1 1/2 C. Milk
1/4 C. light Molasses
1 tsp. Salt
1/4 C. soft Butter
1 pkg. Yeast
1/2 C. Warm Water (105 – 115)
1 Egg, beaten
4 1/4 – 4 1/2 C. sifted Flour

Heat milk until bubbles form around edge of pan. Add molasses, salt and butter, stirring until butter is melted. Remove from heat; cool to luke warm. Sprinkle yeast over warm water; stir until dissolved. Add milk mixture, egg and 2 C. flour; beat until smooth and light. Beat in 2 1/4 C. flour with spoon. Dough will be soft. Cover with damp towl and let rise in warm place until double in bulk. Punch down dough. If dough is too soft to handle, work in additional 1/4 C. flour. Turn out onto well floured pastry cloth or board, rolling over to coat lightly with flour. Knead 10 times to make a smooth dough. Cover with mixing bowl; let rest 10 minutes. Divide dough in half. Roll out 1/2″ thick and cut with 3-inch doughnut cutter. Repeat with remaining dough. Cover formed doughnuts witha towel and let rise until double. When ready, heat vegetable oil 2 inches deep to 375 degrees. Gently drop fastnachts, 3 to 4 at a time, into hot oil. Fry until golden on both sides, about 3 minutes. Drain well on paper towels, roll in granulated sugar. Yield: 24