|
Fasnacht suppliers add convenience to the fest
POTATO DOUGHNUTS Drive-through doughnuts
Shrove Tuesday, or Fasnacht Day, arrives in less than a week. Fasnacht Day is the day before Lent, a 40-day period of fasting and prayer practiced by Christians.
Traditionally, fasnachts are made using all remaining supplies of lard, sugar, fat or butter, which were not to be eaten during Lent. Locally, they're often made using mashed potatoes.
This year there are at least two local venues where fasnacht fans can pick up their treats without even having to get out of their cars: The Manor Ridge Lions Club's benefit sale at Blue Rock Fire Rescue, 11 Charlestown Road, Washington Boro, and Oregon Dairy, 2900 Oregon Pike, Lititz.
Dot Barton says the Manor Ridge Lions Club members will have plain, powdered and glazed fasnachts ready. Those who want them can just drive right up to the door and volunteers will be ready to hand over the fasnachts. To place an order in advance, call 808-6227. All orders must be picked up at the fire hall from 2 to 9 p.m. Feb. 11 and from 5 a.m. until sold out Feb. 12. Cost is $7.50 per dozen; $4 per half-dozen.
At Oregon Dairy, drivers will be served under a carport on Tuesday, Feb. 12, from 6 to 9 a.m.
"Our bakery will be staffed inside and out," says Nancy Brown, special events coordinator at Oregon Dairy.
They'll be selling glazed, powdered or plain. Cost is $5 for a dozen; $3 for a half-dozen; and 50 cents each. Place orders at 656-2856.
Following is a recipe from King Arthur's Flour.
2 1/2 cups unbleached, all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons baking powder
1 teaspoon nutmeg
1/4 cup vegetable shortening
1 cup sugar
2 large eggs
3/4 cup mashed potato
1/2 cup milk
1 1/2 quarts (3 pounds) lard, shortening or vegetable oil, for frying
Coating: granulated sugar or cinnamon sugar
Sift together the flour, baking soda, salt, baking powder and nutmeg. Set aside.
In a separate bowl, cream together the shortening and sugar. Add the eggs and mashed potatoes to the shortening mix.
Measure out the milk. Add the flour mixture and milk alternately to the creamed mixture, beginning and ending with the flour mixture.
The resulting dough will be quite soft, more like a drop-biscuit dough instead of a "rollable" dough. The dough can be covered and refrigerated overnight, if desired.
Turn the dough out onto a very well-floured surface and knead a few times to make it stiff enough to roll with a rolling pin. Roll the dough using a well-floured rolling pin until it's about 1/2-inch thick. Dip a doughnut cutter in flour (each time you cut), and cut out the doughnuts. Save the holes; or re-roll them with leftover dough. Try to handle the dough as little as possible; the less you work the dough, the more tender the doughnuts will be.
Heat the fat to 365 degrees. Test the temperature with a thermometer; or with a slice of bread, as follows: lower half a slice of bread into the hot fat. If it takes 1 minute for the bottom side to brown nicely, the fat is at the best temperature for frying doughnuts.
Fry doughnuts about 2 minutes on each side or until golden brown. Drain on brown paper bags or paper towels. Check one of the fried donuts after it is cooled to be sure the center is cooked through.
While still warm, shake doughnuts in cinnamon-sugar or plain granulated sugar.
Makes about 2 dozen doughnuts (plus holes), depending on the size of the cutter.
Lschmidt@Lnpnews.com
|
