German Fastnacht Keuchels

This recipe makes about 32.  If desired, cut recipe in half.  
Beat the egg yolk, then measure for one half, 
or use one small egg yolk.

2 pkgs. active dry yeast
2 cups whole milk, scalded and cooled to lukewarm
2 tbsp. soft butter or margerine
1 large egg yolk
2 tbsp. sugar
1 tsp. salt
1 tsp. nutmeg
Grated rind of 1 large lemon
4 cups flour

1.  Dissolve the yeast in lukewarm milk.   
Add two cups of the flour.  
Beat and let rise.

2.  Beat in the butter or margerine, egg yolk, 
sugar, salt, nutmeg, lemon rind and the two 
remaining cups of flour.  Let rise again
for about 45 minutes.

3.  Roll dough out on a floured board to 1/3 inch
thickness.  Cut into desired shapes, diamonds or rectangles,
about 1 1/2 x 3 inches.  Stretch to make the center thin. 
This adds to the crispness.

4.  Let rise until light.

5.  Fry in hot oil/fat in a deep pan 
until golden brown.  Remove to paper towels to drain.  
When cool sprinkle generously with sugar.  

6. These are best served warm.  If you have any left, 
reheat them in a 350° oven so that they will 
crisp up again.