| 2 cups milk -
scalded |
3/4 cup sugar |
| 1 tsp. salt |
2 eggs - slightly
beaten |
| 1 pkg. dry yeast |
1/2 cup water |
| Flour
- about 3 lbs. or enough to stiffen dough. |
| 1/3
cup solid shortening such as Crisco - original recipes use lard. |
|
| Dissolve
yeast in slightly warm water. Mix with cooled scalded milk. Mix
with all other ingredients except flour. Blend thoroughly. (Can
use electric mixer). Gradually add flour, stirring with large
spoon. Use hands and start kneading, gradually adding more flour
until dough is no longer sticky. |
| Cover with a
damp cloth and let rise in warm place for 4 to 5 hours or till
doubled in size. |
| Punch down
& roll dough on floured board to 1/2 to 3/4 inch thick. Cut
rolled dough into 3 to 3-1/2 inch squares. Make hole in center of
each with a knife. Place on a floured board or cookie sheet &
let rise about an hour. |
| Fry in 3 to
4 inches of melted oil Crisco or lard, at about 375º or till
golden brown. Turn to other side and repeat. Drain on paper
towels. |
| Fastnachtskrapfen
are traditionally eaten on Shrove Tuesday, 1 day before the start
of Lent (Fastnacht means the night before the fast). |