Fasnacht

Source

Author: Bob and Robin Young

Web Page: http://boisefoodieguild.blogspot.com

Author Notes

These are usually served on Shrove Tuesday - Fasnacht Day

Degree of Difficulty

Degree of Difficulty: Moderately difficult

Servings

Servings: 50

Ingredients

¼

c

Warm water (100°F)

2½

T

Dry Active Yeast

2

T

Sugar

2½

c

Milk, lukewarm

4½

c

Potato Flour

4

Eggs, beaten

½

c

Lard

1

c

Sugar

dash

Salt

5½

c

Potato Flour

1

Dissolve yeast in warm water.

2

Mix next three ingredients together, then add to yeast mixture. Set in warm place and let rise overnight.

3

In the morning add next four ingredients. Add last batch of flour slowly; it may not all be needed. Dough should be sticky but able to be handled.

4

Let rise until doubled, approximately 2 hours.

5

Roll out and cut with biscuit or doughnut cutter, with or without a center hole. Let rise 1 hour.

6

Deep fry in hot oil at 375 degrees for several minutes, turning until brown on both sides.

Cooking Times

Preparation Time: 16 hours

Cooking Time: 15 minutes

Inactive Time: 15 minutes

Total Time: 16 hours and 30 minutes