German Fastnacht Deep-Fried Doughnuts
A traditional Pennsylvania Dutch or German bread, Fastnachts can be enjoyed as a doughnut-like treat or served with molasses.
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Instructions
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Warm milk with butter in a saucepan until melted.
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In a large bowl, combine salt, sugar, and nutmeg; pour in the milk mixture, stir, and cool to lukewarm.
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Mix in beaten eggs and yeast.
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Add 3 cups of flour and beat for 4 minutes with a stand mixer, or vigorously mix by hand for 2 minutes.
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Incorporate the remaining flour by hand.
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Knead dough on a floured surface for 3 minutes.
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Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour until doubled.
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Punch down dough, then roll it on a floured board into a 1/4-inch thick disc.
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Cut the dough into squares.
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Cover the squares and let them rise again for 45 minutes until doubled.
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Heat 2 to 3 inches of cooking oil to 370 F in a deep saucepan.
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Fry dough squares in the hot oil, turning once golden brown on the bottom.
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Remove uniformly golden squares, drain on paper towels, and serve with molasses.