Get up early on Fastnacht Day!

Fastnacht Day is Tuesday, February 13, 2024

Most of my relatives and ancestors are Pennsylvania Dutch. Soooo many stories to tell about here, I'm forcing myself to focus today. Ha! For this post, I'm going to talk about DONUTS! Yes, a fastnacht is a donut. A special type of homemade donut that shows up on your grocery shelves or in specialty bake shops, depending on your location, a few weeks before Ash Wednesday (beginning of Lent). Historically, there are many people who celebrate the day before Ash Wednesday in the Christian religion. These festivities include Mardi Gras, Fat Tuesday, Carnival, Shrove Tuesday, Donut Day, Pancake Day; just to name a few.

My point of reference is my folk life heritage, the Pennsylvania Dutch. I have to admit, when I was a child I did not embrace being labeled PA Dutch. Not at all. I didn't want to be identified in this way because we were shamed as a group for our simple ways. However, today, I am very proud of my family and ancestral line and I keep my heritage alive by creating all the traditional foods. One of these foods, that brings back beautiful childhood memories with my grandmother, are fastnacht donuts. While it's been a couple of years since I actually made them myself, I do find local sources for these homemade treats.

One significant aspect of the PA Dutch is what I see as the psychological mindset of scarcity and not wasting anything. They were usually farmers with large families to feed and wasting food was not an option. Hence, food was made from things that other people would have considered scraps; for example things like scrapple, a breakfast meat available at most diners in my area, is made from scraps of pork meat combined with buckwheat flour and spices. So, the fastnacht donut came about from the idea that in preparing for the fasting season of Lent, all the lard, butter, sugar, and eggs needed to be used up so nothing went to waste.

The fastnacht donut is not to be confused with the standard ring shaped donut with holes that are glazed, filled, frosted, and sprinkled like you find at the local coffee shop or bakery. While all donuts are basically sweet fried dough, the difference is in ingredients used and what it is fried in. Typically there are 3 basic leavening methods for making fastnacht donuts including: (1) only yeast (puffy and light as air), (2) baking powder and baking soda (firm cake type - think crumbly cruller), and (3) a combination of potatoes and yeast (dense and chewy tender). Generations of women in my family used the potato-yeast combination to create these yummy treats.

My grandmother, Mildred, started her preparation after the evening meal and worked through the night. I remember being 5-years-old and getting up in the wee hours of the morning to help her. I loved the time I had with my grandmother teaching me the traditional ways of the Pennsylvania Dutch. Mammy, as I called her, was ahead of her time. She didn't follow the ways of most cooks, she would feel things with her hands especially in baking. It was her inner knowing, much like intuition, that guided the meals she prepared. For example, if a dough recipe called for 4 cups of flour she thought of that as a suggested amount. She would intuitively know to add more or less by how it felt when mixing the dough with her hands. She taught me this wisdom. I realize now, this was the beginning of my own kitchen magic. Cooking and baking for me is really successful by using my senses with an inner knowing of how things look, feel or taste. My interpretation of Mammy's wisdom was to be present and observe all things - to me this is true kitchen MAGIC. Yes, I'm getting distracted, back to donuts!

The potatoes used in the dough for fastnachts give it a firm texture and a particular taste. In the recipe, you use some of the starch water the potatoes are boiled in, as well as some prepared mashed potatoes. Fastnachts are typically less sweet than a traditional donut. The donuts are usually rolled out and cut into squares, triangles or rectangles. They do not have holes because when eaten they are usually sliced in half. The donuts are fried to a beautiful golden brown color in lard. Yes, lard, an animal based fat (usually pork), is used instead of vegetable oil. This adds to the fastnacht's distinct aroma and flavor that results in a crispy exterior and a tender cake-like interior.

Embellishing a fastnacht is not too common. Yes, people will dust them with powdered or granulated sugar; however, the more traditional way is to slice it in half, spread a thin layer of butter on top, and pour on some syrup. My family always used Turkey Brand syrup; others used King syrup which has a slight molasses flavor. Everyone has their own way of enjoying fastnachts; I actually prefer them plain.

I hope I was able to raise your awareness of some highlights about the Pennsylvania Dutch culture. I'm sure there will be many more stories to share. Most of all, I hope I have inspired you to make the time to get out and eat a donut and enjoy one of life's little pleasures.

Note: If you're the last person in your house to get up on "Donut" Day, in true Pennsylvania Dutch tradition, you will be lovingly teased about being the "Fastnacht" all day long!

#PADutch #grandmother #kitchenmagic #fastnacht #donuts #lovefood