German Fastnacht Recipes

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NANA'S FASTNACHTS



Nana's Fastnachts image

These are similar to doughnuts but much tastier! They are usually made on Shrove Tuesday (Fat Tuesday).

Provided by Sandy

Categories     Bread     Yeast Bread Recipes

Yield 60

Number Of Ingredients 11

2 ¼ teaspoons active dry yeast
¼ cup warm water (110 degrees F/45 degrees C)
1 teaspoon white sugar
3 cups all-purpose flour
2 cups milk
3 eggs, beaten
¼ cup margarine, melted
1 cup white sugar
1 ½ teaspoons salt
4 cups all-purpose flour
2 quarts vegetable oil for frying

Steps:

  • Warm the milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm. In a small bowl, proof the yeast by adding the warm water to the yeast. Let stand 10 minutes.
  • In a large bowl mix together the teaspoon of sugar and 3 cups of the flour. Stir in milk until smooth. Add proofed yeast and mix well. Cover and let rise until doubled in size.
  • Stir in beaten eggs, melted butter or margarine, one cup of sugar, salt, and enough of the remaining flour to make a stiff dough. Cover and let rise for a second time until doubled.
  • Punch down dough and divide into 2 portions. On a lightly floured surface, roll out dough to 1/2 inch thickness. Cut dough with a biscuit cutter. Make 2 slits with a sharp knife in the middle of each doughnut. Cover and let rise a third time until doubled in size.
  • Deep fat fry in oil or lard for 3 to 4 minutes on each side until lightly browned. Rotate to ensure even cooking. Drain on brown paper bags. Toss in confectioners sugar while still warm.

Nutrition Facts : Calories 106.9 calories, Carbohydrate 15 g, Cholesterol 10 mg, Fat 4.2 g, Fiber 0.4 g, Protein 2.2 g, SaturatedFat 0.7 g, Sodium 74.1 mg, Sugar 3.8 g

FASTNACHTS (GERMAN DOUGHNUTS)



Fastnachts (German Doughnuts) image

This is a traditional German recipe, usually made on Shrove Tuesday to use up the lard before Lent begins. Don't worry, you can fry them in vegetable oil instead of lard! Either way, they're delicious!

Provided by Kree6528

Categories     Yeast Breads

Time 3h30m

Yield 25 doughnuts

Number Of Ingredients 7

1 cup lukewarm milk
1 fresh yeast cake
3/4 cup soft butter
2 tablespoons sugar
6 eggs
6 cups flour
2 teaspoons salt

Steps:

  • Dissolve yeast in lukewarm milk.
  • Sift in flour and salt in bowl.
  • Make a hole in the center.
  • Pour dissolved yeast and all other ingredients into the hole and mix until not sticky.
  • Cover and let rise until doubled.
  • Punch down, then let rest for 10 minutes.
  • Roll out to about 1/4-inch and cut.
  • Let rise another 20-30 minutes.
  • Fry in deep fat until light brown.
  • While still hot, roll in sugar.

PENNSYLVANIA DUTCH FASTNACHTS DONUT RECIPE



Pennsylvania Dutch Fastnachts Donut Recipe image

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

1 potato (medium sized)
4 lbs flour (may need up to 5 lbs)
8 oz butter (softened)
4 cups starchy water (use water from )
3 eggs
1/2 tsp salt
2/ 1/4 cups sugar, divided
.75 tsp fast rising yeast (ensure it's not expired or older than 3 months.)
30 oz corn oil, vegetable oil or shortening

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

GERMAN LUCHOW'S FASTNACHT KRAPFEN (BERLINERS)



German Luchow's Fastnacht Krapfen (Berliners) image

Make and share this German Luchow's Fastnacht Krapfen (Berliners) recipe from Food.com.

Provided by Olha7397

Categories     Dessert

Time 24m

Yield 2 doz

Number Of Ingredients 12

1 cup milk
1 ounce compressed yeast cake
4 1/2 cups sifted all-purpose flour
1/2 cup butter, melted
2/3 cup sugar
1/2 cup sugar
1/2 lemon, rind of, grated
5 egg yolks, beaten
flour
currant jelly or thick cooked apple
lard (for deep frying) or shortening (for deep frying)
extra sugar

Steps:

  • Heat milk to lukewarm. Soften yeast in 1/4 cup warm milk. Stir 2 1/2 cups flour smoothly into rest of warm milk. Mix yeast quickly into this batter. Cover lightly with folded towel and let stand 1 hour or longer.
  • After sponge has risen well, mix in melted butter, sugar, lemon peel, egg yolks, and remaining flour. Stir well.
  • Turn dough out on lightly floured board. Fold over, then roll lightly to 1/2 inch thickness. Cut with 3 inch round cookie cutter. Spread half of the rounds with 1 heaping teaspoon jelly or cooked apples. Cover these with remaining rounds. Crimp edges firmly together with fingers. Leave on floured board. Cover lightly with folded towel and let rise in warm room 1/2 hour, or until light and puffy.
  • Fry a few Berliners at a time in deep hot fat (360 F) until golden brown. Remove from fat; drain on thick paper toweling. While hot, roll in sugar. Makes 1 1/2 to 2 dozen.
  • Luchow's German Cookboook.

Nutrition Facts : Calories 2098.4, Fat 63.7, SaturatedFat 36, Cholesterol 611.1, Sodium 414.9, Carbohydrate 340.9, Fiber 8.7, Sugar 117.6, Protein 40.8

PENNSYLVANIA DUTCH FASNACHT DOUGHNUTS



Pennsylvania Dutch Fasnacht Doughnuts image

Celebrate Fastnacht Day with these homemade Pennsylvania Dutch Fasnacht (meaning "the night before fast") Doughnuts! These delicious fasnacht doughnuts are deep fried to a golden brown and covered with sugar, cinnamon sugar, and powdered sugar. To be a little fancier, fill some of them with this perfect vanilla pastry cream! Fasnacht doughnuts were made using a 2.5" circle cutter.

Provided by Jennifer

Categories     Breakfast     Brunch     Dessert

Time 4h15m

Number Of Ingredients 14

2 cups Milk (scalded and then cooled)
4 1/2 tsp 2 packages Active Dry Yeast
1/2 cup Warm Water
1/4 cup Unsalted Butter (melted)
2 tsp Salt
3/4 cup Granulated Sugar
1/4 tsp Nutmeg
2 Large Eggs
7 1/2 cups All-Purpose Flour
3-4 cups Canola Oil (for frying the Fasnachts)
Additional Sugars for Coating the Fasnachts - Granulated Sugar (Powdered Sugar, Cinnamon Sugar))
3.4 oz Vanilla Pie Filling and Pudding Mix (1 box)
1 cup Milk
1/2 cup Heavy Whipping Cream

Steps:

  • Using a small saucepan, scald the milk and allow to cool.
  • 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, granulated 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 tbsp. of flour until the dough is slightly tacky.
  • Transfer the dough to a clean, lightly floured surface and knead it for about 5-8 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 - 1.5 hours or until it's almost doubled in size. That last part is very important!
  • Gently punch the dough down in the center, then turn it out on to a clean and lightly floured surface and, using a floured rolling pin, roll the dough out to about a 1/2" thickness. Coat your circle cutter (mine was 2.5" dia in size) with some flour and then cut out the fasnacht doughnuts, placing them onto a parchment lined baking sheet (space them out about 1" a part, they will get bigger). 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 2-3 layers of paper towels with a cooling rack placed over top. Set aside. Note, the cooling rack part is optional.
  • When ready to fry the fasnacht doughnuts, place the canola oil into a deep heavy skillet or stock pot and heat until it reaches 365ºF. Two important notes here: 1. Add in the oil BEFORE you turn on the heat to heat up the oil. 2. Do not guess at what you think the temperature might be - use a candy/deep fryer thermometer.
  • Place 2-3 doughnuts in at a time for approx. 45 seconds to 1 minute on each side, turning them over with either tongs or a slotted spoon. You want the donuts to be a nice medium golden brown in color. At the correct temperature, they will fry quickly, so please pay attention while you're doing this part! If you're new to making homemade doughnuts, I would recommend only frying one at a time until you get the hang of it.
  • When the doughnuts are ready, carefully remove them from the oil and place them onto the cooling rack or paper towels to let any excess oil drain off of it. Allow them to cool slightly before adding the opening for the filling (optional).
  • When doughnuts are still warm and ready for coating, place 2-3 in a large ziplock bag with either the sugar or cinnamon sugar, and toss around until covered. Place them onto a parchment lined baking sheet or just begin to eat them.
  • The doughnuts should be cooled before adding the vanilla pastry cream filling.
  • In a medium bowl, whisk together the vanilla pudding mix and milk until it thickens.
  • Using your hand-mixer or stand mixer fitted with the whisk attachment, whip the heavy cream on high speed for several minutes until medium peaks form.
  • Fold the whipped cream into the vanilla pudding mix with a spatula until completely blended.
  • Take a large piping bag fitted with a piping tip of your choice (I used the Wilton 1M tip) and fill with the vanilla pastry cream. Pipe into the doughnuts until filled.

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