Fastnacht's

Fastnachts are the Pennsylvania Dutch answer to doughnuts, traditionally fried on Shrove Tuesday (Fat Tuesday) to use up lard and sugar before Lent. They’re lighter and less sweet than modern doughnuts, with a soft, pillowy interior and a thin cinnamon-sugar coating that crunches when you bite through.

The dough is soft and sticky, not stiff like bread dough. That loose consistency is intentional. It fries up airy and tender instead of dense and chewy. The evaporated milk adds richness and a slight caramel note, while lemon juice and nutmeg give the dough a subtle brightness you don’t find in standard doughnut recipes.

Pulling the center thinner before frying is the traditional shaping method. It creates a thin spot in the middle that cooks through faster, giving you a crispy center and puffy, golden edges.

Pro Tips

• The dough should barely hold together on a spoon. If it drops off easily, it’s too thin; add flour a tablespoon at a time. If it’s stiff, it’s too much flour and the fastnachts will be heavy.
• Fry at 365°F (185°C). Too hot and they brown before the inside cooks through; too cool and they absorb oil and turn greasy.
• Drain on a brown paper bag, not paper towels. The bag wicks oil more effectively.
• Toss in the cinnamon-sugar bag while still warm so the coating sticks.

Variations

• Fill cooled fastnachts with jam or apple butter using a piping bag for a filled version.
• Roll in powdered sugar instead of cinnamon sugar for a simpler finish.
• Add a teaspoon of cardamom to the dough for a Scandinavian-influenced twist.