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Fastnachtskuchen (Fast Night Cakes)

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ready in: 1-2 hrs
serves/makes:   32

recipe id: 108251

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1 1/2 cup warm water (105- to 115 degrees F)
1 package active dry yeast
1/3 cup sugar
1/4 cup butter or margarine, softened
1 teaspoon salt
4 cups all-purpose flour
1 egg
vegetable oil, for frying


1/4 cup sugar
2 teaspoons ground cinnamon


Place 1/4 cup warm water in large, warm bowl. Sprinkle in yeast; stir until dissolved. Add remaining water, sugar, butter, salt and 2 cups flour; blend well. Stir in egg and enough remaining flour to make soft dough.

Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Roll dough to 16- × 8-inch rectangle.

With sharp knife, cut into 2-inch squares. Cut slit, about 1/4-inch deep and 1-inch long, on top of each square.

Place squares, cut-sides up, on two large greased baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 45 to 60 minutes.

Pour oil in large, heavy saucepan to 1-inch depth. Heat to 375 degrees F. Place two or three squares in oil. Cook about 1 minute on each side, until golden brown. Drain on paper towels.

Repeat with remaining squares. Sift powdered sugar or sprinkle Cinnamon Sugar Topping over warm squares.

CINNAMON SUGAR TOPPING: In small bowl, combine sugar and ground cinnamon; stir well.

Serve for Shrove (Fat) Tuesday.

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Nutritional data has not been calculated yet.

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