Fastnachts
- ½ cup granulated sugar
- 1 tsp. Salt
- ¾ cup margarine
- 1 cup milk
- 4½- 5 cups flour
- 2 packages yeast, dissolved in ½ cup warm water
- 2 eggs, slightly beaten
Scald milk. Add sugar, salt and margarine. Stir to melt shortening and cool to lukewarm. Add yeast, dissolved in warm water, and eggs. Add flour and mix well. Let rise in warm place until tripled, about 1½ hours. To shape, flatten dough on evenly floured board to ½” thickness, Cut into 2” squares. Lay on wax paper. Heat oil to 425°. Press center thin with hand. Fry one side about one minutes until nicely browned and flip. Drain on paper towels. Let cool a few minutes and dip in granulated sugar (or Powdered Sugar/ Cinnamon Sugar/ Powdered Cinnamon)
Ann Brobeil St. Amelia School Cookbook
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