PENNSYLVANIA DUTCH FASTNACHTS DONUT RECIPE
This fried donut is made with potatoes and other simple ingredients. They're crispy on the outside with a dense moist middle. They're a simple delicious donut adorned with granulated sugar or powdered sugar.
Provided by Joanne Schweitzer
Categories Breakfast
Time 11h
Number Of Ingredients 9
Steps:
- 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 110-120F for yeast to rise) and yeast. This is very warm/hot water. It's best to use a thermometer. Stir.
- 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.k. if it sits longer (up to three hours.)
- 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. It should spring back a little when you touch it. Place the dough in a 3 gallon or so bowl covered with a clean dish towel to rise overnight.
- This is what the dough looks like after it sits overnight. It will have doubled in size and fill the container.
- Line 5 sheet pans with wax paper.
- Add flour to counter and pull out a handful at a time to roll onto floured surface. Roll out long pieces as shown. Then, pull apart the size donut you want to make. Knead it in your hands and push a hole through the middle. Add it to the sheet pan lined with wax paper.
- After you've rolled out all of the donuts. Let them sit for one hour for the third rise.
- Add oil to a frying pan and turn the fan on high. The oil temperature should reach 400-425F. Line a platter with paper towels to place cooked donuts upon.
- Carefully place the donuts in the hot oil and cook on each side for 2-4 minutes. When you see the bottom edge of donut is brown, it's time to flip it. As soon as you remove each donut, sprinkle sugar on top while the donut oil is still wet so the sugar adheres to it a little better or you can just remove all of the donuts and sprinkle with sugar all at once.
- Change oil midway through frying the donuts. The oil will get brown. Pour it into a glass container (plastic will melt with hot oil) that you can discard. Put new oil in the frying pan or fryer and continue with previous step.
Nutrition Facts : ServingSize 1 g, Calories 192 kcal, Carbohydrate 17 g, Protein 3 g, Fat 13 g, SaturatedFat 2 g, Cholesterol 12 mg, Sodium 36 mg, Fiber 1 g, Sugar 1 g
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.
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