Pennsylvania Dutch Fastnachts Donut Holes: The Perfect Sweet, Golden Treat to Celebrate Tradition

These Pennsylvania Dutch Fastnachts Donut Holes are the ultimate treat to celebrate Fastnacht Day or any special occasion! Made with mashed potatoes, these light and fluffy donuts are fried to a beautiful golden brown and dusted with sugar while still warm. Whether you're making them for a holiday or just to enjoy with your morning coffee, these donut holes are the perfect sweet indulgence. Their soft, pillowy texture and lightly crispy exterior make them a delightful snack any time of day!

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The key ingredient to these delicious treats is the mashed potato, which adds moisture and softness to the dough. Combined with butter, eggs, and just the right amount of sugar, the dough produces an irresistibly tender texture. Fried until golden brown and dusted with sugar, these Fastnachts are as fun to make as they are to eat!

The Secret to Perfect Pennsylvania Dutch Fastnachts Donut Holes

The trick to making the perfect Fastnachts is using mashed potatoes and letting the dough rise overnight. The starch in the potatoes keeps the dough moist and fluffy, while allowing the dough to rise slowly gives it a light and airy texture. Frying at a consistent oil temperature between 400°F and 425°F ensures a golden brown exterior without absorbing too much oil.

The Fun History of Fastnachts and Their Cultural Significance

Fastnachts are traditionally made by the Pennsylvania Dutch to celebrate Fastnacht Day, which falls on Shrove Tuesday, the day before the beginning of Lent. The word "Fastnacht" means "night before the fast," and these donuts were originally made to use up all the lard, sugar, butter, and other rich ingredients that were traditionally given up during Lent. Over time, Fastnachts have become a beloved treat for many, enjoyed for their soft texture and slightly sweet flavor. Pennsylvania Dutch communities have kept this tradition alive, and Fastnachts remain a popular way to mark the beginning of the Lenten season.

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Nutritional Information (Per Serving, Based on 12 Servings):

• Calories: 320 kcal
• Protein: 5g
• Fat: 12g
• Carbohydrates: 50g
• Sugar: 15g
• Sodium: 300mg

Cooking Tips

When mixing the dough, it's important to use very warm water (around 110°F) to activate the yeast properly. Allow the dough to rise overnight for the best texture. Fry the donut holes in small batches to maintain the oil temperature, which will give the donuts an even, golden brown color. You can dust the donuts with regular granulated sugar, or try a cinnamon-sugar mix for an extra flavor kick!

Storage and Reheating Tips

Fastnachts donut holes are best enjoyed fresh, but if you have leftovers, store them at room temperature in an airtight container for up to two days. To reheat, place them in a 350°F oven for about 5 minutes to restore their crispness and warmth.

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Pennsylvania Dutch Fastnachts Donut Holes Recipe

Ingredients:

• 1 medium potato, peeled and cubed
• 4 lbs all-purpose flour (up to 5 lbs as needed)
• 8 oz butter (2 sticks)
• 4 cups starchy water (reserved from boiling the potato)
• 3 eggs
• ½ tsp salt
• 2 ¼ cups sugar, divided
• 2 ¼ tsp fast-acting yeast (or 1 packet)
• 30 oz cooking oil or vegetable shortening (for frying)

Instructions:

1. Prepare the Potato and Water: Peel and cube the potato. Boil the potato until soft, then mash it, reserving the starchy water. Measure out 1 cup of mashed potato and 4 cups of the starchy water.
2. Activate the Yeast: In a large bowl, combine 2 cups of sugar, mashed potatoes, warm starchy water (110-120°F), and yeast. Stir and let sit for 1 hour until foamy. This indicates the yeast is active.
3. Mix the Dough: Add butter, eggs, salt, and flour to the yeast mixture. Gradually add flour until the dough becomes slightly sticky but begins to pull away from the sides of the bowl.
4. Knead the Dough: Knead the dough on a floured surface until smooth, about 2-3 minutes.
5. First Rise: Place the dough in a large bowl, cover with a clean dish towel, and let it rise overnight in the refrigerator.
6. Shape the Donut Holes: The next day, roll the dough onto a floured surface. Pull off small pieces of dough and shape them into balls for donut holes. Place them on a wax paper-lined baking sheet.
7. Second Rise: Let the donut holes rise for 1 hour to allow them to puff up and become airy.
8. Fry the Donut Holes: Heat the oil to 400-425°F in a deep frying pan or Dutch oven. Carefully place a few donut holes into the hot oil and fry for 2-4 minutes, flipping halfway through, until golden brown.
9. Coat with Sugar: While the donut holes are still warm, sprinkle them with sugar so it sticks to the surface. Serve immediately.

These Pennsylvania Dutch Fastnachts Donut Holes are the perfect sweet treat for breakfast, dessert, or a mid-day snack! Serve them warm with a dusting of sugar and enjoy the soft, pillowy texture of these traditional donuts.