These are similar to doughnuts but much tastier! They are usually made on Shrove Tuesday (Fat Tuesday).

Sandy
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Ingredients

60
Original recipe yields 60 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Warm the milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm. In a small bowl, proof the yeast by adding the warm water to the yeast. Let stand 10 minutes.

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  • In a large bowl mix together the teaspoon of sugar and 3 cups of the flour. Stir in milk until smooth. Add proofed yeast and mix well. Cover and let rise until doubled in size.

  • Stir in beaten eggs, melted butter or margarine, one cup of sugar, salt, and enough of the remaining flour to make a stiff dough. Cover and let rise for a second time until doubled.

  • Punch down dough and divide into 2 portions. On a lightly floured surface, roll out dough to 1/2 inch thickness. Cut dough with a biscuit cutter. Make 2 slits with a sharp knife in the middle of each doughnut. Cover and let rise a third time until doubled in size.

  • Deep fat fry in oil or lard for 3 to 4 minutes on each side until lightly browned. Rotate to ensure even cooking. Drain on brown paper bags. Toss in confectioners sugar while still warm.

Editor's Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts

106.9 calories; 2.2 g protein; 15 g carbohydrates; 10 mg cholesterol; 74.1 mg sodium. Full Nutrition

Reviews (17)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/12/2003
These were EXCELLENT. My husband is PA Dutch and grew up eating these every Shrove Tuesday. We moved to an area where you can't get them so I made them this year, they are difficult but well worth the effort. My husband said that they were the best fastnachts he ever had and that's saying a lot! Read More
(40)

Most helpful critical review

Rating: 3 stars
02/23/2011
Not bad but soooo long to make. Read More
(1)
20 Ratings
  • 5 star values: 15
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
04/11/2003
These were EXCELLENT. My husband is PA Dutch and grew up eating these every Shrove Tuesday. We moved to an area where you can't get them so I made them this year, they are difficult but well worth the effort. My husband said that they were the best fastnachts he ever had and that's saying a lot! Read More
(40)
Rating: 5 stars
04/11/2003
These were EXCELLENT!!! My family loved them. I do have to say they taste just like moms. She is from Germany, and makes them by memory from how her mother used to make them. Now I have an official recipe!! The hardest part is waiting for each of the risings. One additional note......Instead of using a biscut cutter, I just rolled the dough out and cut it up in rectangles, put the 2 slits in, and before I was ready to fry it, I streched them a little. These are also great the next day warmed in the toaster oven!!!!!! Sue from Buffalo Read More
(27)
Rating: 5 stars
04/11/2003
This is a wonderful recipe! Made this today with a wet glaze (confectioner's sugar, vanilla, milk, pinch of salt, add liquid slowly while beating to avoid lumps, not enough liquid to be too thin.) Crispy outside, tender and sweet inside, an ideal treat for those who crave doughnuts. Terrific! Read More
(22)
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Rating: 4 stars
03/30/2009
Excellent recipe! My kids loved them and begged for me to make them again as soon as they ran out. I didn't have the patience to let them rise 3 times. I mixed everything up, let them rise in a warm oven for 45 minutes, and rolled them out. They puffed up really well when cooked. Read More
(11)
Rating: 5 stars
01/23/2005
VERY good! Just plan for a little bit of time -- with 3 risings you have to be patient. Also, the size biscut cutter you should use to get the suggested servings (5 dozen) is a 1-1/2". Read More
(11)
Rating: 5 stars
05/25/2006
so yummy next time I will cut the batch in half it makes a big number of dougnuts. and I would increase the amount of sugar in the dough. Read More
(7)
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Rating: 5 stars
03/13/2007
First time making any donut type food. These were a hit. Takes some time as they have to rise three times. I think a smaller size than a regular biscuit might fry better. I also tried a donut shape it worked the best for frying. However I like the look of them with the two slits though too. Read More
(6)
Rating: 5 stars
08/27/2011
May 24 2011 Oh happy day!!! My husband had begged me to make his favorite donuts for a long time. With the help of CindyLepp (recipe buzz) she was able to find the common name for german donuts so this was the recipe I ended up using. This was a long process but it was worth it. I made this two ways: the first half was done as written and the second half I had rolled out the dough a little thinner cut it about 5-6 inches square/rectangle and rested it for a bit (not to double it's size) before frying. We actually liked the thinner bigger squares/rectangles better because that's how my husbands granny made it; it had that puffed up blistered appearance. We topped it with powdered sugar and a runny glaze. The first half (as written) tasted like beignets which is not a bad thing. August 26 2011 very versatile; also used this sweet dough for pull-apart rolls and cinnamon rolls. Read More
(5)
Rating: 5 stars
10/05/2012
This is a good recipe and good technique but I rolled less than 1/2 inch thick and that was I think too thick. The slits completely closed up during the final rise. I'll bring it down to 1/4 inch next time and probably add vanilla cinnamon and nutmeg. Read More
(2)
Rating: 3 stars
02/23/2011
Not bad but soooo long to make. Read More
(1)