Is it a doughnut? Should it be square, round or have a hole in the center? Dare anyone ask, how many calories are in a fasnacht? Pennsylvania Dutch housewives traditionally made fasnachts to use up all of the fat, particularly lard, in the house before Lent.
On Tuesday, bakeries, supermarkets and churches will be making and selling the pastries. Click here for the official list. The fasnacht is not the only doughnut linked to Fat Tuesday. No matter what, central Pennsylvania is loyal to its fasnachts. To help you better understand the pre-Lenten treat, here's a mini guide on all things fasnacht.
Is a fasnacht a doughnut? Yes, fasnachts are a version of a doughnut. Once it's well mixed, add the remaining flour and mix by hand.
Turn the dough out onto a floured board and knead for about 3 minutes. Place the dough into a greased bowl and turn it over to grease both the top and bottom. Cover with a clean kitchen towel and let it prove in a warm place for about 1 hour or until it has doubled in size. Punch down the dough and turn it out onto a floured board. Cover with the kitchen towel and let prove again until it doubles in size, approximately 45 minutes.
Once the squares have doubled, heat about 2 to 3 inches of cooking oil to F in a heavy, deep saucepan. The frying oil is ready when a scrap of dough browns in about 1 minute. Drop the dough squares into the hot oil. Avoid crowding the pan as too many pieces of dough can make the temperature of the oil drop.
When golden brown on the bottom side, turn the squares over. Once uniformly golden brown, remove from heat and set the fastnachts on paper towels to cool. Remove excess oil with a paper towel. Serve with molasses on the side and enjoy! Recipe Tags:. Actively scan device characteristics for identification. Use precise geolocation data. Home » Pennsylvania Dutch Fasnacht Doughnuts.
Jump to Recipe - Print Recipe. To be a little fancier, fill some of them with this perfect vanilla pastry cream! Fasnacht doughnuts were made using a 2. Print Recipe Pin Recipe.
Prep Time 3 hours. Cook Time 30 minutes. Total Time 4 hours 15 minutes. Course Breakfast, Brunch, Dessert. Cuisine American, German, Pennyslvania Dutch. Servings 3 dozen. Baking Sheet.
Combine the 2 packets of active dry yeast and the warm water in the mixing bowl of the stand mixer that's fitted with the dough hook attachment.
Let the yeast proof or sit for 10 minutes. Add in the melted butter, cooled milk, salt, sugar, nutmeg, and eggs. Then set the mixer speed to low and add in the flour one cup at a time, until the dough begins to form. There will be a lot of dough and it will be sticky, but it should pull away from the sides of the bowl easily.
If you find that the dough is just way too sticky, you can add 1 tablespoon of flour until the dough is slightly tacky. Transfer the dough to a clean, lightly floured surface and knead it for about minutes until smooth. Then place in a lightly greased, medium size bowl, flipping it over once to coat the entire ball of dough. Cover the bowl tightly with plastic wrap do NOT use aluminum foil and also place a clean, dry kitchen towel over top, and place in a warm, draft free spot for about 1 - 1.
That last part is very important! Coat your circle cutter mine was 2. With any leftover dough you may have, you can roll some into balls to make donut holes. Cover the fasnacht doughnuts with a clean tea or dish towel and allow to rest for 1 hour or until they've almost doubled in size.
Meanwhile, line a large baking sheet with about layers of paper towels with a cooling rack placed over top. Set aside. Calories cal. Author Joanne Schweitzer. Instructions First, peel potato and cut it into cubes.
Boil it until soft. Save the starchy water. Mash potato cubes and measure out one cup. Measure the starchy water and add more water until you have 4 cups. Proof yeast if you think it is old or wasn't stored properly. Then, in a very large bowl 3 gallons or so because it'll rise in this bowl overnight add two cups of sugar, mashed potatoes, very warm starchy water temperature should be F for yeast to rise and yeast.
It's best to use a thermometer. Check back in a few minutes. You should start to see some foam which means the yeast is working. If there is no foam at all, the yeast could be dead and you should get a new packet. Let it sit for 1 hour. It's o. Add in the butter, eggs, salt, and two cups of flour at a time.
Use a mixer or stand mixer with a dough hook. Add enough flour until it's only slightly sticky when you touch the dough.
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