I have had many many requests for Fastnachts. Fastnachts are raised doughnuts, and are made practically as many different ways as there are different cooks. Everyone has their own way of "preparing" them, too. Some of the more popular ways are??.

This is NOT a low-fat treat. If you're looking for something good for you, this isn't it. If you're looking for something absolutely delicious, this is it. The story, from what I could gather, is ?.. Fastnacht Day is on Shrove Tuesday, that is, the day before Ash Wednesday when lent starts. Lent is a time of fasting, and the dutch thought the day before should be spent eating "rich" to sort of store it up for lent. I remember when I was a child, I helped my Aunt in the kitchen making them, I smelled like Fastnachts for days. In this area, church groups make dozens of them and sell them. They're delicious!!!

Fastnachts - recipe 1

For the sponge:

Before bed, break and soak yeast in lukewarm water for 20 minutes. Mix with flour to a thick batter. Cover and let rise in warm place overnight until doubled.

For the dough:

In the morning cream together the shortening, sugar and salt. Add this to the risen sponge, with the beaten eggs and spice. Stir in as much flour as mixture will take up readily, making a rather soft dough. Mix well. Let rise until doubled in bulk. If desired, stir down and let rise again until nearly doubled. Turn onto floured board, pat or roll until 1/3 inch thick and cut with doughnut cutter. Cover to prevent drying and let rise until doubled. Fry in deep hot fat about 375 degrees. If you don't have a thermometer, test temp with 1 inch square of bread, which should brown in 1 minute.

Fastnachts - recipe 2

In a large bowl combine all ingredients, but add flour slowly. Divide dough in half and roll to 1/2" thickness. Cut with doughnut cutter. Fry in deep fat or oil, turning when brown. Drain on paper towels and let cool.

Fastnachts - recipe 3

Soften yeast in water and add 1 tsp. Sugar to milk, stir. Stir in yeast. Cover and let rise in warm place till doubled. Stir in eggs, butter, remaining sugar, salt, nutmeg and enough flour so mixture can no longer be stirred with a spoon. Cover and let rise till double. Punch down dough and divide in 2 portions. On a floured board roll out to 1/2" thickness, cut with doughnut cutter (or large glass), place on trays and let rise till doubled. Fry in deep fat until brown, turn to brown other side. Drain on paper towels. Makes about 4 dozen.

Fastnachts - recipe 4

Dissolve yeast in 1/2 c. warm water. Scald milk and let cool. Add butter, salt and sugar. Let stand 10 minutes. Add eggs and 3 c. flour. Stir in remaining flour until soft dough is formed. Knead a few minutes on a floured board. Place in bowl and let rise till double, about 1 1/2 hours. Punch down with hands and roll to 1/2" thickness. Cut in squares or with a doughnut cutter or large glass. Cover and let rise until double in size. Drop in hot fat, brown on each side. Drain.

Fastnachts - recipe 5

Mix together and let rise 1/2 hour then, add?

Let rise and cut with cutter or large glass. Let rise again. Fry in hot fat until both sides are brown. Drain. Makes 8 dozen.

Fastnachts - recipe 6

Sprinkle yeast on milk, let stand 5 minutes. Stir in sugar and flour and beat until smooth. Let rise.


Cook potatoes and mash, water and all. Beat with eggs, butter, sugar and salt until smooth. Mix with first mixture and work in flour. Let raise until double. Punch down and let raise 10 minutes more. Roll out on floured board. Cut into squares. Let rise and fry in deep fat until both sides are brown. Drain.


Recipes #2,3,4,5 & 6 are courtesy of Marylin at my church.

Fastnachts - recipe 7 - Great-Grandmoms Fastnachts

Mash potatoes very well, and add the potato water to make 2 cups, set aside. Add 2 pkgs yeast to the warm milk and stir until dissolved. In the largest bowl you have, add sugar, oil, salt, vanilla and all 12 c. of flour. Mix well and put out on a floured counter top or table. Knead well, add more flour if needed so it doesn't stick to your hands. Flour the bowl and put dough back in. Cover with a cloth or towel and let rise. When it about doubles, punch it down and let it rise again. Do that 3 times (this may be done overnight). In the morning, knead dough thoroughly again, cut it in 3 pieces and roll out about 1/2" thick, cut with a knife in 2" x 3" blocks, cut a slit in each one and pull apart slightly. Place on floured cloth and cover. Let rise till doubles in size. Fry in hot fat at 350 degrees till brown on both sides. Drain on paper towels.

To make this into bread, put dough in loaf pans and bake for 30 minutes at 350 degrees. Fill loaf pans only 1/2 to 3/4 full.