Recipe: Pennsylvania Dutch Doughnuts - Fastnachts (Parade magazine, 1960's)

PENNSYLVANIA DUTCH DOUGHNUTS (FASTNACHTS)

"Long ago, Lenten fasting meant eliminating not only meat from the diet, but also fat, eggs and dairy products. So, on Mardi Gras (Fat Tuesday), housewives tried to use up all of these before Lent began, thus creating many traditional dishes. One is fastnachts, or raised doughnuts, brought from Germany by the Pennsylvania Dutch."

1 1/2 cups milk
1/4 cup light molasses
1 teaspoon salt
1/4 cup soft butter or margarine
1 pkg active dry yeast
1/2 cup warm water (105 to 115 degrees F)
1 egg, beaten
4 1/4 to 4 1/2 cups sifted all-purpose flour, divided use
Vegetable oil (for frying)
Granulated sugar (for finishing)

Heat milk until bubbles form around edge of pan. Add molasses, salt and butter, stirring until butter is melted. Remove from heat; cool to lukewarm.

Sprinkle yeast over 1/2 cup warm water; stir until dissolved. Add milk mixture, egg and 2 cups flour; beat until smooth and light. Beat in 2 1/4 cups of flour with spoon. Dough will be soft. Cover with damp towel. Let rise in warm place until double in bulk.

Punch down dough. If dough seems too soft to handle, work in additional 1/4 cup flour. Turn out on well-floured pastry cloth or board, rolling over to coat lightly with flour. Knead 10 times to make a smooth dough. Cover with mixing bowl; let rise 10 minutes.

Divide dough in half. Roll out 1/2 inch thick. Cut with floured 3-inch doughnut cutter. Roll out and cut remaining dough. Cover with towel; let rise until double in bulk.

Meanwhile heat vegetable oil (2 inches deep) to 375 degrees F.

Gently drop fastnachts, 3 or 4 at a time, into hot oil. As they rise to surface, turn over with slotted spoon. Fry until golden on both sides (about 3 minutes). Drain well on paper towels. Roll in granulated sugar.

Makes about 2 dozen.
Source: Parade magazine, Sunday, Feb 28, 1965