Fastnacht Kiechles Recipe

3      Reviews by:    Helen Mullikin   Fastnacht Kiechles Recipe is German in origin and means fast night cakes and are made using yeast, evaporated milk, eggs, sugar, vanilla extract, lemon, butter, flour, candied fruit, currants and cinnamon. Food Category:    Bread Cuisine Origin:    German    Servings:26 Calories per Serving:147 Print Preview Rate This Recipe Prep Time:   2 Hours Cook Time:   25 Minutes Total Time:   2 Hours 25 Minutes

INGREDIENTS

• 1 package active dry yeast
• 1/2 cup warm (105° to 115° F) evaporated milk
• 1 egg
• 2 egg yolks
• 1 teaspoon salt
• 1/2 cup sugar
• 2 teaspoons vanilla extract
• Rind of 1 lemon, grated
• 1/2 cup butter, melted
• 2 3/4 to 3 1/4 cups flour
• 1/2 cup chopped mixed candied fruit
• 1/2 cup dried currants
• Oil for frying
• For Cinnamon Sugar:
• 3/4 cup sugar
• 1 tablespoon ground cinnamon

DIRECTIONS

• Stir yeast into warm milk in a large bowl and let stand a few minutes to dissolve. Add egg, egg yolks, salt, sugar, vanilla, lemon rind, and butter and beat until completely mixed. Add 1 1/2 cups of the flour, candied fruit, and currants and beat vigorously until blended. Add enough of the remaining flour to make a soft but manageable dough.
• Turn out onto a lightly floured surface, knead for 1 to 2 minutes, then stop and let rest for 10 minutes.
• Resume kneading for about 7 minutes, until the dough is smooth and elastic, sprinkling on a little flour if necessary to keep it from being too sticky. (It's fine if the dough seems a little oily.)
• Place in a greased bowl, cover, and let rise. until doubled in bulk. Punch down dough and turn out onto a lightly floured surface.
• Roll and pat into a 1/3-inch-thick rectangle about 10 by 13 inches. Cut into smaller rectangles about 1 1/2 by 3 inches and place on a floured baking sheet, leaving room between kiechles for them to rise. Cover with a towel; let rise until doubled in bulk.
• Heat 2 to 3 inches of oil to 360° F. Fry the kiechles 3 or 4 at a time, turning them often, until golden brown, 2 to 3 minutes.
• Drain on paper towels and toss in Cinnamon Sugar (if used) while still warm.

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