Sunday, March 2, 2014

Fasnetküchle {Swabian Doughnuts} for #SundaySupper

Welcome to another #SundaySupper - the theme today is Fat Sunday for Mardi Gras.  Our great hostess today is Leslie of La Cocina de Leslie.  So today we celebrate Fat Tuesday Sunday or Mardi Gras as the traditions called  in New Orleans.  It is traditional celebration not only in New Orleans but also in many countries around world. It is the last big hooray before lent starts of Ash Wednesday. Participants feast on rich foods, delicious sweets, wear masks, dance, there is music, parades and just a lot of fun. In Germany it is called Karneval, Faschnig, Fastnacht, or Fasnet. I am Swabian so to me it is Fasnet and it is by many considered as the 5th season.  The Rottweiler Narrensprung is known all around and is one of the older most traditional Swabian-Alemannic Fasnet celebrations around.  I have not been to a parade in many, many years but my friend Susanne captured some amazing pictures of a traditional Swabian-Alemannic Fasnet parade.  The masks are traditional, hand carved, and the history goes back a long long time.

Now it's time to get back to food and the amazing #SundaySupper offerings.  Everything is decadent and you may notice that there are many traditional dishes.  What great fun, right?!  Do you celebrate?
I bring a traditional Swabian Fasent treat = Fasnetküchle; now they are similar to a Berliner - remember what J.F. Kennedy said in Berlin - but different.  Yup - so a Berliner has been translated to be a jelly filled doughnut and a Fasnetküchle is essentially a plain doughnut rolled in a cinnamon sugar.  Now, I will tell you that in my humble opinion a Berliner and/or Fasentküchle taste very different to a doughnut.  The dough is not as sweet and I find the texture a little different as well.  In any case, Fasnetküchle are usually made with milk and butter so no my kids had never ate them.  The challenge was on and I claim success :)  These are not vegan, but absolutely 100% dairy free.  One thing is sure, these are fantastic and just a little bit time consuming for rising.  Oh, and feel free to use butter and milk instead of my dairy free option.

Fasnetsküchle {Swabian Doughnuts}

  • 2 C Flour
  • 1/4 tsp Nutmeg {optional}
  • 2-1/4 tsp Yeast
  • 4 Tbs Almond Milk at room temperature
  • pinch Sugar
  • 3 Tbs Vegan "Butter" {I use Earth Balance} melted
  • 1/2 C Almond Milk at room temperature
  • 2-1/2 Tbs Sugar
  • 1 egg
  • 1/2 tsp salt
  • Oil for deep frying {I used two small packages of Crisco }
  • 1/2 C granulated Sugar
  • 3 tsp  Cinnamon

  1. Mix flour with nutmeg and pour into a large bowl; flatten top of the flour mound a little bit
  2. place yeast together with sugar on top of the flour and pour almond mMilk over the yeast/sugar. Slightly cover with a little of the surrounding flour. Cover with a cloth and put in a warm spot for about 30 minutes.
  3. Combine melted "butter" with 1/2 C almond milk, 2-12 Tbs sugar, egg, salt and mix it into the flour mixture.  Knead until it turns into smooth dough.  Cover with a cloth and place at a warm spot for another 90 minutes.
  4. After 90 minutes roll out the dough about an 1/8" thick and cut into diamond shapes. Place cut dough on a large tray, cover with cloth, and let rise for another 30 minutes
  5. While dough is rising mix 1/2 C sugar with 3 tsp cinnamon and place in a shallow dish. Line another tray with paper towels.
  6. Heat your oil to 365F (185C) and when it has reached temperature carefully slide pieces - about 3 - 4 at a time - into the oil. Turn them so they brown from each side. When browned carefully remove from the oil and place onto tray lined with paper towels. Place the next batch of dough into the oil and while it is frying roll the finished Fasnetsküchle in the sugar cinnamon. Repeat until all the dough is used up.  


Now take a look what all the other contributors are brining today….
Cocktails & Other Beverages:

Main Dishes:

Side Dishes:


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