1/4 cup warm water

1 small cake yeast

3/4 cup hot water

1 1/2 tablespoons shortening

1/2 cup evaporated milk

2 3/4 cups granulated sugar

1 teaspoon salt

2 3/4 cups all-purpose flour -- or more, if needed

1 tablespoon lemon juice

1 egg -- slightly beaten

1 teaspoon nutmeg

COATING: Ground cinnamon Granulated sugar

Dissolve yeast in warm water.

In the hot water, melt shortening. Add evaporated milk, sugar and salt. Stir in lemon juice, egg and nutmeg. When lukewarm, add yeast.

Add flour, a cup at a time, beating well. Dough should not be stiff but not thin— right when batter won't drop from spoon.

Let rise in a warm place for 1 hour. Turn onto floured surface and pat with fingers to 1/4" thickness. Let stand 1/2 hour.

Mix cinnamon and sugar in small bag, to your taste. Set aside.

Cut in any shape or with a cutter 2 1/2" to 3" in diameter. Pull so center is thinner. Deep fat fry till golden brown. Set on brown paper bag for a minute, to remove excess oil.

Place Fastnacht in bag with cinnamon and sugar. Shake bag until Fastnacht is lightly coated. These are equally delicious served at any temperature.

Yields 1 dozen.