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Fastnachts, A Pennsylvania Dutch Tradition

By Michelle Schwab, Peachtree City-Fayetteville-Newnan publisher February 15, 2021

I grew up in Pennsylvania Dutch Country.  We didn't celebrate Mardi Gras or Pancake Day on Fat Tuesday, but we did celebrate Fastnachts Day!  What are Fastnachts you ask?  In short, Fastnachts are little pastries that are typically cut into a triangle or square.  The tradition came from early German settlers.  In German, the word means "fast night" or "night before a fast."  The purpose of making Fastnachts is to use up the lard, sugar, butter, eggs and other rich foods in a house before those observing Lent would begin their fast.  

Fastnachts require about two hours of rising time, and multiple steps.  I've included the recipe below for the adventurous.  However, if you're like me and don't want to wait, I give permission to find powdered donuts at the store to celebrate this Pennsylvania Dutch tradition.  ๐Ÿ˜Š

Ingredients

  • 1 package yeast
  • 3/4 Cup milk
  • 1/4 teaspoon salt
  • 1/4 cup water
  • 4-1/4 cups flour
  • 1/4 cup lard
  • 1 egg
  • 1/4 cup sugar

Directions

  1. Scald milk.
  2. Stir in sugar, salt and lard. 
  3. Cool to lukewarm. 
  4. Measure warm water into large water mixing bowl. S
  5. Sprinkle in yeast; stir until dissolved. 
  6. Add lukewarm milk mixture, egg and half of flour. 
  7. Beat until smooth. 
  8. Stir in enough remaining flour to make a soft dough. 
  9. Turn dough out onto lightly floured board or pastry cloth. Knead until smooth and elastic, about 5 to 10 minutes. 
  10. Place dough in greased bowl. Cover with damp cloth; let rise in warm place until doubled, about 1 hour.
  11.  Punch down dough. 
  12. On lightly floured surface, roll out to about 1/2 inch think. 
  13. Cut out fastnachts in 2-1/2 inch squares, cut holes in center with thimble. 
  14. Place fastnachts on greased surfaces ad let rise until doubled about 1 hour. 
  15. Handle fastnachts as gently as possible to prevent their falling. 
  16. Fry in deep lard 2 to 3 minutes or until brown on both sides (turn only once). 
  17. Drain on paper. 
  18. While still warm, dip in powdered sugar.