23
Feb
Posted by: Sarah / Category:
recipe
From Wikipedia:
Fasnachts, Fastnachts or Faschnachts are a fatty doughnut treat served traditionally on Fastnacht Day, the day before Lent starts. Fasnachts were produced as a way to empty the pantry of lard, sugar, fat and butter, which were forbidden during Lent. Some English-speaking Protestants tend to refer to the day as Shrove Tuesday, and many consume pancakes as an alternative.
The German word Fasnacht literally translates as “chamfering night”. Authentic fasnachts are typically cut into squares or rectangles, producing a chamfered edge, as opposed to doughnuts which are round with holes in the center.
Currently upstairs I have a batch of fasnachts rising on the table. I am itching to get up there and cut and fry them. But with baking it takes time and patients. So I wait and I blog. And hopefully you will benefit my waiting and make yourself some yummy treats before the start of Lent.
THIS is the recipe I used. Here it is:
Fastnachts
2 cups milk
1 cup mashed potatoes (no salt, milk, or butter added)
1/2 cup sugar + 1/2 tsp. sugar
1 stick margarine
1 packet rapid rise yeast
1/4 cup lukewarm water
6-1/2 cups flour (divided, 2 cups + 4 1/2 cups)
1 egg
1-1/2 tsp. salt
1can (3 pounds) Crisco® or similar vegetable shortening for frying
Scald the milk. In a large mixing bowl, combine the scalded milk with the mashed potatoes. Add 1/2 cup sugar plus the margarine. Mix with an electric mixer. If the mixture is still warm, cool to about room temperature before proceeding with next step. – Dissolve the yeast and 1/2 teaspoon sugar in barely warm water. Add to the potato mixture and mix well. Add 2 cups flour and mix again. Cover with a towel and let rise for 25 minutes.
Add the salt and beaten egg to the mixture. Add 4-1/2 cups flour, stirring it into the mixture with a large spoon. 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. 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 it is at least double in size.
On a lightly floured surface, roll the dough 3/4″ thick. You can use a doughnut cutter to cut the dough or cut as typical Fastnachts – Cut the dough into 3″ to 4″ wide strips, then cut the strips into 3″ to 4″ pieces. To allow the center of Fastnacht 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″ apart, on large wax paper lined trays. Cover each tray with a thin towel. Place the trays in a warm place for 45 minutes to an hour, or until the dough pieces have raised to about double in size.
Heat the shortening to 365º. Deep fry until both sides are golden brown, turning one time. Drain on white paper towels. Cool completely before serving. Store in a covered, airtight container. Makes about 20 to 24 Fastnachts, depending on size.
This recipe can be doubled with no change in preparation directions.
To use this raised doughnut recipe, for glazed doughnuts:
Beat together: 2-1/2 cups confectioners’ sugar, 4 tablespoons margarine and 1
teaspoon vanilla. Add enough milk to make a thin glaze. Drizzle the glaze over the
slightly warm doughnuts or dip the doughnuts in the glaze.
For powdered doughnuts:
Shake slightly warm doughnuts in a bag with confectioners’ sugar, or a combination
of confectioners’ sugar and cinnamon.
