Tuesday is FASNACHT DAY!!!!! Do you know what a Fasnacht is? The word is pronounced (faus’-nots). If you live in Lancaster County Pennsylvania you not only know what a fasnacht is but you look forward to this day! A fasnact is a fried donut. And eating one is a once a year tradition here is bucolic Lancaster County! Most people in my area buy fasnacts from local grocer’s or churches who still make them in my area. This year in celebration of Fasnacht Day I’m sharing a super easy, cheater’s fasnacts made with pizza dough. I hope you will make them on Tuesday (0r any day) and celebrate their yumminess! It will make you an honorary Lancasterian for the day!
Fasnachts come from the German word “fast” which means to fast or abstain from food and “nacht” which means night. These delightful donuts come out of the German, Swiss and Austrian tradition of using up all the lard, butter, fat and sugar in one’s pantry on the eve of Lent.
Fasnacts are a tasty sweet way to use up the ingredients that were often not eaten during the Lenten season.
Let’s celebrate Fasnact Day by making a delicious and easy version of the original Fasnact!
Here are a couple tips for making your Fasnacts…
Open the refrigerated roll of pizza dough. Cut the roll into 8-10 even slices. Cut each slice in two. Roll each piece into a ball. Don’t over roll. Just get them into a ball shape and pinch any loose ends together.
When the balls cook they might unravel a bit. That’s great! More nooks and crannies for the butter and cinnamon sugar!
After cooking, place the fasnacts on paper towels to drain.
Celebrate with Lancaster County and make Fasnachts on Tuesday!
PS: You can make them on any other day too, they will be just as good!
- Vegetable oil
- Refrigerated Pizza in the roll
- 1/2 cup sugar
- 3 TBS cinnamon
- 4 TBS butter
- Put the vegetable oil in a dutch oven or deep pan. Add 1/2 inch of oil. Heat oil to 300 °. The oil should stay between 300-325° during frying.
- Remove pizza dough from the wrapper and slice into 8-10 even slices. Slice each piece again in two.
- Roll each piece of dough into a ball making sure any loose ends are pinched together.
- Fry the dough for 2-4 minutes, until it is puffy and lightly golden brown. If the dough unravels don't worry. They are still going to be delicious. Make sure to turn the dough over in the oil to brown all sides.
- Remove the fasnachts and drain on paper towels.
- Meanwhile, melt the butter. Set aside.
- Combine sugar and cinnamon in a small bowl.
- When the fasnachts are drained, dunk them in butter to cover and roll them in the cinnamon/sugar mixture.
- They are ready to eat. They can be make ahead and eaten later in the day. They won't last long!
Enjoy being an honorary Lancasterian for the day!
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