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FASTNACHTS – Raised Doughnuts

FASTNACHTS – Raised Doughnuts
By Anne Landefeld on Monday, August 26, 2013 at 5:26am
For the Sponge:
1 cake yeast
2 cups lukewarm water
4 scant cups sifted flour
At night break and soak yeast in lukewarm water for 20 minutes. Mix with flour to a thick batter. Cover, let rise in warm place overnight until doubled.
For the Dough:
? ? cup shortening
? 1/3 cup sugar
? 1? teaspoons salt
? 2 eggs
? ? teaspoon ground nutmeg
? 5 cups or more of flour
In the morning cream together the shortening, sugar and salt.
Add this to the risen sponge, with the beaten eggs and spice.
Stir in as much flour as mixture will take up readily, making a rather soft dough.
Mix well. Let rise until doubled in bulk. If desired, stir down and let rise again until nearly doubled.
Turn onto floured board, pat or roll until ? (your choice) inch thick and cut with doughnut cutter.
Cover to prevent drying and let rise until doubled.
Fry in deep hot fat about 375 degrees. If no thermometer is at hand, test temperature with 1 inch square of bread, which should brown in 1 minute.

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