Fastnacht kuechles, or fasting night pastries are a delicious and decadent treat made once a year in early spring or late winter. Thanks to Marie K-E for sending in this recipe. She makes them every year prior to Lent beginning. The name it is believed, comes from fast which translates as “almost” and nachts or nights. Referring to the dark, reflective period before Easter. Traditionally, fastnachts would use up the fat that was forbidden during the lean days before Easter. We believe this recipe came from Gramma Anna Ruhland Kieber. I can still see Bob Kieber’s eyes light up as he spoke about “fastnachts.” I hope someone makes them this year and sends us some photos!
INGREDIENTS
3-4 cups flour
1 pkg yeast
1/2 t salt
1/4 cup sugar
1 egg
1/4 cup butter
1 3/4 cup milk
DIRECTIONS
Mix 1 1/2 c flour yeast, salt and sugar in a large bowl.
Heat milk and butter till luke warm.
Add wet to dry and mix 3 minutes.
Add egg and 1/2 cup more flour and beat 2 more minutes.
Mix in more flour to make a soft dough. Knead lightly.
Cover bowl and let rise till double in size about 1 hr.
Place dough on a lightly floured surface and again lightly knead.
Let dough rest a few minutes while you heat oil to 375*
Cut rectangles and pull dough so center is VERY THIN (Uncle Lert aka Rev. Lavern Kieber, who loved Fastnachts, said VERY THIN so the center gets crispy and the outside is soft) and edges are fat.
Place rectangles in hot oil fry till puffed and slightly brown. Do not overcook. While hot dip in powder sugar, cinnamon sugar, or a glaze.
Then dig in great warm or cold!!!!!