Fastnachtsküchle, Fasnachtsküchle or Fasnetkichle are just a few mouth-watering names for the small fresh fat pastry. Originally, only directly before the beginning of Lent was once again properly feasted. Meanwhile, this drags on until Ash Wednesday. And then there are also these sweet Fasnachtsküchle for the “Narrenhästräger” with their artfully made masks.
Fasekiechelcher is a term from the Saarland.
The recipes here also vary depending on the region. A yeast dough is usually cut into lozenges, then deep-fried and sugared.
Recipe German Fastnachtskuechle
Ingredients & Shopping list
- 500 g flour
- 125 ml lukewarm milk
- 75 g soft butter
- 15 g fresh yeast
- 2 eggs
- 125 g sugar
- 1 pinch of salt
- clarified butter or a neutral oil for frying (e.g. sunflower oil)
- Sugar for sprinkling
- Dissolve the crumbled yeast in 3 tablespoons of milk and add 1 teaspoon of sugar.
- Put the flour in a large enough bowl and make a well in the center. Pour the yeast-milk mixture into the center and mix with a little flour. Let rise covered for 15 minutes.
- Add all the other ingredients to the dough a little at a time. Knead it into a smooth dough. Let rise covered for 1 hour.
- Roll out the dough to a thickness of about 2 cm. Cut into small rectangles with a knife or pastry wheel. Or cut out round plates with a glass. Depending on the size, the specified number may vary.
- Heat the shortening to 180 °C. (For keeping the temperature we recommend a kitchen thermometer).
- Fry the risen pieces in hot fat until golden brown. Drain and sprinkle with sugar.