Easter Traditions ~ Scene 1

Fastnachtkuchlein (eaten after the Easter Vigil Mass)
Similar fried cookies are found throughout Switzerland.

2 eggs
5 tbs. Cream
½ tsp. salt
2 tbs. sugar
2 or 2 ½ c. all-purpose flour
Deep fat for frying
Confectioners sugar

Beat the eggs with the cream, salt, and sugar. Beat in flour to form a stiff dough. Kneed well on a lightly floured board until the dough is satin-smooth and filled with air bubbles - about 5 minutes. Cover the dough and let it rest in a warm place for 30 minutes. Cut dough into pieces the size of a whole walnut. Roll out each piece of the dough on a lightly floured board. Roll it as thinly as possible into a round. With fingers, stretch out the dough even further until it is paper-thin. Place the dough on a lightly floured kitchen cloth and let it dry for 15 minutes. Fry in deep fat at 380 degrees (on the thermometer) for 5 minutes until golden brown. While the dough is frying, push the circle together with 2 wooden sticks (such as handles of wooden spoons) to give the cookie a crumpled appearance. Drain well on absorbent paper, and serve hot or cold, sprinkled with confectioners’ sugar. Good with coffee or a glass of Swiss or Alsatian white wine.


Assistant 2
Assistant 1
THEE Baker
Daddy carries on the tradition of Grandpa Lou in making Fastnachtkuchlein on Holy Saturday.