Tomorrow is Shrove Tuesday, Pancake Day, Doughnut Day, Fat Tuesday, Mardi Gras, Carnival—wherever you are, however you celebrate it. We Pennsylvania Dutch call it Fasnacht Day. It is the day preceding Ash Wednesday, the first day of Lent. Also spelled fastnacht, it translates to “the night before fasting” in German. These sweets were made in order to rid the pantry of flour, sugar, lard, and potatoes, before fasting for the Lenten season. K and I are both stateside this week so my mum supplied us with a plentiful amount of fasnachts—we already ate some this morning in Brooklyn. I didn’t test this non-potato version, but here is an easy recipe just in case you’re curious.
FASNACHT KUCHA 1 1/2 quarts milk / 1/2 cup molasses or honey / 4 quarts flour / 2 tablespoons lard / 2 cakes yeast / 1 cup butter / 4 eggs
Scald the milk, then after cooling a little, stir in 2 quarts of the flour, to make a batter. Add the yeast after dissolving in lukewarm water. Beat well and let stand overnight to rise. Cream the butter; eggs, molasses or honey, and then add more flour and the lard. Knead well, adding almost all the remainder of the flour. Let rise and then roll out for doughnuts. Fry in deep fat. Eat warm with molasses or honey.