Best 2 Fastnachts Pennsylvania Dutch Recipes
In the realm of delectable treats, Fastnachts, also known as Fasnachts or Fastnacht Kuchen, stand out as a culinary delight originating from Pennsylvania Dutch Country. These delectable pastries, typically prepared during the pre-Lenten season, hold a special place in the hearts of many. With their golden-brown exteriors and soft, fluffy interiors, they exude an irresistible charm that has captivated taste buds for generations. This article presents a delightful journey into the world of Fastnachts, offering three enticing recipes that cater to diverse preferences.
**Original Fastnachts Recipe:** Embark on a culinary adventure with the traditional Fastnachts recipe, a classic that embodies the essence of this beloved treat. This recipe meticulously guides you through the process of creating these delectable morsels, ensuring a perfect balance of flavors and textures.
**Pumpkin Fastnachts Recipe:** Indulge in a delightful twist on the classic Fastnachts with this pumpkin-infused variation. The addition of pumpkin puree lends a vibrant hue and a subtly sweet, earthy flavor that elevates these pastries to a new level of deliciousness.
**Apple Cider Fastnachts Recipe:** Experience the harmony of sweet and tangy flavors in this unique Apple Cider Fastnachts recipe. The incorporation of apple cider adds a refreshing dimension, creating a delectable treat that is both nostalgic and innovative.
These recipes have been carefully crafted to provide a comprehensive exploration of Fastnachts, ensuring that every bite is a celebration of culinary excellence. Whether you prefer the classic taste of traditional Fastnachts, the comforting flavors of pumpkin, or the refreshing tang of apple cider, these recipes offer something for every palate. So, prepare to embark on a delightful journey into the world of Fastnachts, where taste buds dance with joy and memories are made with every bite.
FASTNACHTS PENNSYLVANIA DUTCH STYLE
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).
Provided by Steve P.
Categories Breads
Time 1h20m
Yield 30 donoughts
Number Of Ingredients 8
Steps:
- 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.
FASTNACHTS, PENNSYLVANIA DUTCH
Making fastnachts on Fastnacht Day (Shrove Tuesday) is a Pennsylvania Dutch tradition. They are basically a potatoe based donut. This recipe was given to me by my mother, and is very similar to the one that my Pennsylvania Dutch great grandmother used.
Provided by ztkl40a
Categories Dessert
Time 30m
Yield 6-12 serving(s)
Number Of Ingredients 10
Steps:
- Prepare 1 cup freshly riced potatoes.
- Beat well 2 eggs.
- Add very slowly, beating constantly, 2/3 cup sugar.
- Stir in potatoes and 1 cup buttermilk or yogurt, and 2 tblspns melted butter.
- Sift before measuring 4 cups all-purpose flour.
- Resift w/ 2 tspns double acting baking powder, 1 tspn baking soda, 2/3 tspn salt, and 1/3 tspn nutmeg or cinnamon.
- Stir in sifted ingredients into potato/egg mixture until blended.
- Chill dough until easy to handle.
- Roll out to 1/2 inch thick and cut.
- Cook in oil at 375º F.
- It's easiest to add them to the oil w/ a pancake flipper.
- Flip as soon as brown on one side.
- Takes about 3 minutes to cook one fastnacht.
Tips:
- Use fresh ingredients: The fresher the ingredients, the better the fastnachts will taste. This is especially true for the milk, eggs, and butter.
- Proof the yeast: Proofing the yeast is essential for ensuring that the fastnachts rise properly. To proof the yeast, dissolve it in warm milk (110-115 degrees Fahrenheit) with a little bit of sugar. Let it sit for 5-10 minutes, or until the yeast is foamy and active.
- Knead the dough properly: Knead the dough for at least 5 minutes, or until it is smooth and elastic. This will help to develop the gluten in the dough, which will make the fastnachts chewy and light.
- Let the dough rise: After kneading the dough, let it rise in a warm place for 1-2 hours, or until it has doubled in size. This will give the yeast time to work and produce carbon dioxide, which will make the fastnachts light and airy.
- Fry the fastnachts at the right temperature: The oil should be heated to 375 degrees Fahrenheit before frying the fastnachts. This will help to prevent them from absorbing too much oil and becoming greasy.
- Drain the fastnachts on paper towels: After frying the fastnachts, drain them on paper towels to remove any excess oil.
- Serve the fastnachts warm or at room temperature: Fastnachts are best served warm or at room temperature. They can be enjoyed plain, or sprinkled with powdered sugar, cinnamon sugar, or your favorite glaze.
Conclusion:
Fastnachts are a delicious and traditional Pennsylvania Dutch treat. They are easy to make and can be enjoyed by people of all ages. Whether you are a seasoned baker or a beginner, you can follow the tips and recipe provided in this article to make delicious fastnachts that your family and friends will love.
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