German Fasnachts~Fastnachts~Kinklings
You can not find a KINKLING RECIPE anywhere on the web.
Now you have<G>
I have done many many searches for them.Some people call them FASTNACHTS.
In my family they are and always will be KINKLINGS.
If you do a research on Kinklings you may get some KINKY sites <G>

Kinklings are raised doughnuts, and are made practically as many different ways
as there are different cooks. Everyone has their own way of "preparing" them,
too. Some of the more popular ways are??.

cut it in half and butter it

cut it in half and pour King or Maple syrup over it,some persons like honey

cut it in half and sprinkle powdered sugar on it

family does all Four.

This is NOT a low-fat treat. If you're looking for something good for you, this
isn't it.
If you're looking for something absolutely delicious, this is it.
The story, from what I could gather, is ?.. Fastnacht Day is on Shrove Tuesday,
that is, the day before Ash Wednesday when lent starts. Lent is a time of fasting,
and the dutch thought the day before should be spent eating "rich" to sort of
store it up for lent.
I remember when I was a child, I helped my Grandma Martz in the kitchen
making them, I smelled like dough for days.
In my hometown Rocky Springs,Frederick,Maryland area they have a special day
called "Kinkling Day".
The Frederick Fair and Church Groups always make dozens of them and sell
them. They're delicious!!!

My Grandma Estelle Martz (Old Home Recipe)
1 cup sugar
4 lbs flour (16 cups)
1 qt. milk (scalded and cooled)
4 eggs, well beaten
8 Tbls. shortening or lard
2 tsp. salt
1/2 tsp. nutmeg (optional)
2 cakes yeast

Soften yeast in water and add 1 tsp. Sugar to milk, stir. Stir in yeast. Cover and
let rise in warm place till doubled. Stir in eggs, butter, remaining sugar, salt,
nutmeg and enough flour so mixture can no longer be stirred with a spoon. Cover
and let rise till double. Punch down dough and divide in 2 portions. On a floured
board roll out to 1/2" thickness, cut with doughnut cutter (or large glass), place
on trays and let rise till doubled. Fry in deep fat until brown, turn to brown other
side. Drain on paper towels. Makes about 4 dozen.
Dad Loved his German Kinklings
Where in the heck did I put that?
       Page by Zimba~C.Martz