Pemberton Cookbook

Fastnachts

Pennsylvania Dutch doughnuts

Traditionally eaten on Shrove Tuesday, six weeks before Easter.

Makes 4 dozen doughnuts

Ingredients:

• 1 pkg. active dry yeast
• 1/4 cup warm water (110-115° F)
• 1 teasppon sugar
• 3 cups sifted flour
• 2 cups milk, scalded and cooled to lukewarm
• 3 eggs, well beaten
• 1/4 cup melted butter
• 1 cup sugar
• 1-1/2 teasppons salt
• 1/2 teaspoon ground nutmeg
• 3-1/2 to 4 cups sifted flour

Directions:

Soften yeast in warm water. Let stand 5-10 minutes. Add 1 teaspoon sugar and 3 cups sifted flour to the milk, stiring until smooth. Stir in the yeast. Cover; let rise in a warm place until doubled.

Stir in eggs, butter, remaning sugar, salt, nutmeg, and enough flour so mixture can no longer be stirred with a spoon (a soft dough), Cover, let rise until doubled.

Punch down dough and divide into two portion. On a floured surface, roll out each portion about 1/2 thick. Cut dough with a doughnut cutter. Cover dough and let rise in a warm place until doubled.

Fry in dep fat heated to 370°F. Fry 3 to 4 minutes or until lightly browned; turn doughnuts to brown evenly. Remove from fat and drain.

~Pennsylvania Dutch Cookbook, 1967

Page created Anne Pemberton May 25, 2003. Edited Tue, June 3, 2003 . AP.