photographic conversations across the virtual kitchen counter.
Tuesday, February 24, 2009
Fastnachts: Pennsylvania Dutch Doughnuts
Fastnachts: Pennsylvania Dutch doughnuts to celebrate fat tuesday.
Fast Nacht Donuts
1 ½ tbsp melted lard or oil ¼ tsp salt 1 ½ cup sugar 2 eggs 1 ½ cup buttermilk or sour milk (add 1 ½ tbsp apple cider vinegar to milk until there is 1 ½ cups liquid) 5 tbsp baking powder Add flour (starting with about 4-5 cups) until the batter is still very soft but will not stick to your finger if you touch it. It may end up being a lot of flour).
I use a dough hook on a kitchen aid, but you can use a regular mixer. The dough will still be very soft so put a lot of flour on the counter and then put the dough down and pat it out until it’s about ½ inch thick.
Use a well floured cookie cutter to cut out the donut shapes.
Heat the oil to 375 and drop the donuts and their holes in. They will sink and then float, turn over when one side browns and then let the other side brown.
Let drain on paper towels and then coat with powdered sugar or cinnamon sugar. They’re also delicious with some honey.