Best 3 Fastnachts Pennsylvania Dutch Style Recipes
Fastnachts, also known as Fasnachts or Fastnachtskuchen, are a traditional Pennsylvania Dutch fried pastry that holds a special place in the culinary heritage of the region. These delectable treats are typically prepared during the pre-Lenten season, particularly on Shrove Tuesday, also known as Fastnacht Day. Fastnachts are characterized by their yeast-based dough, which is deep-fried until golden brown and dusted with powdered sugar or cinnamon sugar. The result is a crispy exterior and a soft, fluffy interior that melts in your mouth. This article provides three different recipes for Fastnachts, each offering unique variations on this classic dish. The first recipe is a traditional Fastnachts recipe that uses simple ingredients and yields a classic, delicious Fastnacht. The second recipe adds a sweet and tangy twist with the inclusion of apple butter, creating a unique and flavorful filling. The third recipe incorporates spices and citrus zest, resulting in a fragrant and aromatic Fastnacht that is sure to impress. Whether you are a seasoned baker or a novice in the kitchen, these recipes will guide you through the process of making authentic Pennsylvania Dutch Fastnachts, allowing you to enjoy this beloved treat in the comfort of your own home.
Check out the recipes below so you can choose the best recipe for yourself!
PENNSYLVANIA DUTCH POTATO DOUGHNUTS
My relatives have been making these tasty doughnuts for years. The potatoes keep them moist, and the glaze provides just the right amount of sweetness. -Marlene Reichart, Leesport, Pennsylvania
Provided by Taste of Home
Time 1h10m
Yield about 4 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the potatoes, milk, eggs and butter. Combine the sugar, baking powder and 2 cups flour; stir into potato mixture. Add enough remaining flour to form a soft dough. Refrigerate, covered, 1 hour., Divide dough in half. Turn each half onto a lightly floured surface; roll to 1/2-in. thickness. Cut with a 2-3/4-in. doughnut cutter. , In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels. , In a small bowl, mix glaze ingredients until smooth. Color glaze if desired. Dip doughnuts in glaze and sprinkles as desired.
Nutrition Facts : Calories 163 calories, Fat 6g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 74mg sodium, Carbohydrate 25g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein.
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.
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.
Tips:
- For the best results, use high-quality ingredients.
- Make sure to let the dough rise until it is doubled in size.
- Don't overwork the dough, or the fastnachts will be tough.
- Fry the fastnachts in hot oil until they are golden brown.
- Drain the fastnachts on paper towels to remove excess oil.
- Serve the fastnachts warm, dusted with powdered sugar.
Conclusion:
Fastnachts are a delicious and traditional Pennsylvania Dutch pastry that is perfect for any occasion. They are easy to make and can be enjoyed by people of all ages. Whether you are making them for a special occasion or just for a snack, these fastnachts are sure to be a hit. So next time you are looking for a sweet and satisfying treat, give these Pennsylvania Dutch fastnachts a try!
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