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