Fastnacht Keuchels

This post may contain affiliate links to companies I know and trust. If you purchase something through one of those links I will receive a few pennies to help fund my yarn, fabric and vintage cookbook habit

Yes! A break from all the Pączki recipes I’ve been posting! I’ve gone over the border to Germany to Fastnacht Keuchels- which are also doughnuts made to be eaten just before Lent.

Print Pin

Fastnacht Keuchels

Author Anna Fassel

Ingredients

• 5 cups flour
• 1 pkg yeast
• 1 tbsp salt
• 4 tbsp sugar
• 3 eggs
• 3 tbsp butter
• 2 cups milk
• fat or oil for frying
• powdered sugar

Instructions

• Put flour in large bowl and let stand until room temperature. 
• Make a well in the center of the flour.
• Soften yeast and 1/2 tsp sugar in 5 tbsp warm milk and pour into the flour well.
• Let rise until foamy and light, then add the remaining warm milk, eggs, salt, sugar and melted butter.
• Work ingredients to a dough and knead thoroughly.
• Cover and let rise in a warm place until light.
• Turn onto floured board and roll to approximate 1/2" thickness.
• Cut into rounds or squares.
• Cover and let stand about 1 hour.
• Place raised side down into hot fat.
• Fry until well browned then turn and fry the second side.
• Drain well and dust with powdered sugar.

Printer Friendly copies:

• Fastnacht Keuchels 4×6 card
• Fastnacht Keuchels full page
• Fastnacht Keuchels 3×5 card