FASTNACHTS Pennsylvania Dutch style

Total Time
1hr 20mins
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).

Ingredients Nutrition


  1. Mix together all ingredients except flour.
  2. Gradually add flour, stirring well, using spoon until too thick.
  3. Then use hands and start kneading, gradually adding more flour until no longer sticky.
  4. Cover with wet cloth and let rise in warm place for about 4 hours.
  5. Roll dough on floured board to 1/2 to 3/4-inch thickness.
  6. Cut into rectangles about 2-1/2 x 3-1/2 inches.
  7. Make hole in center.
  8. Place on floured board and let rise about 1 hour.
  9. Deep fry in lard or vegetable oil at 360° until golden brown.
  10. Flip to other side and brown.
  11. Drain on paper towels.
  12. (Recipe can easily be doubled).
  13. Mix some powered sugar with a bit of nutmeg.
  14. Dust with powdered sugar/nutmeg while still warm.


Most Helpful

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.

LoveToCook February 15, 2002

Recipe looks good, but PA Dutch fasnachts MUST included potatoes!!

CaroleAnner February 13, 2002

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.

ztkl40a February 04, 2002

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