Fastnachts Pennsylvania Dutch Style Recipes

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

Ingredients

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.

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

Ingredients

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.

FASTNACHTS PENNSYLVANIA DUTCH STYLE

FASTNACHTS Pennsylvania Dutch style image

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

Ingredients

2 cups milk, scalded and cooled to lukewarm
1/3 cup lard (or vegetable oil)
3/4 cup sugar
1 teaspoon salt
2 eggs, beaten
1/2 cup lukewarm water
1 package dry yeast, dissolved in the water
3 lbs unbleached all-purpose flour (to stiffen)

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.

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