Ingredients with Measurements:
- 3 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1/2 cup whole milk, warmed
- 2 large eggs
- 2 teaspoons active dry yeast
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- Vegetable oil, for frying
- Powdered sugar, for dusting
Special equipment needed:
- Stand mixer with dough hook attachment
- Deep-fry thermometer
- Slotted spoon or spider strainer
Step-by-step instructions:
1. In the bowl of a stand mixer, combine the flour, sugar, yeast, salt, and nutmeg. Mix on low speed until combined.
2. In a separate bowl, whisk together the melted butter, warmed milk, and eggs.
3. With the mixer running on low speed, slowly pour the wet ingredients into the dry ingredients. Mix until the dough comes together and forms a ball.
4. Increase the mixer speed to medium and knead the dough for 5-7 minutes, until it becomes smooth and elastic.
5. Cover the bowl with plastic wrap and let the dough rise in a warm, draft-free place for 1-2 hours, until it has doubled in size.
6. Heat a large pot or Dutch oven filled with 2-3 inches of vegetable oil over medium-high heat until it reaches 375°F on a deep-fry thermometer.
7. While the oil is heating up, turn the dough out onto a floured surface and roll it out to 1/2-inch thickness.
8. Use a 2-3 inch round cutter to cut out circles of dough. Use a smaller cutter or a knife to cut out a small hole in the center of each circle.
9. Once the oil has reached the correct temperature, carefully drop a few doughnuts into the pot at a time, being careful not to overcrowd the pot. Fry for 1-2 minutes per side, until golden brown.
10. Use a slotted spoon or spider strainer to remove the doughnuts from the oil and transfer them to a paper towel-lined plate to drain excess oil.
11. Repeat with the remaining doughnuts, adjusting the heat as necessary to maintain the oil temperature.
12. Once all the doughnuts have been fried and drained, dust them generously with powdered sugar.
- Time:
Preparation time: 2 hours
- Cooking time: 10-15 minutes
Temperature:
- Oil temperature: 375°F
Serving size:
- Makes approximately 12-15 doughnuts
Nutritional information:
- Calories: 200 per doughnut
- Fat: 8g
- Carbohydrates: 28g
- Protein: 4g
Substitutions for ingredients:
- Whole milk can be substituted with any type of milk or non-dairy milk.
- Active dry yeast can be substituted with instant yeast.
- Nutmeg can be omitted or substituted with cinnamon or cardamom.
Variations:
- Add lemon or orange zest to the dough for a citrusy twist.
- Fill the doughnuts with jam or pastry cream for a decadent treat.
- Dip the doughnuts in melted chocolate or caramel for added sweetness.
Tips and tricks:
- Make sure the oil is at the correct temperature before frying to ensure even cooking and prevent the doughnuts from becoming greasy.
- Don't overcrowd the pot when frying to prevent the oil temperature from dropping too much.
- Use a slotted spoon or spider strainer to remove the doughnuts from the oil to prevent them from breaking apart.
Storage instructions:
- Store the doughnuts in an airtight container at room temperature for up to 2 days.
Reheating instructions:
- To reheat the doughnuts, place them in a 350°F oven for 5-10 minutes, until warmed through.
Presentation ideas:
- Arrange the doughnuts on a platter and dust them with powdered sugar for a classic look.
- Serve the doughnuts with a side of whipped cream or ice cream for added indulgence.
Garnishes:
- Fresh berries or fruit compote
- Whipped cream or whipped coconut cream
- Chocolate or caramel sauce drizzle
Pairings:
- Coffee or tea
- Hot chocolate or cider
Suggested side dishes:
- Fresh fruit salad
- Breakfast potatoes or hash browns
Troubleshooting advice:
- If the dough is too sticky, add a little more flour until it becomes easier to handle.
- If the dough doesn't rise, make sure the yeast is fresh and the dough is in a warm, draft-free place.
Food safety advice:
- Make sure the oil is at the correct temperature before frying to prevent the doughnuts from becoming greasy or undercooked.
- Use caution when working with hot oil to prevent burns.
Food history:
- Fasnacht doughnuts are a traditional German pastry typically eaten on Shrove Tuesday, the day before the start of Lent. They are similar to other types of doughnuts, but are often made with mashed potatoes or other unique ingredients.
Flavor profiles:
- Sweet, nutty, and slightly spicy from the nutmeg.
Serving suggestions:
- Serve the doughnuts warm with a dusting of powdered sugar and a hot cup of coffee or tea.
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Region: German