This recipe is for a type of fried doughnut that is popular in Pennsylvania Dutch communities. Fastnachts are traditionally made on Shrove Tuesday, the day before Lent begins.
Scald the milk and set aside to cool to lukewarm.
To the dissolved yeastadd 1/2 cup of flour and mix to a batter.
Add to the milk.
Stir in 1 tsp ofthe sugar and about 3 cups of flour.
Set in a warm place to rise overnight.
In the morning, add the well-beaten eggs, nutmeg, butter, sugar, andsalt and mix thoroughly.
Stir in enough flour until batter can no longer bestirred with a spoon.
Set aside to rise until light.
Roll on a well-flouredboard and cut with a doughnut cutter.
Let rise again, and then fry in hotfat until golden brown.
Ingredients
Directions
Scald the milk and set aside to cool to lukewarm.
To the dissolved yeastadd 1/2 cup of flour and mix to a batter.
Add to the milk.
Stir in 1 tsp ofthe sugar and about 3 cups of flour.
Set in a warm place to rise overnight.
In the morning, add the well-beaten eggs, nutmeg, butter, sugar, andsalt and mix thoroughly.
Stir in enough flour until batter can no longer bestirred with a spoon.
Set aside to rise until light.
Roll on a well-flouredboard and cut with a doughnut cutter.
Let rise again, and then fry in hotfat until golden brown.
