Kinkling Time


Photo by Jenice Martz

Every year in Maryland and vicinity there is a lot of baking going on.
It’s called Shrove Tuesday and falls

February 28, 2017 Tuesday

Fasnachts were made as a way to empty the pantry of lard, sugar, fat, and butter, which were traditionally fasted from during Lent.

In parts of Maryland, the treats are called Kinklings, and are only sold in bakeries on Shrove Tuesday. The German version is made from a yeast dough, deep fried, and coated or dusted in sugar or cinnamon sugar; they may be plain or filled with fruit jam. Pennsylvania Dutch fasnachts can often be potato doughnuts, and may be uncoated, powdered with table sugar, or dusted with confectioner’s sugar.

It’s Kinkling Mania.

Better Then Krispy Cremes

My Grandmother’s Martz original recipe:

1 cup sugar
4 lbs flour (16 cups)
1 qt. milk (scalded and cooled)
4 eggs, well beaten
8 tbsp shortening or lard
2 tsp. salt
1/2 tsp. nutmeg (optional)
2 cakes yeast

Soften yeast in water and add 1 tsp. Sugar to milk, stir. Stir in yeast. Cover and let rise in warm place till doubled. Stir in eggs, butter, remaining sugar, salt, nutmeg and enough flour so mixture can no longer be stirred with a spoon. Cover and let rise till double. Punch down dough and divide in 2 portions. On a floured board roll out to 1/2? thickness, cut with doughnut cutter (or large glass), place on trays and let rise till doubled. Fry in deep fat until brown, turn to brown other side. Drain on paper towels. Makes about 4 dozen.

My dad loved King syrup in his.

kingsyrup

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Good Ole Days


“My mama told me a story about me when I was small. She would make dozens and dozens of kinklings, a form of a doughnut that is popular in the area I am from.”
One time I mistakenly used flour instead of powered sugar too coat them,they were terrible.

 

I received a package in the mail the other day. A box of Kinklings and King syrup from my relatives in Maryland. They have a KINKLING making party every Feb-March.
The temps here have been in the low 80’s for a few days so they were nice and warm when I opened my mailbox 🙂

I immediately made coffee and settled down for a snack.

The sticky King syrup ran down my chin and I just continued indulging over the sink.

They were so good.I have a few left,they do not last long in my kitchen.

Recipe for Kinklings

My Grandmother’s Recipe

1 cup sugar
4 lbs flour (16 cups)
1 qt. milk (scalded and cooled)
4 eggs, well beaten
8 tbsp shortening or lard
2 tsp. salt
1/2 tsp. nutmeg (optional)
2 cakes yeast

Soften yeast in water and add 1 tsp. Sugar to milk, stir. Stir in yeast. Cover and let rise in warm place till doubled. Stir in eggs, butter, remaining sugar, salt, nutmeg and enough flour so mixture can no longer be stirred with a spoon. Cover and let rise till double. Punch down dough and divide in 2 portions. On a floured board roll out to 1/2″ thickness, cut with doughnut cutter (or large glass), place on trays and let rise till doubled. Fry in deep fat until brown, turn to brown other side. Drain on paper towels. Makes about 4 dozen.