Fastnachts Pennsylvania Dutch Food

FASTNACHTS PENNSYLVANIA DUTCH STYLE

Steps:

• Mix together all ingredients except flour.
• Gradually add flour, stirring well, using spoon until too thick.
• Then use hands and start kneading, gradually adding more flour until no longer sticky.
• Cover with wet cloth and let rise in warm place for about 4 hours.
• Roll dough on floured board to 1/2 to 3/4-inch thickness.
• Cut into rectangles about 2-1/2 x 3-1/2 inches.
• Make hole in center.
• Place on floured board and let rise about 1 hour.
• Deep fry in lard or vegetable oil at 360° until golden brown.
• Flip to other side and brown.
• Drain on paper towels.
• (Recipe can easily be doubled).
• Mix some powered sugar with a bit of nutmeg.
• Dust with powdered sugar/nutmeg while still warm.

FASTNACHTS, PENNSYLVANIA DUTCH

Steps:

• Prepare 1 cup freshly riced potatoes.
• Beat well 2 eggs.
• Add very slowly, beating constantly, 2/3 cup sugar.
• Stir in potatoes and 1 cup buttermilk or yogurt, and 2 tblspns melted butter.
• Sift before measuring 4 cups all-purpose flour.
• Resift w/ 2 tspns double acting baking powder, 1 tspn baking soda, 2/3 tspn salt, and 1/3 tspn nutmeg or cinnamon.
• Stir in sifted ingredients into potato/egg mixture until blended.
• Chill dough until easy to handle.
• Roll out to 1/2 inch thick and cut.
• Cook in oil at 375º F.
• It's easiest to add them to the oil w/ a pancake flipper.
• Flip as soon as brown on one side.
• Takes about 3 minutes to cook one fastnacht.