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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> German

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Dissolve the yeast in the 1/2 cup warm water with 1 tsp of sugar. | 2. Mix potatoes, sugar, potato water and flour; add yeast dissolved in water. | 3. Let rise in a warm place for several hours. | 4. Then add 1 cup sugar, 1 cup lukewarm water or milk, 3/4 cup melted butter, 3 eggs, salt and about 5 cups flour for stiff dough. | 5. Turn onto a well floured board and knead for about 3 to 5 minutes. | 6. Add a small amount of extra flour if necessary so the dough can be handled without sticking to your fingers. | 7. Grease a large bowl. | 8. Place the dough in the greased bowl. | 9. Cover with a thin towel, and let rise in a warm, draft free place for about 2 hours or until it is at least double in size. | 10. Now, according to all my instruction, you’re supposed to let the dough rise again for another hour or two, but that means you’d be fussing with these things all day; figure it out; this would be its third rising, with another to come; I think at this point I’d be reckless and divide the dough in thirds and start rolling it out. | 11. What matters if you do have a few large holes in your fastnachts? | 12. Take your choice, rise or roll. | 13. I’d try rolling the dough to about 3/4 inch thickness. | 14. Fastnachts have a traditional diamond shape; cut them into diamonds with a knife. | 15. Another essential is to cut a slit across the top of each fastnacht with a sharp knife. | 16. Let the fastnachts rise, covered, in a warm place, till they’re springy to the touch; when they’re quite fat and puffy, drop them with the raised side down into fat that is hot enough to brown a bread cube—375 degrees. | 17. Fry on both sides. | 18. If you don’t want that many fried cakes you might try baking some in a hot oven as rolls. | 19. Food that Really Schmecks. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
yeast	1	packet		-	-	-	-
water	1/2	cup		0.0	0.0	0.0	0.0
sugar	1	teaspoon		18.354	4.5908	0.0	0.0
potato	1	cup	mashed	115.5	26.235	3.075	0.135
sugar	1	cup		18.354	4.5908	0.0	0.0
water	1	cup		0.0	0.0	0.0	0.0
purpose flour	1	cup		-	-	-	-
sugar	1	cup		18.354	4.5908	0.0	0.0
water	1	cup		0.0	0.0	0.0	0.0
butter	3/4	cup	melted	1026.0	47.141999999999996	32.058	86.4
egg	3		beaten	214.5	1.08	18.84	14.265
salt	1	teaspoon		-	-	-	-
flour	5	cups	sifted	1822.8	134.064	158.80200000000002	86.73

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.