FASTNACHTSKRAPFEN  (Shrove Tuesday Doughnuts)

Print Recipe

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 375 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).