Nana's Fastnachts Recipe - Allrecipes.com
Nana's Fastnachts Recipe

Nana's Fastnachts

Recipe by  

"These are similar to doughnuts but much tastier! They are usually made on Shrove Tuesday (Fat Tuesday)."

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 5 dozen Change Servings
ADVERTISEMENT

Directions

  1. Warm the milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm. In a small bowl, proof the yeast by adding the warm water to the yeast. Let stand 10 minutes.
  2. In a large bowl mix together the teaspoon of sugar and 3 cups of the flour. Stir in milk until smooth. Add proofed yeast and mix well. Cover and let rise until doubled in size.
  3. Stir in beaten eggs, melted butter or margarine, one cup of sugar, salt, and enough of the remaining flour to make a stiff dough. Cover and let rise for a second time until doubled.
  4. Punch down dough and divide into 2 portions. On a lightly floured surface, roll out dough to 1/2 inch thickness. Cut dough with a biscuit cutter. Make 2 slits with a sharp knife in the middle of each doughnut. Cover and let rise a third time until doubled in size.
  5. Deep fat fry in oil or lard for 3 to 4 minutes on each side until lightly browned. Rotate to ensure even cooking. Drain on brown paper bags. Toss in confectioners sugar while still warm.
Kitchen-Friendly View

Footnotes

  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
ADVERTISEMENT

Reviews More Reviews

Most Helpful Positive Review
Apr 11, 2003

These were EXCELLENT. My husband is PA Dutch and grew up eating these every Shrove Tuesday. We moved to an area where you can't get them so I made them this year, they are difficult but well worth the effort. My husband said that they were the best fastnachts he ever had and that's saying a lot!

 
Most Helpful Critical Review
Feb 23, 2011

Not bad, but soooo long to make.

 

12 Ratings

Apr 11, 2003

This is a wonderful recipe! Made this today with a wet glaze (confectioner's sugar, vanilla, milk, pinch of salt, add liquid slowly while beating to avoid lumps, not enough liquid to be too thin.) Crispy outside, tender and sweet inside, an ideal treat for those who crave doughnuts. Terrific!

 
Apr 11, 2003

These were EXCELLENT!!! My family loved them. I do have to say they taste just like moms. She is from Germany, and makes them by memory from how her mother used to make them. Now I have an official recipe!! The hardest part is waiting for each of the risings. One additional note......Instead of using a biscut cutter, I just rolled the dough out and cut it up in rectangles, put the 2 slits in, and before I was ready to fry it, I streched them a little. These are also great the next day warmed in the toaster oven!!!!!! Sue from Buffalo

 
Mar 30, 2009

Excellent recipe! My kids loved them and begged for me to make them again as soon as they ran out. I didn't have the patience to let them rise 3 times. I mixed everything up, let them rise in a warm oven for 45 minutes, and rolled them out. They puffed up really well when cooked.

 
Jan 23, 2005

VERY good! Just plan for a little bit of time -- with 3 risings you have to be patient. Also, the size biscut cutter you should use to get the suggested servings (5 dozen) is a 1-1/2".

 
May 25, 2006

so yummy, next time I will cut the batch in half, it makes a big number of dougnuts. and I would increase the amount of sugar in the dough.

 
Mar 13, 2007

First time making any donut type food. These were a hit. Takes some time, as they have to rise three times. I think a smaller size than a regular biscuit might fry better. I also tried a donut shape, it worked the best for frying. However, I like the look of them with the two slits though too.

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 107 kcal
  • 5%
  • Carbohydrates
  • 15 g
  • 5%
  • Cholesterol
  • 11 mg
  • 4%
  • Fat
  • 4.2 g
  • 7%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 2.2 g
  • 4%
  • Sodium
  • 74 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
 
ADVERTISEMENT
Go Pro!

In Season

Food on Fire
Food on Fire

Find out what to cook for your next BBQ.

Healthier Lunches for Kids
Healthier Lunches for Kids

Send them to school with good-for-you food that’s tasty, too.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Related Videos

Fluffy Cake Doughnuts

Go ahead, have a doughnut! These amazing cake doughnuts are baked not fried.

Poppy Seed Bread with Glaze

See how to make a sweet poppy-seed bread with almond and orange flavors.

Crispy and Creamy Doughnuts

See how to make perfect glazed doughnuts.

Related Menus

Sorry, there are no related menus here yet.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States