Fasnachts
Everyone from Lancaster County knows all about Fasnacht Day. For anyone not lucky enough to live here, Fasnacht Day is the day before Ash Wednesday (also known as Mardi Gras - French for Fat Tuesday). This was the day when women would use up all the fat in the kitchen before they began the fast for Lent which began on Ash Wednesday. Fasnachts are donuts made with lard. Because these frugal stewards never wasted anything, they would make something with the fat instead of simply throwing it out. Today, many stores and bakeries sell "fasnachts" which, in my humble opinion, are nothing more than their regular donuts without the sugar coating. NOT fasnachts! Fasnachts must be made with lard. Period. But because everyone is so health crazy, we shy away from using lard. I figure once a year, it's not going to make a difference in my long term health. Besides, these are a real treat and life is too short to deny ourselves the simple pleasures!!
This recipe will make about 7 dozen fasnachts, but it's not hard to find takers :) Plus, they do freeze very well in case you have some leftovers. They do not keep well for more than a day or two.
Dissolve together: 1 Pt. warm water
2 pks. dry yeast (or 1 cake of yeast)
1 Tbs. sugar
Then mix with: 1 qt. warm sweet milk (don't use lowfat)
1 scant Tbs. salt
2 cups granulated sugar
1/2 cup melted lard (find it in the dairy case near the butter, or ask a butcher)
3 eggs
5 lbs. flour
Separate into 2 or 3 large bowls and let stand overnight (8 hours). In the morning, knead it down and let rise again about 3 hours. Roll & cut; let stand for another hour.
Fry in deep fryer at 375 deg. in Fluffo if possible. (I can never find Fluffo. Not sure they even make it anymore. I just use any leftover lard and solid Crisco.)
To eat: Put some 10X sugar in a brown paper lunchbag and put your fasnacht in. Give it a good shake. You can also split your fasnacht in half and spread a little King Syrup on too. Hey, I said it only happens once a year :-)