Prep 1 hr
Cook 20 mins
Pennsylvania Dutch traditional Lentin favorite. made on Fastnacht Day which is a special Pennsylvania Dutch tradition that falls on Shrove Tuesday (the day before Ash Wednesday).
- 2 cups milk, scalded and cooled to lukewarm
- 1⁄3 cup lard (or vegetable oil)
- 3⁄4 cup sugar
- 1 teaspoon salt
- 2 eggs, beaten
- 1⁄2 cup lukewarm water
- 1 package dry yeast, dissolved in the water
- 3 lbs unbleached all-purpose flour (to stiffen)
- Mix together all ingredients except flour.
- Gradually add flour, stirring well, using spoon until too thick.
- Then use hands and start kneading, gradually adding more flour until no longer sticky.
- Cover with wet cloth and let rise in warm place for about 4 hours.
- Roll dough on floured board to 1/2 to 3/4-inch thickness.
- Cut into rectangles about 2-1/2 x 3-1/2 inches.
- Make hole in center.
- Place on floured board and let rise about 1 hour.
- Deep fry in lard or vegetable oil at 360° until golden brown.
- Flip to other side and brown.
- Drain on paper towels.
- (Recipe can easily be doubled).
- Mix some powered sugar with a bit of nutmeg.
- Dust with powdered sugar/nutmeg while still warm.
I dissagree about it needing potatoes. I've never used them. I just found a website on the Internet with info on Fastnachts and it says that there are as many different ways to make them as there are cooks. It had 7 recipes half had potatoes and half didn't so I'd say it's personal preference definately not a MUST. http://www.berksweb.com/pam/fast.html
Recipe looks good, but PA Dutch fasnachts MUST included potatoes!!
This appears to be a good recipe for doughnuts, but the fastnachts I always had growing up were made with potatoes. Perhaps this is just a different variant, but I know my great grandmother definitely used potatoes.