Pennsylvania Dutch Fastnacht Recipes

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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

PENNSYLVANIA DUTCH POTATO DOUGHNUTS



Pennsylvania Dutch Potato Doughnuts image

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

2-1/2 cups mashed potatoes or riced potatoes (without added milk, butter or seasonings)
1 cup whole milk
3 large eggs, room temperature, lightly beaten
2 tablespoons butter, melted
2 cups sugar
2 tablespoons baking powder
5 to 6 cups all-purpose flour
Oil for deep-fat frying
GLAZE:
2 cups confectioners' sugar
5 tablespoons half-and-half cream
1/2 teaspoon vanilla extract
Optional: Food coloring and sprinkles

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.

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.

FASTNACHTS, PENNSYLVANIA DUTCH



Fastnachts, Pennsylvania Dutch image

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

1 cup potato, freshly riced
2 eggs
2/3 cup sugar
1 cup buttermilk or 1 cup yogurt
2 tablespoons butter, melted
4 cups all-purpose flour
2 teaspoons double-acting baking powder
1 teaspoon baking soda
2/3 teaspoon salt
1/3 teaspoon nutmeg or 1/3 teaspoon cinnamon

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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