Fastnacht Kuechles

George Ulrich


My Grandmother always made these, especially at Christmas and Easter. She's gone many years now but I keep the tradition going. Nice thing about them, you can pop them in the microwave reshake them in the cinnamon and sugar and it's like they just came out of the oil.


☆☆☆☆☆ 0 votes

It depends on what size you cut them. I usually 25-30
3 Hr
45 Min
Deep Fry


  • 1 pkg
    active dry yeast
  • 2 1/2 tsp
  • 1 1/4 c
  • 1
  • 1 Tbsp
    melted shortening
  • 2 Tbsp
    melted butter
  • 2 c
    milk-scalded and cooled to luke warm
  • 5 c
    all purpose flour

How to Make Fastnacht Kuechles


  1. Place the flour in a bowl and let stand to room temp. Make a well in the center.
  2. Dissolve yeast and 1/2 tbsp. of the sugar in 1/2 cup of the scalded milk.
  3. Pour into the well in the flour. Let rise in a warm place until foamy and light.(Until the mixture becomes bubbly)
  4. Add remaining milk, egg, salt, sugar, melted shortening and melted butter.
  5. Work ingredients to a dough and knead thoroughly adding more flour as needed.
  6. Place in a greased bowl and cover. Let rise in a warm place until doubled in size.
  7. Turn to a floured board and roll to 1/2 inch thick. Cut into diamonds or squares. Cover and let rise in a warm place for 30-45 mins.
  8. Heat oil to 350 degrees. Flatten kuechles a little and place in oil risen side down. Brown one side and turn.
  9. Remove from oil and while hot shake in a paper bag with cinnamon and sugar. Plain powdered sugar may be used instead.

Printable Recipe Card

About Fastnacht Kuechles

Course/Dish: Other Breakfast
Main Ingredient: Flour
Regional Style: German

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