Fastnacht Day

Fastnacht Day is a special Pennsylvania Dutch tradition that falls on Shrove Tuesday (the day before Ash Wednesday). The tradition is to eat the very best before the Lenten fast. Therefore, Fastnachts. The lard called for may be replaced with vegetable oil. The "proper" PA. Dutch way to eat a fastnacht is to slice through center (as you would a bagel) and spread with molasses (King Syrup) or "Turkey Brand" syrup. Some prefer to also spread with butter first.

FASTNACHTS: MAKES 2-1/2 DOZEN

2 c milk, scalded and cooled to lukewarm
3/4 c sugar
1/3 c lard (or vegetable oil)
1 t salt
1 pkg. dry yeast, dissolved in 1/2 cup lukewarm water
2 eggs, beaten
All-purpose unbleached flour to stiffen, about 3 pounds
1 pinch nutmeg

Mix together all ingredients except flour. Gradually add flour, stirring well, using spoon until too thick. Then use hands and start kneading, gradually adding more flour until no longer sticky. Cover with wet cloth and let rise in warm place for about 4 hours. Roll dough on floured board to 1/2 to 3/4-inch thickness. Cut into rectangles about 2-1/2 x 3-1/2 inches. Make hole in center. Place on floured board and let rise about 1 hour. Deep fry in lard or vegetable oil at 360° until golden brown. Flip to other side and brown. Drain on paper towels. (Recipe can easily be doubled). Mix powered sugar with a bit of nutmeg. Dust with powdered sugar while still warm.