Fastnachts German Style
Delight in the comforting indulgence of Fastnachts, a classic German-style doughnut recipe beloved for its soft, pillowy texture and golden perfection. Traditionally enjoyed on Shrove Tuesday, these yeast-raised doughnuts boast a rich, buttery flavor thanks to a blend of milk, eggs, and melted butter, while a touch of granulated sugar adds just the right amount of sweetness. With simple pantry staples like all-purpose flour and active dry yeast, this traditional treat requires a bit of patience for rising but rewards you with irresistibly fluffy results. Deep-fried to a golden crisp, Fastnachts can be served plain for an authentically rustic touch or dusted with powdered sugar for a hint of sweetness. Perfect for a special breakfast or dessert, these delightful doughnuts make a wonderful treat for festive gatherings or lazy weekend mornings.
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Recipe Information
Ingredients
- 6 cups All-purpose flour
- 0.75 cup Granulated sugar
- 1 teaspoon Salt
- 1 cup Milk
- 0.5 cup Butter
- 1 packet Active dry yeast
- 0.25 cup Warm water (around 110°F or 43°C)
- 3 pieces Large eggs
- 4 cups Shortening or oil (for frying)
Instructions
In a small bowl, dissolve the packet of active dry yeast in warm water (110°F or 43°C). Let sit for 5-10 minutes until frothy.
In a medium saucepan, heat the milk and butter over low heat until the butter melts. Allow the mixture to cool to lukewarm.
In a large mixing bowl, combine the flour, granulated sugar, and salt. Mix well.
Whisk the eggs in a separate bowl. Add the lukewarm milk mixture, frothy yeast, and whisked eggs to the flour mixture. Stir until a sticky dough forms.
Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic. If the dough is too sticky, add small amounts of flour while kneading.
Place the dough in a greased bowl, cover with a clean towel, and let rise for about 2 hours, or until doubled in size.
Punch down the dough and roll it out on a floured surface to about 1/2-inch thickness. Use a doughnut cutter or a round cutter to shape the dough, making sure to cut out the center hole if you desire traditional doughnut shapes.
Place the cut dough on a baking sheet lined with parchment paper. Cover with a towel and let rise again for 30-40 minutes until puffy.
Heat the shortening or oil in a deep fryer or heavy-bottomed pot to 365°F (185°C). Test the temperature with a thermometer for accuracy.
Fry the Fastnachts in small batches, 1-2 minutes per side, or until golden brown. Use a slotted spoon to remove the doughnuts and drain on paper towels.
Optional: Dust the Fastnachts with powdered sugar or serve plain for a more traditional experience.
Serve warm and enjoy!
Nutrition Facts
Calories |
538 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.6 g | 57% | |
| Saturated Fat | 18.7 g | 93% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 34 mg | 11% | |
| Sodium | 122 mg | 5% | |
| Total Carbohydrate | 30.7 g | 11% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 6.9 g | ||
| Protein | 4.5 g | 9% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 20 mg | 2% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 55 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
