Recipe by Sandy
"These are similar to doughnuts but much tastier! They are usually made on Shrove Tuesday (Fat Tuesday)."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
2 1/4 teaspoons
active dry yeast
warm water (110 degrees F/45 degrees C)
1 1/2 teaspoons
vegetable oil for frying
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!
Not bad, but soooo long to make.
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!
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
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.
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".
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/60 of a recipe
Servings Per Recipe: 60
Amount Per Serving
** Calories: 107
** Calories from Fat: 38
Enjoy the bright days of summer with easy recipes.
Low-fat, low-carb, paleo, vegan. Get recipes for your lifestyle.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
Go ahead, have a doughnut! These amazing cake doughnuts are baked not fried.
See how to make a sweet poppy-seed bread with almond and orange flavors.
See how to make perfect glazed doughnuts.