Homemade Fasnachts: Traditional Pennsylvania Dutch Doughnuts Recipe

Ingredients

  • 4 cups of all-purpose flour
  • 1 cup of granulated sugar
  • 1 teaspoon of salt
  • 2 teaspoons of baking powder
  • 1/2 teaspoon of ground nutmeg
  • 1/2 cup of shortening
  • 2 large eggs
  • 1 cup of whole milk
  • 1 quart of vegetable oil for frying
  • Additional granulated sugar for dusting

Steps and instructions

  1. In a large bowl, combine the flour, sugar, salt, baking powder, and nutmeg.
  2. Cut in the shortening until the mixture resembles coarse crumbs.
  3. In a separate bowl, beat the eggs and mix them with the milk.
  4. Gradually add the egg and milk mixture to the dry ingredients, stirring until a soft dough forms.
  5. On a floured surface, roll out the dough to about 1/2-inch thickness.
  6. Cut out the dough using a round biscuit or cookie cutter.
  7. In a deep fryer or large pot, heat the vegetable oil to 375 degrees F (190 degrees C).
  8. Fry the dough pieces in the hot oil until golden brown on both sides, about 2-3 minutes per side.
  9. Use a slotted spoon to remove the fasnachts from the oil and drain them on paper towels.
  10. While still warm, roll the fasnachts in additional granulated sugar to coat.
  11. Serve warm and enjoy.

Tools for making

Recipe variations

  • Use whole wheat flour instead of all-purpose flour for a healthier option.
  • Add a teaspoon of vanilla extract or almond extract to the dough for additional flavor.
  • Replace the sugar with honey or maple syrup for a different sweetness.
  • Try using coconut oil or butter instead of shortening for a different texture and flavor.
  • Add a pinch of cinnamon or cardamom to the dough for a hint of spice.
  • For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
  • Add raisins, dried cranberries, or chopped nuts to the dough for added texture and flavor.
  • Make a glaze using powdered sugar and milk to drizzle over the fasnachts instead of dusting with granulated sugar.
  • For a savory twist, add grated cheese, herbs, or spices to the dough.
  • Make mini fasnachts by cutting the dough into smaller shapes.

Recipe overview

Fasnachts, a traditional sweet treat often enjoyed during the Carnival season, are a delicious way to indulge your sweet tooth. These delightful doughnuts, originating from the Pennsylvania Dutch, are notably associated with Shrove Tuesday, the day before Lent begins. Simple to prepare, yet undeniably tasty, Fasnachts are fried to a golden brown, then coated with a dusting of granulated sugar for an added touch of sweetness. This recipe provides you with step by step instructions on how to recreate these sugary treats at home, promising a taste that takes you back to simpler times. Whether you're celebrating the season or just in the mood for something sweet, this Fasnachts recipe is sure to hit the spot!

Common questions

  1. Can I use a different type of flour?
    Yes, you can use a different type of flour, such as whole wheat flour, but it may affect the texture and taste of the fasnachts.
  2. Can I use butter instead of shortening?
    Yes, you can substitute an equal amount of butter for the shortening, but keep in mind that it might alter the texture and flavor of the fasnachts slightly.
  3. Can I bake instead of fry the fasnachts?
    Fasnachts are traditionally deep-fried, but if you prefer, you can try baking them at 375 degrees F (190 degrees C) for about 12-15 minutes until they are golden brown.
  4. How should I store the leftover fasnachts?
    Once cooled, store the leftover fasnachts in an airtight container at room temperature for up to 2-3 days. You can reheat them in the oven for a few minutes before serving.
  5. Can I freeze the fasnachts?
    Yes, you can freeze the fasnachts. Allow them to cool completely, then place them in a freezer-safe container or bag. They can be stored in the freezer for up to 2 months. Thaw them at room temperature and reheat in the oven if desired.

Serving dishes and utensils

Origin stories

Fasnachts, these sweet, fried dough delights, hark back to the Pennsylvania Dutch tradition. The curious name, "Fasnacht," is derived from the German words "Fastnacht," meaning "night before the fast". These treats were originally made on Shrove Tuesday, the day before the beginning of Lent, with the intention of using up all the fat and sugar in the house before the Lenten fast. It's a tradition deeply rooted in practicality, yet it has given us a delicious treat that many look forward to all year. These doughnuts, dusted with sugar, symbolize the last hurrah before the solemn period of Lent, and continue to be a beloved tradition in many households and communities.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.