I don't know if Fasnacht Day is as big all over the country as it is here in PA German land. But in case you didn't know, this is the day! I spent my day doing volunteer work at the historical society so I didn't have time to make fasnachts (or donuts). I used to make them once in awhile when we had enough people around to make it worth the trouble. But now six dozen donuts is more than we can eat, Leroy is diabetic, and I sure don't need so many donuts in the house tempting me to add them to my hips. And besides, my deep fryer gave up the ghost a couple years ago. That adds up to four good reasons why it makes more sense to buy a donut once or twice a year instead of making a whole batch.
But I still have the recipe! Gene asked me for it today so I thought I'd share it with the rest of you. I got this recipe from Dorothy Martin and it makes the most light fluffy donuts you ever ate. Try it! (You look like a couple donuts on your hips won't do any harm.)
1 1/2 c. milk
1/2 c. solid shortening
1 c. sugar
1 1/2 c. water
3 pkgs. yeast (if using bulk yeast, 1 tbs.=1 pkg.)
1 tsp. salt
Scald milk and add water. Take out 1/2 c. and dissolve yeast in it.
Add shortening to the milk & water. Beat eggs. Add sugar and salt. Mix with the milk mixture.
Add yeast mixture, and then stir in about 8 c. flour.
(The dough should be a little sticky. The secret of light doughnuts is to go light on the flour.)
Cover and let rise 2 hours.
Roll out about half of the dough at a time. Dump some flour on the rolling surface and work in just enough flour so it can be rolled. Cut out doughnuts, cover and let rise 1 hour.
Fry in hot oil. Flip them so the top fries first. The flat bottom will rise as the top fries.
Makes about 6 dozen