1. Mix the eggs with sugar, heavy cream, vanilla extract, and salt in a large bowl until well combined. Add the flour and butter and knead until you get a nice smooth dough. The dough will be quite sticky, but that is ok. Cover and let rest for about 30-40 minutes.

2. Divide the dough into roughly 24 walnut-sized pieces and roll out each piece of dough to a very thin circle. You should be able to see through the dough – that thin. The dough is very elastic and wants to spring back when rolled out. I had a good experience rolling out the dough and then placing it on the back of a round small bowl for some time so it keeps the shape and size and then placing it on a clean kitchen towel. Cover so the dough won’t dry out.

3. Add the fat/oil to a frying pan or pot and heat up to a temperature of about 340°F-356°F. Add the dough circles one after another to the hot fat/oil and fry from both sides until crisp – it takes about 2-3 minutes depending on the thickness of the dough. The Fasnachtsküchle should have a lot of small bubbles and a light golden color. Let them drain and cool down on a plate with a piece of kitchen paper – dust with confectioners‘ sugar and serve. The Fasnachtsküchle should be stored in an airtight container.