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February 24th, 2009 - What's cooking in Sally's kitchen — LiveJournal
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February 24th, 2009
blueberries4sal
blueberries4sal
blueberries4sal
Tue, Feb. 24th, 2009 07:00 pm

My mother wasn't Catholic but because she grew up in Pennsylvania Dutch country, she did like to make Fasnachts on Mardi Gras. It was a great excuse for making something sweet and fatty and special ---- mmmmmmmmmmmmmmm

A couple years ago I made Fasnachts for Mardi Gras too. Here are mine:




Plates of luscious sugary yeast raised doughnuts and their holes!

RECIPE

Makes 32 doughnuts.

1-1/2 cups warm water (100° to 110°F)
1 envelope FLEISCHMANN'S Active Dry Yeast
1/3 cup sugar
1/4 cup butter or margarine, softened
1 teaspoon salt
4 to 4-1/2 cups all-purpose flour
1 egg
Vegetable oil, for frying
Powdered sugar or Cinnamon Sugar Topping (recipe follows)



Directions
Place 1/4 cup warm water in large warm bowl. Sprinkle in yeast; stir until dissolved. Add remaining water, sugar, butter, salt, and 2 cups flour; blend well. Stir in egg and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Roll dough to 16 x 8-inch rectangle. With sharp knife, cut into 32 (2-inch) squares. Cut slit, about 1/4 inch deep and 1 inch long, in center of each square. Place squares, cut sides up, on 2 large greased baking sheets. Cover; let rise in warm place until doubled in size, about 45 to 60 minutes.

Pour oil in large heavy saucepan to 1-inch depth. Heat to 375°F. Place 2 or 3 squares in oil. Cook 1 minute on each side or until golden. Drain on paper towels. Repeat with remaining squares. Sift powdered sugar or sprinkle Cinnamon Sugar Topping over warm squares.

Cinnamon Sugar Topping: In small bowl, combine 1/4 cup sugar and 2 teaspoons SPICE ISLANDS Ground Cinnamon; stir well.

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