Fast Night Cakes – a delicious recipe with flour, sugar, salt, yeast, margarine, water. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a large bowl, thoroughly mix 1 1/4 cup flour, sugar, salt and undissolved yeast.
2
Add softened margarine.
3
Gradually add very hot tap water and beat 2 minutes at medium speed, scraping bowl often.
4
Add egg and 1/2 cup of flour to make a thick batter. Beat on high 2 minutes.
5
Stir in enough flour to make a soft dough.
6
Cover and let rise 1 hour in draft-free area until double. Turn dough out on floured board, knead until smooth, about 5 minutes.
7
Roll out to 8 x 16-inch rectangle.
8
Cut in 2-inch squares.
9
Cut a slit 1/4-inch deep in each square.
10
Place on ungreased cookie sheet.
11
Cover and let rise until double, about 45 minutes.
12
Fry in deep hot oil at 375u00b0 until golden brown on both sides.
13
Drain on paper towels.
14
Sprinkle with powdered sugar. Makes 32 doughnuts.
454
kcal
Calories
3
g
Fat
92
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3 3/4 to 4 1/4 c. unsifted flour, 1/3 c. sugar, 1/2 tsp. salt, 1 pkg. dry yeast, and more.
Yes, Fast Night Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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