Gertrude would bake or broil and did not think frying food was a good idea, except for the Fasnacht, German donuts. I recall her making them one time every year. It was the night before Shrove or Fat Tuesday, the day before the start of Lent. No pancakes for Gertrude’s family. I was a child and Fasnacht’s were a treat. I do not think she used a recipe and did it all by memory and how “things” looked. I know that is was a long process and when she finally got around to the frying, I was not allowed near the stove. I have no idea what kind of fat she used, maybe lard. I never saw a bottle of any kind of oil in the kitchen, so my guess was good old fashion lard.
The dough had to rise and it seemed like an eternity before they would be ready to cook. The frying only took a few minutes and the balls of dough would be flipped over and then out they came to be sprinkled with powered sugar.
I remember that could have a few before bed and then in the morning a couple more. She would say “It is not what you eat, but how much”. Especially if it was a food bathed in fat.
I have included a copy of a recipe that I found online. I’m not going to make them but perhaps some of you remember your grandmother or mother making homemade donuts. They are not like Crispy Cream or Dunkin donuts but they were a treat for me.
RECIPE for FASTNACTS
2 ¼ teaspoons active dry yeast
¼ cup warm water (110 degrees F/45 degrees C)
1 teaspoon white sugar
3 cups all-purpose flour
2 cups milk
3 eggs, beaten
¼ cup margarine, melted
1 cup white sugar
1 ½ teaspoons salt
4 cups all-purpose flour
2 quarts vegetable oil or lard for frying
1. 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.
2. 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.
3. 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.
4. Punch down dough and divide into 2 portions. On a lightly floured surface, roll out dough to 1/2 inch thickness. Shape into balls. Cover and let rise a third time until doubled in size.
5. Deep fat fry in oil or lard for 3 to 4 minutes on each side until lightly browned. Rotate to ensure even cooking. Drain paper towels. Toss with confectioner’s sugar while still warm.
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