FASTNACHTS (PA Dutch Cruellers)

MAKES ABOUT 2 DOZEN

Fastnacht Day is a special Pennsylvania Dutch celebration that falls on Shrove Tuesday, the day before Ash Wednesday. It actually translates to "Fast Night". The tradition is to eat the very best, and lots of it, before the Lenten fast. Fastnachts (pronounced fost-nokts) are doughnuts. There are three types of fastnachts, one made with yeast, one made with potatoes and yeast, and the other without either. All are crispy on the outside and not as sweet as standard doughnuts, which I love. My family always had cruellers, at least in my memory, which do not use yeast. I have recipes for both the Cruellers, as in this posting, and Fastnachts with Yeast. Both are very good, but the Cruellers are less time-consuming and my personal favorite. Traditionally, all fastnachts were made with, and fried in, lard. I have altered that in the recipes since it is so difficult to find.

INGREDIENTS

3-1/2 cups sifted all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

3/4 teaspoon ground mace (can use nutmeg)

1/4 cup solid vegetable shortening (use lard if you can get it)

1 cup granulated sugar

2 large eggs, beaten

1 cup milk

Vegetable or canola oil for frying, about 2 quarts

Place the flour, baking powder, salt and mace in a medium bowl. Stir with a wire whisk to combine. Set aside.

In a large bowl of an electric mixer, cream together the shortening and sugar until fluffy. Add the eggs and mix until creamy. Gradually add the dry ingredients, alternating with the milk, mixing on low speed, just until well-combined. Place on a floured board. Work the dough lightly with your hands, adding a little more flour as needed if it is too sticky. (This dough should be very soft, something like a biscuit dough, so don't add more flour than necessary.) Gently roll the dough into a 1/2-inch thick rectangle or square. Using a sharp knife, cut into 2-inch squares or similarly sized rectangles.

Heat the oil in a deep-sided pot over medium heat to 375° F. Carefully add the fastnachts to the oil, about 6 per batch, and fry until well-browned on one side, about 2 minutes. Flip and brown the other side for another 2 or 3 minutes. Remove with a slotted spoon and place on a baking sheet lined with paper towels to drain. Repeat with the remaing fastnachts.

Note: If desired, the cruellers can be rolled in granulated or powdered sugar while still warm. A common PA Dutch tradition is to cut the crueller down the center and drizzle some molasses or corn syrup on each half. Personally, I like them just the way they are.

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