FASTNACHTS PA Dutch Cruellers Recipe

How to make it

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• Place the flour, baking powder, salt and mace in a medium bowl.
• Stir with a wire whisk to combine. Set aside.
• In a large bowl of an electric mixer, cream together the shortening and sugar until fluffy.
• Add the eggs and mix until creamy.
• Gradually add the dry ingredients, alternating with the milk, mixing on low speed, just until well-combined.
• Place on a floured board.
• Work the dough lightly with your hands, adding a little more flour as needed if it is too sticky. (This dough should be very soft, something like a biscuit dough, so don't add more flour than necessary.)
• Gently roll the dough into a 1/2-inch thick rectangle or square.
• Using a sharp knife, cut into 2-inch squares or similarly sized rectangles.
• Heat the oil in a deep-sided pot over medium heat to 375° F.
• Carefully add the fastnachts to the oil, about 6 per batch, and fry until well-browned on one side, about 2 minutes.
• Flip and brown the other side for another 2 or 3 minutes.
• Remove with a slotted spoon and place on a baking sheet lined with paper towels to drain.
• Repeat with the remaining fastnachts.