German Fastnacht Deep-Fried Doughnuts

Fastnacht Deep-Fried Doughnuts

 The Spruce

  • Total: 2 hrs 35 mins
  • Prep: 2 hrs 30 mins
  • Cook: 5 mins
  • Yield: 2 dozen (serves up to 24)
Nutritional Guidelines (per serving)
98 Calories
6g Fat
11g Carbs
2g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 2 dozen (serves up to 24)
Amount per serving
Calories 98
% Daily Value*
Total Fat 6g 7%
Saturated Fat 3g 15%
Cholesterol 30mg 10%
Sodium 75mg 3%
Total Carbohydrate 11g 4%
Dietary Fiber 1g 2%
Protein 2g
Calcium 35mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Are you eating fastnacht on Fastnacht? It may sound like a confusing question, but it's fun and you'll have just as much fun making and eating these delicious fried doughnuts.

The name Fastnacht is Pennsylvania Dutch or German for '"fast night." It falls on the Tuesday before Ash Wednesday and is the last revelry before the fast of Lent. On the other hand, a fastnacht is a deep-fried doughnut that is commonly enjoyed on (you guessed it) Fastnacht.

The fastnacht comes from German folk traditions where it was thought that eating a fastnacht before Lent would prevent boils (painfully infected hair follicles) in the coming year. It also has a practical purpose of using up the previous year's fat and sugar. In many Pennsylvania Dutch areas, the last person out of bed on that day is called fastnacht.

These delicious doughnuts are served by slicing them crosswise like a bagel before sweet molasses is spread on them. They're surprisingly easy to make, so there is really no excuse not to indulge in the tradition.

Ingredients

  • 2 cups milk
  • 1/2 cup butter (1 stick)
  • 2 teaspoon salt
  • 3/4 cup sugar
  • 1/4 teaspoon nutmeg
  • 2 egg (beaten)
  • 2 (1/4-ounce) packages active dry yeast (or 5 teaspoons)
  • 7 1/2 cups flour (all-purpose)

Steps to Make It

  1. Gather the ingredients.

    Fastnacht Deep-Fried Doughnuts
     The Spruce
  2. In a medium saucepan, warm the milk and butter until the butter has melted.

    Fastnacht Deep-Fried Doughnuts
     The Spruce
  3. In a large bowl, add salt, sugar, and nutmeg.

    Fastnacht Deep-Fried Doughnuts
     The Spruce
  4. Pour in the milk and melted butter mix. Stir and set aside until it is lukewarm.

    Fastnacht Deep-Fried Doughnuts
    The Spruce 
  5. When the bowl's contents are lukewarm, mix in beaten eggs and yeast.

    Fastnacht Deep-Fried Doughnuts
     The Spruce
  6. Add 3 cups of flour. Beat on low speed for 2 minutes and then on high speed for 2 minutes.

    Fastnacht Deep-Fried Doughnuts
     The Spruce
  7. Mix in the remaining flour by hand.

    Fastnacht Deep-Fried Doughnuts
     The Spruce
  8. Turn the dough out onto a floured board and knead for about 3 minutes.

    Fastnacht Deep-Fried Doughnuts
     The Spruce
  9. Place the dough into a greased bowl, turn the dough over (this greases both top and bottom), and cover with a clean cloth. Let it rise in a warm place for about 1 hour or until it has doubled in size.

    Fastnacht Deep-Fried Doughnuts
     The Spruce
  10. Punch down and turn the dough out onto a floured board.

    Fastnacht Deep-Fried Doughnuts
     The Spruce
  11. Roll the dough out to 1/4-inch thick.

    Fastnacht Deep-Fried Doughnuts
     The Spruce
  12. Cut it into squares.

    Fastnacht Deep-Fried Doughnuts
     The Spruce
  13. Cover and let rise until it is double in size.

    Fastnacht Deep-Fried Doughnuts
     The Spruce
  14. Meanwhile, in a heavy, deep saucepan, heat about 2 to 3 inches of cooking oil to 370 F. Fat is ready when a scrap of dough browns in about 1 minute.

    Fastnacht Deep-Fried Doughnuts
     The Spruce
  15. Drop the dough squares into hot fat. Avoid crowding the pan and keep the temperature as steady as possible.

    Fastnacht Deep-Fried Doughnuts
     The Spruce
  16. Turn over when golden brown on the bottom side.

    Fastnacht Deep-Fried Doughnuts
     The Spruce
  17. Remove from heat and set the fastnachts on paper towels to cool.

    Fastnacht Deep-Fried Doughnuts
     The Spruce
  18. Serve with molasses and enjoy!

    Fastnacht Deep-Fried Doughnuts
     The Spruce

    Tips

    • Traditionally, fastnachts are cut open and slathered with molasses, however, you can also top them with sweeteners or freeze them and warm them back up.
    • If you are going to freeze the fastnachts for later, allow to them to cool completely, then bag and freeze.
    • To cover fastnachts in powdered sugar, sift sugar over the fastnachts while they are still slightly warm.
    • To cover fastnachts in cinnamon and sugar, put 1/4 cup granulated sugar and 1/2 teaspoon cinnamon in a plastic bag. Shake one fastnacht at a time inside the bag to coat with cinnamon sugar.

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