Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Fastnacht Doughnuts
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- #19614
serves/makes:
ready in:
2-5 hrs
2-5 hrs
2 reviews
ingredients
4 cups all-purpose flour
1/3 cup sugar
1/2 teaspoon salt
1 package active dry yeast
1/4 cup butter, softened
1 cup very hot tap water
1 egg, at room temperature
oil
directions
In a large bowl, thoroughly mix 1 1/4 cup flour with sugar, salt, and undissolved yeast. Add softened butter. Gradually add very hot tap water to dry ingredients and beat with mixer on medium for 2 minutes.
Add egg and 1/2 cup flour, or enough flour to make a thick batter. Beat on high for 2 minutes, scraping sides of bowl occasionally. Stir in enough flour to make a soft dough. Cover, let rise in warm place free from draft, until doubled (about 1 hour).
Turn dough onto lightly floured board, knead until smooth and elastic, about 8 to 10 minutes. Roll out to make an 8 x 16-inch rectangle. Cut into 2-inch squares. Cut a slit about 3/4-inch deep (almost through the dough) in the top of each square.
Place onto ungreased baking sheet. Cover, let rise in warm place free from draft, until doubled (about 45 minutes).
Fry in deep hot oil (about 375 degrees F) until golden brown on both sides. Drain on paper towels. If desired, dip warm doughnuts in sugar with a little cinnamon added.
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nutrition data
86 calories, 2 grams fat, 15 grams carbohydrates, 2 grams protein per serving. This recipe is low in sodium. This recipe is low in fat.
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reviews & comments
July 9, 2008
I made these for my best friend (who is from Germany) and she flipped. She said they were the best she's had since she moved here!
May 25, 2003
I am German,born and raised there.I remember eating these things as a kid!!! I will try the recipe and let y'all know how it turned out. Thanx for the listing : )