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Fastnacht Doughnuts:

3 3/4 to 4 1/4 cup all-purpose flour
1/3 cup sugar
1/2 tsp. salt
1 pkg. active dry yeast
1/4 cup butter (1/2 stick), softened
1 cup very hot tap water
1 egg, at room temperature

In a large bowl, thoroughly mix 1 1/4 cup flour with sugar, salt,
and undissolved yeast. Add softened butter. Gradually add very hot
tap water to dry ingredients and beat with mixer on medium for 2
minutes. Add egg and 1/2 cup flour, or enough flour to make a thick
batter. Beat on high for 2 minutes, scraping sides of bowl
occasionally. Stir in enough flour to make a soft dough. Cover;
let rise in warm place free from draft, until doubled (about 1
hour). Turn dough onto lightly floured board; knead until smooth
and elastic, about 8 to 10 minutes. Roll out to make an 8 x 16"
rectangle. Cut into 2" squares. Cut a slit about 3/4" deep (almost
through the dough) in the top of each square. Place onto ungreased
baking sheet. Cover; let rise in warm place free from draft, until
doubled (about 45 minutes). Fry in deep hot oil (about 375 degrees)
until golden brown on both sides. Drain on paper towels. If
desired, dip warm doughnuts in sugar with a little cinnamon added.

Makes 32 doughnuts.


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