Wednesday, March 9, 2011

Just Like Mom Used To Make

I don't know how many years it's been since I've had these German donuts but I remember how much I loved coming home from school on Shrove Tuesday and finding my Mom making her delicious Fastnacht recipe.  Over the years I have been wanting to make them for my own family and even found a recipe just like my Mom used to make.  Life always got in the way and I never managed to  find the time to cook up a batch. This year, I decided it was time to introduce my gang to a new/old family tradition.   It took all day to get the dough to rise the necessary three times and a lot of cleaning up once they were finally finished (thankfully  my girls helped clean and the boys helped me do the actual cooking).  Fastnachts are really supposed to be eaten before Lent begins. We made a single batch and had eaten quite a few before I took the first photo.  The gang took some to school for their friends and teachers but we still have plenty for later.

I didn't realize until this morning that I had left the camera on
nighttime setting, but you can still see how nice these turned out.
I took this in the morning with the proper camera setting.  The
grease in the donuts absorbed some of the powdered sugar
but they are still Oh so Good!

5 comments:

  1. These look awesome...cool that you introduced your family to them. :)

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  2. I don't think I realized, until I just came here to post this, that it was this entry of yours that made me get up and bake something!!!!
    Anyway, after a very long delay, here's the recipe for popovers!
    Preheat oven to 450.
    generously butter or grease 6-7 custard cups. (and I mean generously!!)
    Mix 2 eggs with one cup of milk, set aside.
    mix 1 cup of flour with 1/2 teaspoon of salt.
    quickly whisk the two bowls together until blended, don't overbeat. It will be very, very thin. There were a few tiny specks of flour in mine that weren't blended.
    Fill custard cups 1/3 full.
    Bake 15 minutes on 450, and then turn heat to 350 and bake 20 minutes more.
    I noticed that the edges rose after about 15 minutes, but by the 30th minute of baking, they had puffed, and when they were done, they were nice and golden brown.

    We had them with butter and jam! So yum!
    In fact, it tempts me to make them again!

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  3. I use a bread maker to do all the dough work for my Polish donuts or any yeast cake I do...makes it so much simpler...look yummy, are they filled?

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  4. That might be a good idea, to adapt the recipe for my bread maker. They aren't filled in this version but there are recipes for fastnachts which are filled. These were so good that my kids were eating them as they cooled.

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