However, adamant about good-health, Fasnacht Day is one of my only baking days that I shy away from my recipes pumped with nutrition-hidden ingredients like whole-grain flour, raw sugar, soy milk and agave nectar syrup. So, in honor of doughnut lovers who have recently scarified their sugary addictions and also, being that the fattest day of the year has passed, I've decided to offer you a much simpler and healthier version of browned rounds that sing victory for your lent-crazed ways and also assist in dejellying your belly.
Although traditional fasnachts are cut rectangular or just circular, minus the hole, the Strauss way was to use a round dough cutter and then, cut the center out with the thimble. I still have my grandmother's cutter and I most definitely use it every year.
The most time consuming part of the doughnut making, but possibly only because I can only fit 10-12 rounds in my fryer at a time.
Laura Jenkins of Eliza's Bakery of Phoenixville offered the sale of lard-ridden doughnuts all last week. Just entering into her shop left me intoxicated by the fresh smell of sugary sweets.
Closeup of Eliza's decadent offering of granulated and powdered sugar fasnachts.
Jim Chudnovsky of Bird-in-Hand's Bakery and Creamery cheerily continued throughout the day of Fat Tuesday whipping up the bake shop's distinct version of the Dutch doughnut. Hundreds stopped in the Lancaster County sweet spot to celebrate the tradition of the fasnacht.