat milk come to room temperature.
2. Add 1/2 cup of flour to softened yeast and mix to a batter.
3. Add milk.
4. Stir 1 teaspoon of the sugar and about 3 cups of flour; set in a warm place to rise overnight or until doubled in bulk.
5. Add the eggs, nutmeg, butter, salt and remaining sugar; mix thoroughly.
6. Stir in flour until batter can no longer be stirred with a spoon.
7. Set aside to rise until doubled.
8. Roll on a well-floured board and cut with a doughnut cutter.
9. Let rise again, and fry in deep hot fat (370F) until golden brown, approximately 5 minutes per side.
10. Drain on paper towels and sift powdered sugar over the top.