Nana's Fastnachts

Nana's Fastnachts


"These are similar to doughnuts but much tastier! They are usually made on Shrove Tuesday (Fat Tuesday)."
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servings 107 cals
Serving size has been adjusted!

Original recipe yields 60 servings



  • Calories:
  • 107 kcal
  • 5%
  • Fat:
  • 4.2 g
  • 7%
  • Carbs:
  • 15g
  • 5%
  • Protein:
  • 2.2 g
  • 4%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 74 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  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.


  • 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.


  1. 13 Ratings

Most helpful positive review

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 wor...

Most helpful critical review

Not bad, but soooo long to make.

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 wor...

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 o...

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 thi...

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 ...

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".

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.

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...

May 24,2011 > Oh happy day!!! My husband had begged me to make his favorite donuts for a long time. With the help of CindyLepp (recipe buzz), she was able to find the common name for german donu...

I love this recipe!