As of: February 20, 2024, 5:15 a.m
By: Sandra Keck
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These airy, delicious donuts are a must for Carnival.
In Swabia they are traditionally baked in the 5th season and eaten straight away.
A smell of fresh yeast dough lying in the kitchen, the cheerful crackling of hot fat and the taste of sweet, airy pastries that melt in your mouth - Swabian Fasnetsküchle are an indispensable part of the carnival season in southern Germany.
Fasnet, as carnival is called in Swabia, is a time of exuberant happiness and dressing up.
Colorfully costumed jesters parade through the streets, singing, dancing and celebrating.
And of course sweet, savory and tasty recipes for the 5th season should not be missing.
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At the forefront are lard pastries such as caps, donuts filled with jam or carnival cakes.
These small, fried dumplings are popular throughout Germany and not just throughout Swabia, as are many other Swabian delicacies and are either dusted with powdered sugar or tossed in cinnamon sugar.
In this article, Simply Tasty shows you step by step how you can easily bake the sweet pastries from Swabia yourself.
For the Swabian classic Fasnetsküchle you need these ingredients:
In this recipe, Simply Tasty shows you how to conjure up light and airy carnival cakes step by step that everyone is guaranteed to enjoy.
© Sandra Keck/Einfach Tasty & KI
200 ml milk
1 cube of yeast
90g sugar
90g butter
500g flour
2 eggs
1 pinch of salt
frying oil
Cinnamon sugar
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Preparing the shortbread is not difficult:
Swabian carnival cakes are usually cut into diamonds and then pierced with a fork.
© Sandra Keck/Einfach Tasty
Heat milk in a saucepan or in the microwave until lukewarm.
In a small bowl, mix yeast together with two tablespoons of sugar and a quarter of the warmed milk and let sit for ten minutes to activate the yeast.
Melt the butter in the remaining milk.
In a food processor with a dough hook, knead the flour, eggs, remaining sugar, salt, activated yeast and the milk-butter mixture into a smooth, homogeneous dough.
Cover and let rise in a warm place for about an hour until the dough has doubled in volume.
In a large roasting pan or deep pot, heat the frying oil to around 160°C, or until small bubbles appear on a wooden stick dipped in the hot fat.
Roll out the dough on a lightly floured surface to a maximum thickness of half a centimeter and cut into squares, diamonds or rectangles (about 5 x 5 centimeters).
Prick each piece of dough with a fork and carefully slide it into the hot fat.
Fry until light brown on both sides.
Remove with a ladle, drain briefly on kitchen paper and while still hot, toss in cinnamon-sugar.
Best enjoyed warm!
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Fasnet cakes are fried light brown in hot oil or fat like donuts and then rolled in cinnamon sugar.
© Sandra Keck/Einfach Tasty & KI
Deep frying and handling hot fat is not for everyone.
Luckily, there are also delicious carnival alternatives such as sweet quark balls from the hot air fryer or small eggnog cakes in a waffle cup.
Looking for more recipes?
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Swabian carnival cakes are a must in the foolish season and should not be missing at any carnival party.
© Sandra Keck/Einfach Tasty & KI