Happy Faschnaut Day! You are probably wondering what in the world are you talking about. Well in a little corner of the the world in Pennsylvania there are German families and PA Dutch families who celebrate this day with donuts. Faschnaut Day is celebrated by making these potato donuts called Faschnauts the day before Lent.
It’s part of my husbands family tradition. You see, he grew up in the PA Dutch area of PA. On the day before Lent. Many German and and PA Dutch families celebrate Shroves Tuesday. Otherwise known as Fat Tuesday. Known to many other parts of the country especially New Orleans where they make their King cakes as a tradition. From what I know of the German/PA Dutch families have the tradition where they would rid their homes of the lard to get ready for Lent and eat the very best foods the day before Lent. It’s basically throw your diet out the door kind of day. I like that!
The Faschnauts are potato donuts made with riced or mashed potatoes. Fauschnauts are traditionally cooked in lard and are actually enjoyed by slicing them like a bagel and spreading some jam or butter on them. You will also find them more regularly dressed in powdered sugar or a surgery glaze. Today many cook them in Crisco shortening.
Probably like many of you, I never heard of them before until I met my husband. So this italian girl learned something new. It is something my Mother in Law made every year. They also available at local bakeries in the Allentown/ Bethlehem PA area where we use to live. I was happy to easily take part and eat these yummy treats.
Try them for yourself. Its actually quite easy and fun to get the whole family involved. My son has taken party the past few years helping as you can see. There are different ways people make these and cut them. I chose the traditional way in squares but by all means use a donut shape cutter if you like but I don’t have one. I am going to tell you you can make them up ahead and store in air tight containers but they are at their best if you eat them the day you make them.
Enjoy the recipe! Do you have any Fat Tuesday traditions? comment below.
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Faschnauts -PA Dutch/German style( Potato Donuts)
A family tradition in many areas of the PA Dutch country area. Known as faschnauts are potato donuts enjoyed on Fat Tuesday (Shroves Tuesday) the day before lent.
Ingredients
- 2 cups Milk
- 1 1/2 cups cooked mashed or riced potatoes ( about 3 russet potatoes) ( no butter or seasonings added)
- 1/2 cup sugar + 1/2 tsp sugar
- 1 stick butter Room temperature
- 1 package Rapid rise yeast Active yeast can be used.
- 1/4 cup warm water
- 6 1/2 cups All purpose flour
- 2 Egg
- 3 lbs Crisco 1 large can can use vegetable oil but Crisco is best.
Instructions
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Peel and cook potatoes and mash or use potato a ricer. Let cool.
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Warm the milk in the microwave for 2 minutes. In a large mixing bowl add milk and mashed potatoes and stir.
Add in butter and sugar and mix with electric mixer. Potatoes will almost dissolve. Let the mixture come to room temperature.
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In a small cup dissolve the yeast and 1/2 teaspoon sugar in 1/4 cup of warm water and allow yeast to bloom for a few minutes.
Add yeast mixture to the potato liquid mixture plus add 2 cups of the flour and mix. Cover with a towel and let sit for 25 minutes.
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lightly beat the eggs and add it to the mixture along with the salt. Add the remaining 4 1/2 cups of flour a little at a time and mix until if forms a dough.
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Flour a board and hands and dump the dough and form to a ball. Knead about 3-5 minutes. add flour as needed to dust dough.
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Place dough in a lightly greased bowl and cover and place in warm area. Let rise 2 hours or doubled in size.
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Punch down dough and place on floured surface. Roll dough about 1/2 in thick. Cut down in to 3" strips and again across. You should have about 24-28 Fauschnauts cut( depending on your size you choose) Make them small or large.
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Slit the center of each with a sharp knife ( not to cut all the way through) this helps cook the centers evenly.
Place a towel over top and let sit and rise about 45 minutes to 1 hr until almost doubled in size.
Now they are ready for frying.
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Preheat shortening in a large dutch on stove top or electric skillet on med/high heat.
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Drop 4-6 faschnauts into hot shortening. They will float. Flip once golden brown and cook both sides. Remove and drain on paper towels.
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Place powdered sugar in paper bag or zip lock. Drop faschnauts into bag and shake. serve at room temperature.
Note: if making ahead do not shake powder sugar them until day of or they will become wet. You can store plain faschnauts in a air tight container until ready to serve.
Glazed icing:
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Mix 2 cups of powdered sugar and 1/4 cup milk and mix. Dip cooked fauschnats into glaze and coat. Place on wire rack to dry.
Powdered topping: Place powdered sugar in a paper or zip lock bag and shake.
Recipe Notes
- Note: if making ahead do not powder sugar or glaze them until day of or they will turn wet.
- They are best if you serve the day you make them but you can store plain faschnauts in a air tight container until ready to serve. They freeze well.
- Do not store in air tight container with powdered sugar they will turn wet. Give them air.
- You can make a glaze to dip them in or serve plain with butter or jam.
can I bake these little babies instead of frying??
I can’t say. I don’t ever think I had a baked donut so I am guess probably not. YOu can always try a batch.
In step one, it says to add in sugar. But it does not tell you the amount in the ingredients section. Please help
My appologies. I had it in the instruction but it went missing in the ingredient list. It is now updated!
Maybe I missed it because I am wondering why nobody asked this. The instructions tell you when to add salt but never says how much.
updated 1/2 tsp of salt
My maiden name is Fosnaught, very much Americanized from the Fastnachts or Faschnaut, depending who is spelling it. I never knew about these, until high school when I had two teachers from the PA Dutch area of Lancaster when I was in NJ during the mid 60s. My parents retired near Hanover, PA, where they so enjoyed these donuts on Shrove Tuesday. My dad often delivered the Fastnachts to the ladies at the local bank and library. Thanks for sharing this recipe. I will make some this year to share.
I have never heard of these before. I have heard of beignets. Are these similar? And do they taste of potatoes or a dessert? I’m really confused here.🤔
They are heavier than a Beignet but delicious! You will not taste the potatoe, it helps keep it moist and denser than a cake donut.
Finally someone with a correct recipe. I keep looking for good ones, but people omit the potatoes which are essential. Going to give this a rip on Monday. Thank you!
I made these Donuts this morning, and they are absolutely wonderful.
Very fluffy, not cakey.
My husband said they were the BEST I ever made.
A lot of work but well worth it!
Thanks