1/4 cup warm water 1 small cake yeast 3/4 cup hot water 1 1/2 tablespoons shortening 1/2 cup evaporated milk 2 3/4 cups granulated sugar 1 teaspoon salt 2 3/4 cups all-purpose flour
or more, if needed 1 tablespoon lemon juice 1 egg :
slightly beaten 1 teaspoon nutmeg COATING: Ground cinnamon Granulated sugar Dissolve yeast in warm water. In the hot water, melt shortening. Add evaporated milk, sugar and salt. Stir in lemon juice, egg and nutmeg. When lukewarm, add yeast. Add flour, a cup at a time, beating well. Dough should not be stiff but not thin
How To make Fastnacht's's Videos
ZEPPOLE di CARNEVALE - SEMPLICI e FRAGRANTI????✨ #Shorts
Pronti a scoprire la ricetta per preparare le classiche zeppole di carnevale????? Semplici e fragranti...sarà impossibile resistere alla loro bontà!???? @michi.fadda su Instagram
INGREDIENTI per 8 zeppole: 250g di farina 00 1 uovo medio 50 g di zucchero 80 ml di latte intero 20 g di burro morbido Scorza di 1 limone 1 cucchiaio di acquavite (o altro liquore a scelta) 10g di lievito per dolci
PER FRIGGERE: Olio di semi q.b.
PER GUARNIRE: Miele q.b. Zucchero q.b.
PROCEDIMENTO: In una ciotola mettete l'uovo, lo zucchero e la scorza di limone e lavorate con le fruste. Aggiungete il burro e il liquore e continuate a lavorare. Unite la farina al lievito e aggiungeteli poco alla volta alternandole al latte. Dividete l'impasto in 8 parti. Con le mani leggermente umide modellate un filoncino e chiudetelo formando un fiocchetto. Friggete le zeppole. Spennellatele con del miele, cospargetele di zucchero e servite.
Wie ihr ganz einfach, feine und flaumige Faschingskrapfen machen könnt seht ihr in diesem Video. Rezept für 20 Stück 500g Weizenmehl glatt 250g Milch
40g (1 Würfel) Germ/Hefe
50g Zucker
4 Eidotter
50g Butter
Vanillezucker, 1/2 TL Salz,
1-2EL Rum
Marillenmarmelade
Sonnenblumenöl
Migliaccio super facile!! Ricetta sul gia' sul canale. #crueltyfree #veganfood #carnevale
Non resisto❗️???????????? #shorts #castagnole #dolci #carnevale #laspisni #alessandraspisni
Guarda tutti i video sul nostro canale !
Celebrating Fastnacht Day
Every year, the people of Adams County, Pa., celebrate Fastnacht Day - a tradition that comes from the heavy Pennsylvania Dutch influence on the area. Fastnachts are fluffy, doughy and just slightly sweet doughnuts that are consumed the day before Ash Wednesday.
Recipe from Hickory Bridge Farm's cookbook:
1 large potato (1 cup mashed) 2 cups water 2 tablespoons butter 1 package yeast 1/2 cup potato water 2 tablespoons sugar 2/3 cup shortening 1/2 cup sugar 1 teaspoon salt 2 eggs 1 teaspoon vanilla 6-7 cups flour
Peel and cut up potato, place in 2 cups of water in a small pan and cook until tender. Drain, reserve 1/2 cup of the potato water - cool to 105-115 degrees. Mash potato; measure one cup and add 2 tablespoons butter, set aside. Combine potato water, yeast and 2 tablespoons sugar. Stir until dissolved and set aside until yeast foams. In large bowl, cream shortening, 1/2 cup sugar and salt. Blend in eggs, mashed potato and vanilla; add yeast mixture plus one cup lukewarm water and 2 cups flour, and stir well. Add 3 cups of flour slowly; mixture should be soft but not sticky. Knead on floured board, add more flour if dough is sticky. Knead until smooth, 6-8 minutes. Let rise covered in greased bowl for 1-1 1/2 hours. Punch down, roll out and cut doughnuts, let rise on greased sheets until double. Deep fry in 400 degrees oil until golden brown.