Traditional Pennsylvania Dutch Fastnachts
Fastnachts are a beloved Pennsylvania Dutch treat traditionally made on Fastnacht Day, which is Shrove Tuesday, the day before Lent begins. These delightful potato-based doughnuts, passed down through generations, boast a rich flavor and soft, pillowy texture. This family recipe, inspired by my great grandmother's kitchen, is perfect for celebrating this festive occasion or simply satisfying your sweet tooth. Dust them with powdered sugar or enjoy them plain for a taste of authentic Pennsylvania Dutch culture.
12
Servings
200
Calories
10
Ingredients
Ingredients
Freshly riced potatoes
1 cup (Cook and rice the potatoes until smooth.)
Eggs
2 (Beat until well blended.)
Sugar
2/3 cup (Granulated.)
Buttermilk or yogurt
1 cup (Choose either for a tangy flavor.)
Butter
2 tablespoons (Melted.)
All-purpose flour
4 cups (Sift before measuring.)
Double-acting baking powder
2 teaspoons (Sifted.)
Baking soda
1 teaspoon (Sifted.)
Salt
2/3 teaspoon (Sifted.)
Nutmeg or cinnamon
1/3 teaspoon (Freshly grated or ground.)
Instructions
1
Begin by cooking 1 cup of potatoes until tender. Once cooked, rice the potatoes and set aside to cool slightly.
2
In a mixing bowl, crack open 2 eggs and beat them thoroughly until fluffy.
3
Gradually add 2/3 cup of sugar to the beaten eggs while mixing continuously to ensure the sugar incorporates fully.
4
Stir in the riced potatoes, along with 1 cup of buttermilk (or yogurt) and 2 tablespoons of melted butter until combined.
5
In a separate bowl, sift 4 cups of all-purpose flour. After measuring, resift the flour with 2 teaspoons of double-acting baking powder, 1 teaspoon of baking soda, 2/3 teaspoon of salt, and 1/3 teaspoon of nutmeg or cinnamon.
6
Progressively fold the sifted dry ingredients into the potato and egg mixture until just blended. Be careful not to overmix.
7
Cover the dough and chill in the refrigerator until it is easy to handle (about 30 minutes).
8
Flour a clean surface and roll the chilled dough out to a thickness of 1/2 inch. Use a doughnut cutter or biscuit cutter to cut out shapes.
9
In a deep frying pan or fryer, heat oil to 375°F (190°C).
10
Using a pancake flipper, gently place the cut fastnachts into the hot oil.
11
Fry until golden brown on one side, then carefully flip to cook the other side. Each fastnacht should take approximately 3 minutes to cook.
12
Remove the cooked fastnachts from the oil and place them onto paper towels to drain any excess oil. Optionally, dust with powdered sugar before serving.
Nutrition Information
6.7g
Fat
29.2g
Carbs
2.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Traditional Pennsylvania Dutch Fastnachts?
Fastnachts are a traditional potato-based doughnut from the Pennsylvania Dutch culture, typically made on Shrove Tuesday.
When is Fastnacht Day celebrated?
Fastnacht Day is Shrove Tuesday, which is the day before the season of Lent begins.
What is the main ingredient that gives Fastnachts their unique texture?
The key ingredient is freshly riced potatoes, which provide a soft and pillowy texture.
How many servings does this recipe make?
This recipe yields approximately 12 servings.
How many calories are in one serving of Fastnachts?
Each serving contains 200 calories.
Can I use yogurt instead of buttermilk in the dough?
Yes, you can substitute yogurt for buttermilk to achieve a similar tangy flavor.
How should the potatoes be prepared for this recipe?
Cook one cup of potatoes until tender, then rice them and allow them to cool slightly before use.
How many eggs are needed?
The recipe calls for 2 eggs, beaten thoroughly until fluffy.
How much sugar is required for the dough?
The recipe requires 2/3 cup of granulated sugar.
What type of flour is recommended for Fastnachts?
All-purpose flour is used, specifically 4 cups sifted before measuring.
What leavening agents are used in the mixture?
The dough uses 2 teaspoons of double-acting baking powder and 1 teaspoon of baking soda.
What spices can be added for flavoring?
You can use 1/3 teaspoon of either nutmeg or cinnamon for traditional flavor.
How much butter is used in the recipe?
The recipe calls for 2 tablespoons of melted butter.
Why must the Fastnacht dough be chilled before rolling?
Chilling the dough for about 30 minutes makes it easy to handle and roll without sticking.
What is the ideal thickness for rolling out the dough?
The chilled dough should be rolled out to a thickness of 1/2 inch.
What should the oil temperature be for frying?
Heat the frying oil to 375 degrees Fahrenheit or 190 degrees Celsius.
How long does it take to fry each doughnut?
Each fastnacht takes approximately 3 minutes to cook in total.
What tool is suggested for placing the dough into hot oil?
A pancake flipper is recommended to gently place the cut shapes into the hot frying pan.
How do you know when a Fastnacht is finished cooking?
They should be fried until they are golden brown on both sides.
What tools can I use to cut the Fastnacht shapes?
You can use either a doughnut cutter or a biscuit cutter.
What is the fat content per serving?
There are 6.7 grams of fat per serving.
How many carbohydrates are in a single serving?
Each serving contains 29.2 grams of carbohydrates.
What is the protein content of this recipe?
Each serving provides 2.5 grams of protein.
What is the category of this recipe?
This recipe is categorized as a Dessert.
What is the origin story of this specific recipe?
This is a traditional family recipe inspired by the kitchen of the creator's great grandmother.
Should the dough be mixed heavily?
No, fold the dry ingredients in until just blended to avoid overmixing.
How many ingredients are required in total?
The recipe uses 10 primary ingredients including spices and leavening agents.
Can these doughnuts be eaten plain?
Yes, they can be enjoyed plain or optionally dusted with powdered sugar.
What is the first instruction for making Fastnachts?
The first step is to cook and rice the potatoes until they are smooth.
What is the significance of the potato in this recipe?
The potato base is what creates the authentic, rich flavor and pillowy texture unique to Pennsylvania Dutch culture.