BALL-CARMICHAEL FASNACHT AND KUCHEN RECIPE
Clara Ball, of Buffalo, N.Y., passed this Alsatian family recipe for fasnachts to her daughter, Rita Carmichael, who passed it on to her children. The extended Carmichael clan of Pittsburgh’s western suburbs gathers before Easter each year to make fasnachts. 2 cups milk, scalded
½ cup cold margarine
⅔ cup sugar
1 tablespoon salt
2 eggs beaten 2 packs dry yeast
¼ cup warm water 6-7 cups flour Measure dry ingredients and scald milk. Add sugar and salt. Add cold margarine (needs to be right out of fridge).
Add eggs when milk is cool. At this point all ingredients go in one bowl.
Dissolve yeast in warm water. When dissolved add to above.
Place flour in bowl. Keep hands buttered well while mixing. Make well in middle of flour and add above mixture.
Knead till shiny. Place in buttered bowl. Cover. Let rise (about 1 hour) in warm, draftfree place. Punch down.
Take dough out of dish and flatten into a large rectangle. Cut into squares. Cover and let rise again (about an hour). Heat canola oil in pot. Electric fry pan also works well.
Once oil is spitting hot (test by dropping a few drops of water in. It will sizzle)
Take each square and gently pull each piece apart in middle but not all the way. This will make a little well in middle of fasnacht. Drop gently into oil and cook, turning to cook on both sides. They should be golden brown on each side when done. Drain on paper towels.
This recipe was also used to make her kuchen (Christmas coffee cake).
After you punch down, divide the dough into 4 sections. Place each section in an 8-inch round buttered cake pan. Make sure dough goes to edges of pan. Cover with about 3 tablespoons melted margarine.
Mix sugar and cinnamon, about 1-2 tablespoons each. Be generous. Let rise for another hour. Bake at 375 degrees for about 16 minutes.