Old-Fashioned Amish Fasnachts

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I had never heard of old-fashioned Amish Fasnachts (the spelling Fastnachts seems to be equally acceptable) until I was an adult. I think I first heard the term when an Amish Cook reader wrote into the original Amish Cook asking if she had a recipe for it.  She didn't and she hadn't heard the term, which was one more early lesson for me as to how widely varied Amish culinary customs are from community to community. 

Amish in Ohio, Indiana, and points west do have very different customs and traditions, often, than those who live in Pennsylvania.  The reason for this is that Fasnachts are very much a tradition among the wider Pennsylvania Dutch community, so the Amish in Pennsylvania have been exposed introduced to them and incorporated them into their traditions.

The Amish as a whole do not observe Lenten traditions and fasnachts are typically a "Fat Tuesday"treat to indulge in before the more austere days of Lent. But the Amish, primarily in Pennsylvania, who were already skilled doughnut makers adopted the fasnacht tradition.

This from a small newspaper in Pennsylvania a few years ago:

Members of the Newburg-Hopewell Fire Co. and the Amish community began their Monday morning by preparing the homemade Amish Fastnacht doughnuts for Fastnacht Day, Tuesday, Feb. 13, at the Old Fire Hall in Newburg. The doughnuts are sold each year to benefit the fire company.

They began at 5:30 a.m., preparing the dough, heating up the deep fryers, making the glazed icing, and making the center cream for cream-filled doughnuts, as well as the smaller pieces known as tidbits.   

Verna Zook spokeswoman said, “We have been doing this now for several years as a fundraiser for the fire company. We, the Amish community, support and appreciate what they do as volunteers for the Newburg area residents.”

Newburg, I believe, is in what would be consider the "Big Valley" of Central PA.

As you move farther west fasnachts are lesson common among the Amish.  I'm fairly certain if you visited an Amish community in, say, Berne, Indiana and talked about fasnachts, you'd be met with a blank stare.

In addition to variations on spelling, there are also variations on fasnachts. The most common doughnuts seem to be plain or dusted with sugar. Some, though, can even be filled with cream.

Jessica made these fasnachts for us and they turned out perfectly. If you are, however, expecting some glamorous, fancy doughnut, these probably aren't it. I mean, these don't even have holes in the middle. But what they may make up for in not being the fanciest doughnut, they make up for in the rich tradition they are steeped in. So give these a try as Lent approaches!

This recipe is pretty labor-intensive, or at least time-intensive, you have to let the dough rise overnight, about 9 hours.

Above is the fun part, you can create your own "fixin's bar" for the doughnuts, rolling them in cinnamon sugar, regular sugar, powdered sugar, or homemade glaze. Wow!

Eat your fasnachts and then hunker down for Lent.

Jump to:

• 🍩 Fasnachts Ingredients
• 📋 Fasnachts Instructions
• ✔️ The Ultimate Fasnacht Tip!
• 🍩 More Tasty Amish Doughnut Recipes
• 🖨️Printer-Friendly Full Recipe

🍩 Fasnachts Ingredients

To make the Sponge:

• 1 cake yeast
• 2 cups lukewarm water
• 4 scant cups sifted flour
  
  To make the Dough:

• ½ cup shortening
• ⅜ cup sugar
• 1½ teaspoons salt
• 2 eggs
• ½ teaspoon ground nutmeg
• 5 cups or more of flour

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📋 Fasnachts Instructions

1. At night break and soak yeast in lukewarm water for 20 minutes. Mix with flour, creating a thick batter. Cover and allow to rise in a warm place overnight until it has doubled in size.
2. In the morning cream together the shortening, sugar and salt.
3. Add this to the risen sponge, along with the beaten eggs and spice.
4. Stir in as much flour as the mixture will readily take.
5. This should create a rather soft dough.
6. Mix well.
7. Let rise until dough has doubled in bulk.
8. If desired, stir down and let rise again until nearly doubled.
9. Turn onto a floured board. Pat or roll the dough to a thickness of ⅓ inch.
10. Cut the dough with a doughnut cutter.
11. Cover to prevent drying.
12. Allow to rise until doubled in size. Fry at around 375 degrees F in deep hot fat.

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✔️ The Ultimate Fasnacht Tip!

The same Lancaster Online article also had the best Fasnacht tip I've read yet! The authors recipe makes 50 Fasnachts, which is bound to last a family quite a while (we suggest sharing with friends) but as they start to get a little stale.... cut them in half and turn it into a grilled cheese, cut side facing out! Butter and pan fry for a crunchy Fasnacht grilled cheese!

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🍩 More Tasty Amish Doughnut Recipes

> Amish Baked Doughnuts

> Amish Homemade Yeast Doughnuts

> Amish Mashed Potato Doughnuts

> Mrs. Chupp's Fresh Doughnuts

> Gallery of Amish Donuts & The Big Daddy Doughnut

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🖨️Printer-Friendly Full Recipe