?

Log in

No account? Create an account
Mardi Gras - Fasnachts - What's cooking in Sally's kitchen
July 2017
 
 
 
 
 
 
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
 
 
 
 
 
blueberries4sal
blueberries4sal
blueberries4sal
Tue, Feb. 24th, 2009 07:00 pm
Mardi Gras - Fasnachts

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.

10CommentReply

ygolonac
ygolonac
ygolonac
Wed, Feb. 25th, 2009 12:40 am (UTC)

I think I gained a couple pounds just looking at those pictures :)

Is your pantry empty of lard, sugar, fat and butter now?


ReplyThread
marstokyo
marstokyo
Mars Tokyo
Wed, Feb. 25th, 2009 01:25 am (UTC)

Hell no! ;-) I can't go without my BUTTUH!!


ReplyThread Parent
kdotdammit
kdotdammit
So What? Kim Dot Dammit Live
Wed, Feb. 25th, 2009 01:33 am (UTC)

Must have some NOW.


ReplyThread
marstokyo
marstokyo
Mars Tokyo
Wed, Feb. 25th, 2009 02:01 am (UTC)

Me too! Damn I wish I'd made them this year.


ReplyThread Parent

(no subject) - (Anonymous)
marstokyo
marstokyo
Mars Tokyo
Wed, Feb. 25th, 2009 04:25 am (UTC)

YUM!!! What a DAD!


ReplyThread Parent
kdotdammit
kdotdammit
So What? Kim Dot Dammit Live
Sun, Mar. 1st, 2009 10:59 pm (UTC)

Me and Bean are making these today! What kind of oil should we use?


ReplyThread
marstokyo
marstokyo
Mars Tokyo
Mon, Mar. 2nd, 2009 02:52 am (UTC)

Oh I hope this isn't too late. 100% Vegetable oil, like Wesson is fine. I've never used Canola, because I think it might impart a taste. Peanut oil is primo for the best flavor (assuming you're not allergic to peanuts) But it's more expensive than Vegetable oil.
YUMMMMM I'm jealous!!


ReplyThread Parent
kdotdammit
kdotdammit
So What? Kim Dot Dammit Live
Mon, Mar. 2nd, 2009 03:03 am (UTC)

We made them with peanut oil. I'm going to post a photo pronto. Wait til you see!!!!


ReplyThread Parent
marstokyo
marstokyo
Mars Tokyo
Mon, Mar. 2nd, 2009 05:06 am (UTC)

Oh my God, peanut oil is the ultimate! And your pictures are FABULOUS!!! and aren't they positively addictive? GAWD!!


ReplyThread Parent
kdotdammit
kdotdammit
So What? Kim Dot Dammit Live
Mon, Mar. 2nd, 2009 05:11 am (UTC)

Can't stop eating them. I feel so gross yet happy.


ReplyThread Parent