Fastnachts [Canada] from The Book of Buns: Over 50 Brilliant Bakes from Around the World (page 154) by Jane Mason

  • plain flour
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  • instant yeast
    Instant yeast appears similar to active dry yeast, but has smaller granules with substantially higher percentages of live cells per comparable unit volumes. It is more perishable than active dry yeast, but also does not require rehydration, and can usually be added directly to all but the driest doughs. Instant yeast generally has a small amount of ascorbic acid added as a preservative. (Wikipedia) Buy Now
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  • EYB Comments

    Predough must rest overnight. Can substitute maple syrup for cinnamon sugar.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Predough must rest overnight. Can substitute maple syrup for cinnamon sugar.

  • Zosia on February 15, 2018

    Everyone loved these! They were so light, fluffy and moist, and had great flavour even without the cinnamon sugar coating thanks to the starter (and the butter, sugar and eggs, I'm sure). My dough was much softer than pictured in the book so my pieces were quite irregular in size and shape but that didn't seem to matter to anyone. My yield was about 70 (twice the size of a Timbit). Made for Shrove Tuesday.

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