We always used table syrup or dark Karo. To coat them with powdered sugar, you put some confectioner's sugar in a toot (paper bag) and close it up and shake it. Out comes a powdered fastnacht. The last person to get up on Fastnacht day was called the "fastnacht." Then the next day, Ash Wednesday, the last person out of bed was the "esche-pudel" who had to rake the ashes out of the stove and might get their face rubbed with ashes several times that day to get teased. This is making me really hungry, naw-onc't. the two Kutztown Boy Scout troops in the late 1950s to the mid 1960s would take orders for a dozen fastnachts. All the workers would assemble at Camp Edmar, the town scout camp outside of town on Fastnacht Day eve. All through the night dough would be made (or perhaps it was already risen once and would be risen again at camp) and fastnachts fried and bagged in brown paper bags that would get marked up with oil stains. They would be delivered the morning of Fastnacht Day. A man who led this tradition had a large fastnacht cutter of sturdy tin or steel. He would take a large round of dough and cut out a dozen fastnachts at a time. Once I remember he held up one of those big balls of dough against his chest to look like a female breast. There was the sly racy sense of PA Dutch humor showing through. The kids and adults would laugh. Staying up all night was a treat but I don't know that Mom made us go to school the next day or not. A good fastnacht is a treat to remember. The do freeze well, so if you make a batch you don't have to eat them all at once. Save some for later.
In my family’s tradition (Berks County?) dough would be “raised” twice. Once as a 2 gallon batch which was then “punched down” and then allowed to raise again. Overall a 24 hour process. Then handfuls were formed into the modern donut shape. The result was very flaky and delicious. In the 50’s & 60’s my parents would make a hundred dozens or so and sell them for 50 cents a dozen. When various customers told her she should charge more she eventually raised the price to 55 cents a dozen.
So here is THE recipe, treat this with the care and love that a 150+ year old recipe deserves: 3C Milk 1C hot mashed potatoes 1C hot potato water 1 TBS dry yeast 2C granulated sugar 2C butter 4 eggs 1 tsp salt 5lbs flour Dissolve yeast in 1/2 C water. Mix all other ingredients except flour. Add flour until dough does not stick to the bowl. Cover with plastic wrap, let rest over night on counter. Next morning, roll out dough and cut faasnachts. I fry in lard around 300F, higher temps make the lard smoke and give them a burnt taste. They fry quickly, be watchful.
/DieVideoNachrichten Where are you from? My mother was from Fautenbach near Achern and the German dialect spoken there is Niederallemanisch, which does have a very close relationship to PA dutch.
Thank you for the recipe my husband from the holy Trinity Church When he went to school he said he could smell them cooking them all day ,,but for lunch he got one ....
We, with our kids and Grands, still make Fassanachts here in Central Texas on Shrove Tuesday. Mom cut them with an old round tin cutter but we cut squares and slice the center as it fries more uniformly. Oh! But they are so good dunked!
Danke fur posting this video mein freund. I made some faastnachts this morning and am sharing the tradition with friends in Brooklyn today to teach the world about our heritage. I also really appreciate your grammar videos, well done und danke. I used the recipe "Dem Bruder Hannes sei Flaxsume-Fettkucke" as published by William Woys Weaver and it turned out real well, it seems to be more of an old-time style recipe with different flours, flax seeds, and spices. - Mach's Gut -
- I am also in Bay Ridge, originally from Allentown, but I can't really Speak Deitsch... maybe we could meet up for a drink... contact me anytime: issermoyer@live.com -
there is also a practical reason for using the lard and sugar on that specific day in that specific region..... its the beginning of rat breeding season and you dont want them to be lured in by stored sugar and lard and flour.
Thanks for this video! Love it and learned things I never knew about Faasnachts, even though I grew up in York County, had very PA Dutch great grandparents, and ate these probably every year. Now I live too far away to get them at a local bakery, so this year I may try to make them!! Appreciate all the background info!
Hello Doug, great chanel and great videos. I always enjoy them here in the Schwäbisch-fränkische Wald (north of Stuttgart, Germany). As you said we also have the faasnacht tradition (here called "Fasnet") and we also make "Fasnets-Kiachle" (little Fasnet cakes). Here its a flat yeast dough, like the doughnuts with the hole, coated in sugar and cinnamon. And they are yummmy! By the way: we also say "mach's gut" when leaving, but we answer "mach's besser". So keep up the good work and mach's gut
Wow, i did not know that that tradition mad it to America! We have "Fasnachtsküächle" here (in Western Austria), i only know the Version my Father makes: They are without Potatos and it is rolled out much thiner, so they do puff very much when fryed and get very crunchy. But seems it is more or less the same Tradition!
Thanks for the recipe, Doug and will make and compared to Lancaster Co. ones. Lebanon make very similar to Lancaster. Thanks for sharing! Love your program, educational as well as teaching the dialect! Be Well!
Renders used to have descent faasnachts, but this year they just aren't right. I don't know if it's different recipe or if theyre not using lard, they just don't melt in the mouth like they should. Benders in Hamburg had the best, but they've been gone forever now. When they're proper, I prefer them plain. I don't know if I trust you're schmear suggestions. After all, you put ketchup on your scrapple.
Come on Doug, you started this! Now are you going to share your Grandmother's recipe!?? I have one but it is Lancaster Co. I WANT a Berks Co. one, come on give! It can be in English or Pa. Dutch, I don't care. PLEASE!!!! Thanks so much! Harry from Ephrata, Pa.
We always used table syrup or dark Karo. To coat them with powdered sugar, you put some confectioner's sugar in a toot (paper bag) and close it up and shake it. Out comes a powdered fastnacht. The last person to get up on Fastnacht day was called the "fastnacht." Then the next day, Ash Wednesday, the last person out of bed was the "esche-pudel" who had to rake the ashes out of the stove and might get their face rubbed with ashes several times that day to get teased. This is making me really hungry, naw-onc't. the two Kutztown Boy Scout troops in the late 1950s to the mid 1960s would take orders for a dozen fastnachts. All the workers would assemble at Camp Edmar, the town scout camp outside of town on Fastnacht Day eve. All through the night dough would be made (or perhaps it was already risen once and would be risen again at camp) and fastnachts fried and bagged in brown paper bags that would get marked up with oil stains. They would be delivered the morning of Fastnacht Day. A man who led this tradition had a large fastnacht cutter of sturdy tin or steel. He would take a large round of dough and cut out a dozen fastnachts at a time. Once I remember he held up one of those big balls of dough against his chest to look like a female breast. There was the sly racy sense of PA Dutch humor showing through. The kids and adults would laugh. Staying up all night was a treat but I don't know that Mom made us go to school the next day or not. A good fastnacht is a treat to remember. The do freeze well, so if you make a batch you don't have to eat them all at once. Save some for later.
In my family’s tradition (Berks County?) dough would be “raised” twice. Once as a 2 gallon batch which was then “punched down” and then allowed to raise again. Overall a 24 hour process. Then handfuls were formed into the modern donut shape. The result was very flaky and delicious. In the 50’s & 60’s my parents would make a hundred dozens or so and sell them for 50 cents a dozen. When various customers told her she should charge more she eventually raised the price to 55 cents a dozen.
So here is THE recipe, treat this with the care and love that a 150+ year old recipe deserves:
3C Milk
1C hot mashed potatoes
1C hot potato water
1 TBS dry yeast
2C granulated sugar
2C butter
4 eggs
1 tsp salt
5lbs flour
Dissolve yeast in 1/2 C water. Mix all other ingredients except flour. Add flour until dough does not stick to the bowl. Cover with plastic wrap, let rest over night on counter. Next morning, roll out dough and cut faasnachts. I fry in lard around 300F, higher temps make the lard smoke and give them a burnt taste. They fry quickly, be watchful.
Thank you for the recipe!
/DieVideoNachrichten Where are you from? My mother was from Fautenbach near Achern and the German dialect spoken there is Niederallemanisch, which does have a very close relationship to PA dutch.
Thank you for the recipe my husband from the holy Trinity Church
When he went to school he said he could smell them cooking them all day ,,but for lunch he got one ....
Thank you again we are from Columbia pa .
We, with our kids and Grands, still make Fassanachts here in Central Texas on Shrove Tuesday. Mom cut them with an old round tin cutter but we cut squares and slice the center as it fries more uniformly. Oh! But they are so good dunked!
We also have Fasenachtskiechelcher here in de Palz but like a donut filled with jam or plain and with sugar around them. Yummie
Here in Switzerland and southern Germany the word Fasnacht means the carnival (just before lent).
Doug, thank you for taking me back...HOME with this...Home sick for my PA Lebanon County forever home!
Brings back really sweet memories.
Danke fur posting this video mein freund. I made some faastnachts this morning and am sharing the tradition with friends in Brooklyn today to teach the world about our heritage. I also really appreciate your grammar videos, well done und danke. I used the recipe "Dem Bruder Hannes sei Flaxsume-Fettkucke" as published by William Woys Weaver and it turned out real well, it seems to be more of an old-time style recipe with different flours, flax seeds, and spices. - Mach's Gut -
Andrew Issermoyer where in Brooklyn? I'm in Bayridge and haven't seen another Dutchman outside of family in years 😂
- I am also in Bay Ridge, originally from Allentown, but I can't really Speak Deitsch... maybe we could meet up for a drink... contact me anytime: issermoyer@live.com -
there is also a practical reason for using the lard and sugar on that specific day in that specific region..... its the beginning of rat breeding season and you dont want them to be lured in by stored sugar and lard and flour.
Thanks for this video! Love it and learned things I never knew about Faasnachts, even though I grew up in York County, had very PA Dutch great grandparents, and ate these probably every year. Now I live too far away to get them at a local bakery, so this year I may try to make them!! Appreciate all the background info!
Hello Doug, great chanel and great videos. I always enjoy them here in the Schwäbisch-fränkische Wald (north of Stuttgart, Germany). As you said we also have the faasnacht tradition (here called "Fasnet") and we also make "Fasnets-Kiachle" (little Fasnet cakes). Here its a flat yeast dough, like the doughnuts with the hole, coated in sugar and cinnamon. And they are yummmy!
By the way: we also say "mach's gut" when leaving, but we answer "mach's besser".
So keep up the good work and mach's gut
Wow, i did not know that that tradition mad it to America!
We have "Fasnachtsküächle" here (in Western Austria), i only know the Version my Father makes: They are without Potatos and it is rolled out much thiner, so they do puff very much when fryed and get very crunchy.
But seems it is more or less the same Tradition!
Great videos, I really in joy watching them!!!!
Thanks for the recipe, Doug and will make and compared to Lancaster Co. ones. Lebanon make very similar to Lancaster. Thanks for sharing! Love your program, educational as well as teaching the dialect! Be Well!
Fasnetkiechle =Fasnachtkrapfe 😋😋😋👍🏻
Great video. Thank you 😀
Aschermittwoch is also modern standard German. Fasnacht or Fasnet is in our dialects rather carnival before lent than only the last night.
Bis Morgen... Herr Madenford
Renders used to have descent faasnachts, but this year they just aren't right. I don't know if it's different recipe or if theyre not using lard, they just don't melt in the mouth like they should.
Benders in Hamburg had the best, but they've been gone forever now.
When they're proper, I prefer them plain. I don't know if I trust you're schmear suggestions. After all, you put ketchup on your scrapple.
Gut erklärt
we have Der Dutchman bakery
They are very yummy.
Aschenputtel, Cinderella in German
i was gonna say that!
Will you share your great grandmother's recipe?
Adam Stapenell i was going to ask the same question...
Look in other comments, I just posted it.
I don't think potatoes are necessarily in all Fastnacht recipes
Maybe not, but they are in the ones that I am familiar with.
Add molasses, syrup and or powdered sugar - das Leben ist gut
Come on Doug, you started this! Now are you going to share your Grandmother's recipe!??
I have one but it is Lancaster Co. I WANT a Berks Co. one, come on give! It can be in English or Pa. Dutch, I don't care. PLEASE!!!! Thanks so much! Harry from Ephrata, Pa.
soon is aschermittwoch again. karneval is a great time in rhineland, germany
Aschenputtel is a german fairy tale :)
Ja machs gut :)