Nana’s Fastnacht Recipe: A Deliciously Authentic Pennsylvania Dutch Tradition

Fastnacht Day, also known as Shrove Tuesday, is a Pennsylvania Dutch tradition celebrated on the day before Ash Wednesday. It’s a day to indulge in rich, doughy, and utterly delicious fastnachts before the Lenten season begins. While there are many variations, Nana’s recipe stands out for its authentic flavor and foolproof method. This recipe captures the essence of a homemade fastnacht, offering a soft, slightly sweet, and irresistible treat. Get ready to roll up your sleeves and experience the joy of making these traditional doughnuts from scratch.

What are Fastnachts?

Fastnachts (pronounced *faws-nahkts* or *faws-nocks*) are a type of doughnut traditionally made in Pennsylvania Dutch communities on Fastnacht Day. Unlike typical doughnuts, fastnachts are usually square or rectangular, often without a hole, and are made with a yeast dough that includes mashed potatoes or potato flour. This gives them a distinctive texture – dense yet airy, and incredibly moist. They’re typically fried and dusted with powdered sugar, granulated sugar, or cinnamon sugar.

The name “Fastnacht” comes from the German words “Fasten” (to fast) and “Nacht” (night), literally meaning “fasting night.” It’s the last night to indulge in rich foods before the start of Lent, a period of fasting and abstinence in the Christian calendar.

Why Nana’s Recipe?

Nana’s Fastnacht recipe isn’t just any recipe; it’s a treasured family heirloom passed down through generations. What makes it special? Several factors contribute to its exceptional quality:

* **Authenticity:** Nana’s recipe stays true to the traditional Pennsylvania Dutch methods, using simple ingredients and time-honored techniques.
* **Flavor:** The balance of sweetness, the subtle hint of potato, and the perfectly fried exterior create an unforgettable taste experience.
* **Texture:** Nana understood the secret to achieving that perfect fastnacht texture – a soft, airy interior with a slightly crisp exterior. The potato contributes to the moisture and tenderness.
* **Simplicity:** While making fastnachts requires some effort, Nana’s recipe is surprisingly straightforward, making it accessible to home bakers of all skill levels.
* **Nostalgia:** Baking Nana’s fastnachts is more than just making a treat; it’s a way to connect with family history and traditions.

Ingredients for Nana’s Fastnachts

Before you begin, gather all your ingredients. Accuracy is key to achieving the best results.

* **Dry Ingredients:**
* 6 cups all-purpose flour, plus more for dusting
* 1/2 cup granulated sugar
* 2 1/4 teaspoons (1 package) active dry yeast
* 1 teaspoon salt
* 1/2 teaspoon ground nutmeg
* **Wet Ingredients:**
* 1 cup milk, warmed to lukewarm (105-115°F)
* 1/2 cup mashed potatoes, cooked and cooled (no skin)
* 1/4 cup unsalted butter, melted and cooled
* 2 large eggs, lightly beaten
* 1 teaspoon vanilla extract
* **For Frying:**
* Vegetable oil or shortening, for frying
* **For Coating:**
* Powdered sugar, granulated sugar, or cinnamon sugar (for dusting)

**Ingredient Notes:**

* **Flour:** All-purpose flour works best for this recipe. You may need a little more or less depending on the humidity and the consistency of your mashed potatoes.
* **Yeast:** Make sure your yeast is fresh. If it’s old, it may not activate properly, and your fastnachts won’t rise.
* **Mashed Potatoes:** Use plain mashed potatoes without any added butter, milk, or seasonings (besides salt if desired while cooking the potatoes). Yukon Gold potatoes work well because they are naturally creamy.
* **Milk:** The milk should be warm enough to activate the yeast but not so hot that it kills it. Aim for a temperature between 105-115°F.
* **Fat for Frying:** Vegetable oil, shortening, or lard can be used for frying. Vegetable oil is a good neutral option. Shortening provides a slightly crisper texture.

Equipment Needed

* Large mixing bowl or stand mixer
* Measuring cups and spoons
* Small saucepan (for warming milk)
* Clean kitchen towel
* Rolling pin
* Pizza cutter or sharp knife
* Deep fryer or large, heavy-bottomed pot
* Thermometer (for oil temperature)
* Slotted spoon or spider
* Baking sheet lined with paper towels

Step-by-Step Instructions: Making Nana’s Fastnachts

Now, let’s get to the heart of the matter: making Nana’s delicious fastnachts. Follow these detailed instructions carefully for the best results.

**Step 1: Activate the Yeast**

1. In a small bowl, combine the warm milk and sugar. Stir until the sugar is dissolved.
2. Sprinkle the active dry yeast over the milk mixture. Let it stand for 5-10 minutes, or until the yeast is foamy. This indicates that the yeast is active and ready to use.

**Step 2: Combine Dry Ingredients**

1. In a large mixing bowl or the bowl of a stand mixer, whisk together the flour, salt, and nutmeg.

**Step 3: Add Wet Ingredients**

1. Add the foamy yeast mixture, mashed potatoes, melted butter, eggs, and vanilla extract to the dry ingredients.
2. If using a stand mixer, use the dough hook attachment to mix on low speed until the dough comes together. If mixing by hand, use a wooden spoon or your hands to combine the ingredients.

**Step 4: Knead the Dough**

1. If using a stand mixer, knead the dough on medium speed for 5-7 minutes, or until it is smooth and elastic. If kneading by hand, turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until it is smooth and elastic. The dough should be slightly sticky but not overly so. If it’s too sticky, add a little flour, one tablespoon at a time.

**Step 5: First Rise**

1. Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with a clean kitchen towel or plastic wrap.
2. Let the dough rise in a warm place for 1-1.5 hours, or until it has doubled in size. This process may take longer depending on the temperature of your room.

**Step 6: Punch Down and Roll Out**

1. Gently punch down the dough to release the air.
2. Turn the dough out onto a lightly floured surface.
3. Roll the dough out to about 1/2-inch thickness.

**Step 7: Cut the Fastnachts**

1. Using a pizza cutter or sharp knife, cut the dough into squares or rectangles, about 3×4 inches in size. You can also use a doughnut cutter to make traditional round doughnuts if you prefer, although traditional Fastnachts don’t have holes.

**Step 8: Second Rise**

1. Place the cut fastnachts on a baking sheet lined with parchment paper or a lightly floured surface.
2. Cover them with a clean kitchen towel and let them rise for another 30-45 minutes, or until they are slightly puffed up.

**Step 9: Prepare for Frying**

1. While the fastnachts are rising, heat the vegetable oil or shortening in a deep fryer or large, heavy-bottomed pot to 350-375°F (175-190°C). Use a thermometer to monitor the oil temperature.

**Step 10: Fry the Fastnachts**

1. Carefully place a few fastnachts at a time into the hot oil, being careful not to overcrowd the pot.
2. Fry for 2-3 minutes per side, or until they are golden brown.
3. Use a slotted spoon or spider to remove the fastnachts from the oil and place them on a baking sheet lined with paper towels to drain excess oil.

**Step 11: Coat the Fastnachts**

1. While the fastnachts are still warm, generously dust them with powdered sugar, granulated sugar, or cinnamon sugar. You can also dip them in melted butter and then coat them with sugar for an extra rich treat.

**Step 12: Serve and Enjoy**

1. Serve the fastnachts warm and enjoy! They are best eaten fresh.

Tips for Perfect Fastnachts

* **Don’t Overcrowd the Pot:** Frying too many fastnachts at once will lower the oil temperature and result in greasy doughnuts.
* **Maintain the Oil Temperature:** Keep a close eye on the oil temperature and adjust the heat as needed to maintain a consistent 350-375°F (175-190°C).
* **Use Fresh Oil:** Fresh oil will give you the best flavor and avoid any unwanted tastes.
* **Don’t Overmix the Dough:** Overmixing can result in tough fastnachts.
* **Proof the Yeast:** Always proof the yeast before adding it to the other ingredients to ensure it’s active.
* **Handle the Dough Gently:** Be gentle when rolling and cutting the dough to avoid deflating it.
* **Adjust the Sweetness:** If you prefer less sweet fastnachts, reduce the amount of sugar in the dough or use less sugar for coating.

Variations on Nana’s Fastnacht Recipe

While Nana’s recipe is perfect as is, feel free to experiment and add your own personal touch. Here are a few ideas:

* **Lemon Zest:** Add the zest of one lemon to the dough for a bright, citrusy flavor.
* **Orange Zest:** Similar to lemon zest, orange zest adds a warm, aromatic flavor.
* **Cardamom:** A pinch of ground cardamom adds a unique and fragrant twist.
* **Filled Fastnachts:** After frying, use a piping bag to fill the fastnachts with jam, custard, or cream.
* **Glazed Fastnachts:** Instead of dusting with sugar, dip the fastnachts in a simple glaze made with powdered sugar and milk.
* **Chocolate Glaze:** Dip the fastnachts in a chocolate glaze for a decadent treat.
* **Spiced Sugar:** Mix cinnamon, nutmeg, and allspice with sugar for a warm and festive coating.

Storing Fastnachts

Fastnachts are best enjoyed fresh, but if you have leftovers, you can store them in an airtight container at room temperature for up to 2 days. They may lose some of their crispness over time, but they will still be delicious. You can also freeze them for longer storage. Wrap them individually in plastic wrap and then place them in a freezer-safe bag. They can be frozen for up to 2 months. To thaw, simply leave them at room temperature for a few hours.

Serving Suggestions

Fastnachts are traditionally served on Fastnacht Day, but they can be enjoyed any time of year. They are a perfect accompaniment to coffee, tea, or milk. They also make a great dessert after a hearty meal. Here are a few serving suggestions:

* **Warm with Coffee:** Serve warm fastnachts with a cup of hot coffee for a comforting breakfast or afternoon snack.
* **With Milk:** Fastnachts and a glass of cold milk are a classic combination.
* **As Dessert:** Serve fastnachts as a dessert after a traditional Pennsylvania Dutch meal, such as ham and cabbage or pot pie.
* **With Fruit:** Serve fastnachts with a side of fresh fruit, such as berries or apples.
* **With Whipped Cream:** Top fastnachts with a dollop of whipped cream for an extra indulgent treat.

The History of Fastnacht Day

Fastnacht Day, also known as Shrove Tuesday or Mardi Gras, has its roots in ancient pagan traditions. It was a time to celebrate the end of winter and the coming of spring. With the rise of Christianity, the holiday became associated with the start of Lent, a period of fasting and abstinence. Fastnacht Day became a day to indulge in rich foods before the Lenten season began.

The tradition of making fastnachts on Fastnacht Day is believed to have originated in Germany. Pennsylvania Dutch immigrants brought the tradition to America in the 17th and 18th centuries. The Pennsylvania Dutch version of fastnachts often includes mashed potatoes or potato flour, which gives them a distinctive texture.

Today, Fastnacht Day is still celebrated in many Pennsylvania Dutch communities. It’s a time to gather with family and friends, enjoy delicious food, and celebrate traditions.

Why This Recipe Works

This particular recipe has been refined and tested to ensure consistent results. Here’s why it works:

* **Yeast Activation:** Ensuring the yeast is active before adding it to the other ingredients guarantees a good rise.
* **Potato Magic:** The mashed potatoes add moisture and tenderness, preventing the fastnachts from being dry or tough.
* **Proper Kneading:** Kneading develops the gluten in the flour, giving the fastnachts structure and chewiness.
* **Double Rise:** The double rise allows the dough to fully develop its flavor and texture.
* **Temperature Control:** Maintaining the correct oil temperature is crucial for achieving a golden-brown exterior and a cooked interior.

Troubleshooting Common Fastnacht Problems

Even with the best recipe, baking can sometimes be tricky. Here are some common problems and how to fix them:

* **Fastnachts are too dense:** This could be due to not using enough yeast, not letting the dough rise long enough, or overmixing the dough.
* **Fastnachts are too greasy:** This could be due to frying at too low of a temperature, overcrowding the pot, or using old oil.
* **Fastnachts are not browning:** This could be due to frying at too low of a temperature or using oil that is too old.
* **Fastnachts are dry:** This could be due to overbaking, not using enough fat in the dough, or using too much flour.
* **Dough is too sticky:** Add a little flour, one tablespoon at a time, until the dough is manageable.
* **Dough is not rising:** Make sure your yeast is fresh and that the milk is warm enough (105-115°F).

Nana’s Fastnacht Recipe Card

Here’s a handy recipe card for easy reference:

**Nana’s Fastnachts**

**Yields:** Approximately 24 fastnachts
**Prep time:** 45 minutes
**Rise time:** 2-2.5 hours
**Cook time:** 30 minutes

**Ingredients:**

* 6 cups all-purpose flour, plus more for dusting
* 1/2 cup granulated sugar
* 2 1/4 teaspoons (1 package) active dry yeast
* 1 teaspoon salt
* 1/2 teaspoon ground nutmeg
* 1 cup milk, warmed to lukewarm (105-115°F)
* 1/2 cup mashed potatoes, cooked and cooled (no skin)
* 1/4 cup unsalted butter, melted and cooled
* 2 large eggs, lightly beaten
* 1 teaspoon vanilla extract
* Vegetable oil or shortening, for frying
* Powdered sugar, granulated sugar, or cinnamon sugar (for dusting)

**Instructions:**

1. Activate the yeast: In a small bowl, combine the warm milk and sugar. Sprinkle the yeast over the milk mixture and let stand for 5-10 minutes, until foamy.
2. Combine dry ingredients: In a large mixing bowl, whisk together the flour, sugar, salt, and nutmeg.
3. Add wet ingredients: Add the yeast mixture, mashed potatoes, melted butter, eggs, and vanilla extract to the dry ingredients. Mix until a dough forms.
4. Knead the dough: Knead the dough for 5-7 minutes (stand mixer) or 8-10 minutes (by hand) until smooth and elastic.
5. First rise: Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1-1.5 hours, or until doubled.
6. Punch down and roll out: Punch down the dough and roll it out to 1/2-inch thickness on a lightly floured surface.
7. Cut the fastnachts: Cut the dough into 3×4 inch squares or rectangles.
8. Second rise: Place the fastnachts on a lined baking sheet, cover, and let rise for 30-45 minutes, or until slightly puffed.
9. Prepare for frying: Heat the oil to 350-375°F (175-190°C) in a deep fryer or large pot.
10. Fry the fastnachts: Carefully place a few fastnachts at a time into the hot oil and fry for 2-3 minutes per side, or until golden brown.
11. Drain: Remove the fastnachts and place them on a baking sheet lined with paper towels to drain.
12. Coat: While still warm, dust generously with powdered sugar, granulated sugar, or cinnamon sugar.
13. Serve: Serve warm and enjoy!

Conclusion

Nana’s Fastnacht recipe is more than just a recipe; it’s a connection to family, tradition, and the joy of homemade baking. By following these detailed instructions and tips, you can create delicious, authentic fastnachts that will be a hit with your family and friends. So, gather your ingredients, roll up your sleeves, and get ready to experience the magic of Nana’s Fastnachts! Happy baking!