Fastnachts (Fat Tuesday)

In a small bowl, combine warmed 240ml (1 cup) whole milk (110°F/43°C, no hotter to avoid killing yeast), 7g (1 packet) active dry yeast, and 5g (1 teaspoon) of the measured granulated sugar. Stir gently, then let rest for 5-7 minutes at room temperature until the mixture is foamy and fragrant, confirming the yeast is active.

In a large stand mixer fitted with a dough hook, combine 480g (4 cups) of the all-purpose flour, remaining 45g granulated sugar reserved for the dough, 5g (1 tsp) fine sea salt, cooled melted 57g (4 tbsp) unsalted butter, 2 lightly beaten room-temperature large eggs, and the activated yeast mixture. Mix on low speed (speed 2 on most stand mixers) for 8 minutes until a smooth, soft, slightly tacky dough forms that pulls away from the bowl sides.

Lightly grease a large clean bowl with 5ml (1 tsp) of the neutral oil, form the mixed dough into a smooth ball, and place it in the bowl, turning once to coat the dough surface in oil. Cover the bowl tightly with plastic wrap and a clean kitchen towel, then set it in a warm, draft-free spot (75°F/24°C) for 60 minutes until the dough doubles in size.

Once risen, punch the dough down firmly to release all trapped air, then turn it out onto a work surface lightly dusted with the remaining 8g (1 tablespoon) all-purpose flour. Roll the dough to a uniform 1.25cm (1/2 inch) thickness, then use a 7.5cm (3 inch) round cutter to cut out circles, cutting a small 1cm (1/2 inch) slit in the center of each to prevent uneven puffing while frying. Gather scraps, re-roll, and cut until all dough is used, yielding about 12 pieces.

Arrange the cut dough pieces on a parchment-lined baking sheet 2.5cm (1 inch) apart, cover loosely with a clean kitchen towel, and let rest for 30 minutes at room temperature until the pieces puff up slightly and hold a shallow indent when pressed gently with a fingertip.

While the cut dough rests, heat the remaining 1.9L (8 cups) neutral oil in a large heavy-bottomed Dutch oven to 175°C (350°F), monitored with a clip-on candy thermometer. Working in batches of 3-4 pieces to avoid dropping oil temperature, fry each fastnacht for 90 seconds per side until deep golden brown on both sides, adjusting stovetop heat as needed to maintain a steady 350°F oil temperature.

Use a slotted spoon to transfer fried fastnachts to a wire rack set over a baking sheet to drain excess oil for 2 minutes, while they are still warm. Toss each warm fastnacht in the remaining 50g (1/4 cup) granulated sugar (mixed with 2g/1 tsp ground cinnamon, if desired) to coat evenly, then serve immediately.