FASTNACHTS - Raised Doughnuts

Eating Fastnachts on Strove Tuesday in an old
Pennsylvania Dutch custom.


For the Sponge:
1 cake yeast
2 cups lukewarm water
4 scant cups sifted flour

At night break and soak yeast in lukewarm water for 20 minutes.  Mix with flour to a thick
batter.  Cover, let rise in warm place overnight until doubles.

For the Dough:
1/2 cup shortening
3/8 cup sugar
1/2 teaspoon ground nutmeg
1-1/2 teaspoons salt
2 eggs
5 cups or more of flour

In the morning cream together the shortening, sugar and salt.  Add this to the
risen sponge, with the beaten eggs and spice.  Stir in as much flour as mixture will
take up readily, making a rather soft dough.  Mix well.  Let rise until
doubled in bulk.  If desired, stir down and let rise again until nearly
doubled.  Turn onto floured board, pat or roll until 1/2 inch thick and doubled.

Fry in deep hot fat about 375 egrees.  If no thermometer is at than, test
temperature with 1 inch square of bread, which should brown in 1 minute.