a fasnacht recipe

In last February's favorite recipes post, I linked to a recipe for Pennsylvania Dutch Fasnachts on simplehealthyhomemade. The bad news is that the link is gone. The good news is that I printed the recipe last year after I made them. PHEW. And HOORAY for paper!

So I'm reposting the recipe here in case you're feeling adventurous next Tuesday. If you're local, you are in luck as you can just stop by my house for a fasnacht. If you're not local, now you have the recipe so that you can make your own.

PENNSYLVANIA DUTCH FASNACHTS
originally posted by simplehealthyhomemade (whose website is no longer active), slightly adapted by me

Yield: 20-24 fasnachts, depending on size
Prep Time: 4-1/2 hours (includes 25 minutes + 2 hours + 1 hour rise times)
Cook Time: 1 hour
Total Time: 5-1/2 hours

INGREDIENTS:

FOR THE FASNACHTS:
2 cups milk
1 cup mashed potatoes (no salt, milk, or butter added)
1/2 cup + 1/2 tsp sugar, divided
1/2 cup butter, softened
1 packet active dry yeast (or 2 1/4 tsp active dry yeast)
1/4 cup lukewarm water
6-1/2 cups flour, divided: 2 cups + 4 1/2 cups flour
1 egg, lightly beaten
1-1/2 tsp salt
olive oil or coconut oil, for greasing the bowl
jars of bacon grease (for frying)

FOR THE SPICED NUTMEG SUGAR:
1/2 cup sugar
2 tsp cinnamon
1 tsp freshly grated nutmeg (or 1/2 tsp ground nutmeg)

DIRECTIONS:

To make the mashed potatoes, either peel and boil or steam, cool, and then peel. Mash with a fork. Combine with the milk and set aside. In the bowl of an electric mixer, cream together 1/2 cup sugar and butter. On low speed, add potato and milk mixture. If mixture is still hot, cool to room temperature before proceeding with next step. Add yeast and 1/2 tsp sugar to warm water. Add to potato mixture and mix well. Add 2 cups flour. Mix. Cover with a towel, and let rise in a warm place for 25 minutes.

With a spoon (no more mixer), add the lightly beaten egg and salt to the mixture. Add 4-1/2 cups flour. Turn onto a well floured board and knead for about 3 to 5 minutes. Add a small amount of extra flour if necessary so the dough can be handled without sticking to your fingers. Grease a large bowl with oil. Place the dough in the greased bowl. Cover with a thin towel, and let rise in a warm, draft-free place for about 2 hours or until the dough is at least double in size.

After the dough has risen, on a lightly floured surface, roll the dough 3/4" thick. (Using a pizza cutter if you have one), cut the dough into 2"to 3" wide strips. Then cut the strips into 2"to 3" pieces. To allow the center Fasnacht to fry completely, cut a small slit in the center of each piece, using a sharp paring knife. Arrange the pieces of dough, about 1-1/2 to 2 inches apart on large trays. Cover each tray with a thin towel. Place the trays in a warm place for 45 minutes to one hour, or until the dough pieces have risen to about double in size.

Prepare the spiced nutmeg sugar. Mix sugar, cinnamon, and nutmeg in a bowl. Set aside.

Heat the bacon grease to 365 degrees in a large stock pot. (If you (like me) do not have a candy thermometer, use your wooden spoon to gage that your oil is hot enough for frying: the oil will bubble around the handle stick if it is hot enough for frying. (See here for other tips for testing if your oil is hot enough for frying.)) Be very careful adding the fasnachts to the oil: lower gently on a wire spoon. Do not drop in the oil. (Do not burn yourself, please!). Deep fry until both sides are golden brown, turning one time. Drain on white paper towels. While still warm, coat fasnachts in spiced nutmeg sugar.


Don't forget to invite your friends over to eat fasnachts with you.

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