Catholic Recipe: Fastnachtskuchen (Shrove Tuesday Doughnuts)
In Germany Fastnachtskuchen, doughnuts and not pancakes, are eaten on the eve of the Lenten fast, and the Pennsylvania Germans in the United States follow this same custom. Here is their recipe.
Scald the milk and allow to cool. Dissolve the yeast in the water which should be warm and add 1/2 cup of flour, sifted. Mix thoroughly. Add this to the milk with a little of the sugar. Then add 3 cups of flour, sifted, and let rise, preferably overnight. Beat the eggs well and add with the lard and the rest of the sugar. Mix well. Stir in enough of the remaining flour to make a stiff dough. Let it rise again. Turn out on a floured pastry board and roll to 1/4-inch thickness. Cut out and let the doughnuts rise to double their bulk. Fry in deep fat at 360° F. for three to four minutes, turning as they fry. Drain on absorbent paper.Recipe Source: Feast Day Cookbook by Katherine Burton and Helmut Ripperger, David McKay Company, Inc., New York, 1951