Fastnacht Kugelins Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 cup lukewarm milk
1 package yeast
3/4 cup soft butter
2 tablespoons sugar
6 eggs
6 cups flour
2 teaspoons salt
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Directions: |
Directions:Scald the milk by heating on low until small bubbles form at the edges
Blend in the butter.
Take off the heat and cool to lukewarm.
Add the yeast.
Mix the flour and salt in a large bowl
Make a hole in the center of the flour and pour in all other ingredients.
Mix until no longer sticky.
Cover and let rise until the dough has doubled in size (about 35 minutes)
Punch down the dough and let rest for 10 minutes
Roll out to about 1/4" thickness and cut into circles with a glass or round cookie cutter.
Let rise another 20 minutes
Fry in deep fat until light brown
Roll in sugar while still hot. |
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Number Of
Servings: |
Number Of
Servings:20 |
Preparation
Time: |
Preparation
Time:1 1/2 hours |
Personal
Notes: |
Personal
Notes: This recipe came to America with my great-grandmother in 1889. They are typically made on Fastnacht (Shrove Tuesday). Fasnachts were made as a way to empty the pantry of lard, sugar, fat, and butter, which were traditionally fasted from during Lent.
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