Taste of the Past
by Maxine Troxell
Fastnacht Day is the PA Dutch or German tradition associated with Fat Tuesday. It occurs on Fat Tuesday or Shrove Tuesday.
Because many Christians choose to fast or deny themselves sweets and treats during Lent, it was common to indulge on Fat Tuesday. Fat/Shrove Tuesday is the Tuesday before Ash Wednesday, which is the beginning of Lent. To prepare for Lent, many religions emptied their pantries of indulgences like lard and sugar. In using up the supplies, the fastnacht was born.
Fat Tuesday occurs on February 13 this year. Below is my mother’s recipe for fastnachts. She used to call them New Orleans donuts. These are worth the effort it takes to make them! Enjoy!
Fastnachts
Ingredients
1 package dry yeast
¼ cup butter
1 teaspoon salt
1 egg
¼ cup warm water
¼ cup sugar
¾ cup milk, scalded
3½-3¾ cups flour
Directions
Combine yeast and warm water. Stir until yeast is dissolved. Set aside.
In a mixing bowl, combine scalded milk, butter, sugar, and salt; cool until lukewarm. Add 1 cup flour. Mix well.
Add yeast mixture and egg. Add remaining flour. Knead dough for about 8 minutes. Place dough into a greased bowl. Turn dough over once to grease top of dough. Let rise in a warm place for 1¼ hours or until dough is doubled.
Punch dough down and let rise for 1 more hour.
Roll dough to 1/3-inch thickness and cut into squares. Let rise for 30-40 minutes.
Fry in deep fat for about 2 minutes on each side. Drain to remove excess fat.
Dip fastnachts in sugar or powdered sugar.
