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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Fasnacht Kuechles (aka Fried Donuts) Recipe

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This recipe for Fasnacht Kuechles (aka Fried Donuts) is from Running Out Of Thyme, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
o 1 box Pillsbury Hot Roll Mix
o 1 cup water
o 1 egg
o 2 tablespoons butter, softened
o 1 bottle of canola oil
o Confectioners’ sugar
Directions:
Directions:
• Combine Hot Roll Mix and yeast (included in box) in bowl; mix well. Add hot water (120-130ºF), butter and egg. Stir until soft dough forms; turn dough out onto lightly floured surface.
• Knead dough for 5 minutes or until smooth. To knead, fold dough over toward you and away with heels of hands. Rotate dough a quarter turn; continue kneading. Sprinkle additional flour over surface to reduce stickiness.
• Place dough in bowl and let rest 5 minutes. Punch dough down and place back into bowl covered with towel and let rise in a warm place (80-90ºF) for at least 30 minutes or until doubled in size.
• Roll out dough on floured surface to about ¼-inch thickness. Cut dough into 2-inch squares.
• In large heavy skillet or pan heat 1-inch canola oil until hot. Fry donuts in oil until golden on bottom then flip to other side until it too is golden.
• With a slotted spoon remove donuts to a paper towel. Dust donuts with confectioner’s sugar and serve warm.
Number Of Servings:
Number Of Servings:
16
Personal Notes:
Personal Notes:
This recipe is a simplified version of Roger’s paternal grandmother’s scratch recipe. These donuts have been a Fat Tuesday (Mardi Gras) tradition in his family that was brought here from the Old Country where they are known as Fasnacht Kuechles (Fast-Night Donuts). The idea is to get as much fat and sugar intake as possible before Lent fasting starts the next day, Ash Wednesday. They are best served with coffee, dunking recommended. If you have ever had beignets at Café Du Monde in New Orleans, you’ll like Fasnacht Kuechles!

 

 

 

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