Grandma Gaul'S Fasnachts
Grandma Gaul's Fasnachts are traditional deep-fried pastries with a light, fluffy texture, subtly sweet flavor, perfect for celebrations or a special treat with powdered sugar.
Ingredients
Instructions
- Mix the flour, sugar, salt, beaten eggs, dissolved yeast, warm milk, and melted shortening in order and beat for 10 minutes.
- Let the dough rise until doubled in size.
- Roll out on a floured surface and cut into desired shapes.
- Let the cut dough rise again.
- Deep fry in oil until golden brown.
- Serve plain or covered with powdered sugar.
Tips & Substitutions
For best results, ensure your milk is warm but not hot, as too much heat can kill the yeast. If you don't have shortening, you can substitute with melted butter or vegetable oil. Additionally, you can experiment with flavored extracts like vanilla or almond for a unique twist. To achieve a lighter texture, consider incorporating a bit of baking powder along with the yeast.
Serving Suggestions
Serve fasnachts plain for a classic treat, or dust them with powdered sugar for a sweet finish. They pair wonderfully with coffee or hot chocolate for breakfast or as an afternoon snack. For a delightful twist, consider serving them alongside Tiny Cheesecake Tarts for dessert, creating a delightful contrast of flavors and textures.
Storage & Reheating
Store leftover fasnachts in an airtight container at room temperature for up to 2 days. If you want to keep them longer, freeze them wrapped tightly in plastic wrap and then in a freezer bag for up to 3 months. To reheat, place them in a preheated oven at 350°F for about 5-10 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma Gaul'S Fasnachts contains roughly 619 calories, with 16g protein, 125g carbohydrates, and 8g fat. It is an excellent source of vitamin C (46% of the Daily Value), protein (31% of the Daily Value), and dietary fiber (24% of the Daily Value). Note that it is relatively high in sodium, at 1656mg per serving (72% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for part of the all-purpose flour, but keep in mind that the texture may be denser. A mix of 50/50 whole wheat and all-purpose flour is a good starting point to maintain some lightness in your fasnachts.
What type of oil is best for frying fasnachts?
For frying fasnachts, a neutral oil with a high smoke point works best. Oils like canola, vegetable, or peanut oil are great choices. Avoid using olive oil as it has a lower smoke point and can impart an undesirable flavor.
How can I make my fasnachts sweeter?
To enhance the sweetness of your fasnachts, consider adding a bit more sugar to the dough or drizzling them with a simple glaze made from powdered sugar and milk after frying. This will give them an extra layer of sweetness without overwhelming the classic flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).