Pennsylvania German Folk Customs of Holy Week 4-3-20
Patrick Donmoyer narrates a presentation on Pennsylvania German Lenten traditions and folk customs of Holy Week.
Cologne Carnival: Muzemandeln - The Famous Fatty & Greasy German Carnival Snack | Euromaxx
The Cologne carnival is one of the biggest street carnivals in the world. One million people watch the famous parade on shrove monday. For 6 days straight, thousands of dressed-up people stream through the streets and pubs of the German city of Cologne. A favorite of the Cologne carnival are the “Muzemandeln”. These sweet and oily treats are standard fare during carnival. Muzemandel are like almond-formed doughnuts and can be bought in bakeries all over the city during carnival. We went to the only bakery that still makes these delicious treats in-house.
#Cologne #Carneval #Germany
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How to Make Fastnachts
Fastnacht Day is an annual Pennsylvania Dutch celebration that falls on Shrove Tuesday, the day before Ash Wednesday. The word translates to Fasting Night or “Almost Night” in English. The tradition is to eat the very best foods, which are part of the German tradition, and much of them, before the Lenten fast.
Fastnachts are a version of a doughnut. Authentic fasnachts are made with yeast or baking soda. Some recipes call for mashed potatoes or potato flour. Fasnachts are supposed to be deep fried in lard.
They are not as sweet as doughnuts, but we love ours with some powdered sugar.
Join Granny’s great niece and family as they made some traditional Fastnachts.
Follow the tried and true recipe in our video for a delicious treat or one of these:
Recipe #1:Fastnachts with baking powder
3-1/2 cups sifted all-purpose flour 1 tablespoon baking powder 1/2 teaspoon salt 3/4 teaspoon ground mace (can use nutmeg) 1/4 cup solid vegetable shortening (use lard if you can get it) 1 cup granulated sugar 2 large eggs, beaten 1 cup milk vegetable or canola oil for frying, about 2 quarts
Place the flour, baking powder, salt and mace in a medium bowl. Stir with a wire whisk to combine. Set aside. In a large bowl of an electric mixer, cream together the shortening and sugar until fluffy. Add the eggs and mix until creamy. Gradually add the dry ingredients, alternating with the milk, mixing on low speed, just until well-combined. Place on a floured board. Work the dough lightly with hands, adding a little more flour as needed if it is too sticky. (This dough should be very soft, something like a biscuit dough, so don't add more flour than necessary.) Gently roll the dough into a 1/2-inch thick rectangle or square. Using a sharp knife, cut into 2-inch squares or similarly sized rectangles. Heat the oil in a deep-sided pot over medium heat to 375 °F. Carefully add the fastnachts to the oil, about 6 per batch, and fry until well-browned on one side, about 2 minutes. Flip and brown the other side for another 2 or 3 minutes. Remove with a slotted spoon and place on a baking sheet lined with paper towels to drain. Repeat with the remaining fastnachts.[6]
Recipe #2: Fastnachts with Yeast
2 cups scalded milk, ½ cup lard, 1 cup mashed potatoes, 2 teaspoons salt, ¾ cup sugar, 2 well beaten eggs, 1 package yeast, 7 cups flour, approximately
Scald milk and add mashed potatoes, sugar, salt, and lard. Cool until lukewarm. Add eggs. Add yeast and enough flour to make a soft dough. Knead well and place in a greased bowl. Cover with a cloth and let rise about 1½ hours. Roll ¼ inch thick on a floured board. Place on a cloth and let rise until doubled in size and fry in hot fat.[7]
Recipe #3: Fastnachts with potatoes and baking powder
2 1/2 c. hot mashed potatoes 1 cup milk 3 beaten eggs 2 Tablespoons melted butter 2 cups sugar 2 Tablespoons baking powder 5 cups all-purpose flour
In a large bowl combine all ingredients, but add flour slowly. Divide dough in half and roll to 1/2 thickness. Cut with doughnut cutter. Fry in deep fat or oil, turning when brown. Drain on paper towels and let cool.[7]
FETTISDAGEN /FAT TUESDAY/SEMLOR DAG/BUGOS VLOG
Swedish tradition, seven weeks before the Lent season and it should be on Tuesday.
They call it FAT TUESDAY
#bestsemlor
#semlordag
#fattuesday
#fettisdagen
#bröd&salt
#bestsemlorinsweden
#semla
#Fika
#fikasweden
#stockholmsweden
#visitsweden
#travelsweden
#exploresweden
#exploringsweden
Fasnacht Day: Making Fat Tuesday Donuts - A Pennsylvania German Tradition
In most places, the day before Ash Wednesday, which begins the Christian season of Lent, might be referred to as Fat Tuesday, Shrove Tuesday, Carnival Day or just plain Tuesday.
In Lancaster County, and other Pennsylvania communities with German heritage, however, it's best known as Fasnacht (or Fastnacht, Fosnot, Fosnaught) Day. On this day, special doughnuts — made with potato flour and fried in oil — are consumed by just about everyone.
The name fasnacht may be spelled a variety of ways and usually is mispronounced more often than not, but regardless of how you pronounce or spell it, the Pennsylvania Dutch honor a fasnacht tradition that dates back generations to 16th-century Germany by enjoying the doughnut treats before strict fasting during the six weeks of Lent.
Today, the day is observed by those of German and Pennsylvania Dutch heritage along with their neighbors. Each year, thousands of fasnachts are made by bakeries, churches and in farm kitchens on the days leading up to Ash Wednesday.
The Bird-In-Hand Bakery, east of Lancaster City, has been making fasnachts for years, said bakery manager Mike Vergara. Vergara, worked with a small team of bakery workers in the overnight hours on Feb. 15, preparing upwards of 50,000 of the fried treats to be sold and consumed the days prior to Ash Wednesday.
For many years, making and selling fasnachts also was a popular fundraiser for local churches but, unfortunately, with COVID-19 restrictions in 2021, it has been put on hold until 2022.
The story behind fasnachts is an old one. Lenten guidelines for Christians always included fasting and abstaining from rich foods, and early German Christians were being practical by using these doughnuts as a way to use up the lard, sugar, fat and butter that were forbidden during Lent. The name fasnacht is German for fast night and was attached to the doughnut treat.
Fasnachts are a yeast-raised potato pastry that is deep fried like a doughnut.
Today, there are three types of Fasnachts: ones made with yeast, ones made with baking powder, and ones made with potatoes and yeast. All are slightly crispy on the outside and not as sweet as standard doughnuts.
The traditional method of eating a fasnacht is to slice the doughnut lengthwise, spread one side with butter, and top it with a thick syrup (King syrup has always been popular) and then sandwich it together before eating. Because these Lenten doughnuts don't have holes like many typical doughnuts, the syrup usually stays inside.
Today, it's also common to enjoy fasnachts coated in powdered or granulated sugar or even glazed.
A Fasnacht Connoisseur
Andy Fasnacht is a lifelong Lancaster County resident and long-time editor of the Lancaster County Weekly newspapers in Ephrata, Lititz and Elizabethtown.
Fasnacht is the seventh generation of his family that arrived in Philadelphia in 1750 and settled in the Ephrata area.
The Fasnacht's family connection to the fasnacht doughnut goes beyond the name. Fasnacht said it dates back to his grandfather Robert Fasnacht in the mid-20th century, who started the tradition of putting out doughnuts for customers and friends at his South Church Street Insurance office.
I remember, when I was young, seeing boxes and boxes of doughnuts with a large can of King's syrup and a big coffee urn in the office lobby, Fasnacht said. Anyone in town was invited to stop in for a treat, but my grandfather also delivered them personally to other businesses and institutions.
Fasnacht said the tradition continued and grew when his grandfather was elected Treasurer of Lancaster County in mid-1970s, and continued until he passed away in 1982. Fasnacht’s dad carried on the insurance business and the fasnacht doughnut tradition and editor Fasnacht brought it with him to The Ephrata Review when he started working with the newspaper in 1986.
When his dad passed away in 1993, he said I took over the tradition and really tried to ramp things up taking dozens of the doughnuts to the newspaper offices, doctor's office, bank, drug store and other businesses and continued it through 2020 when offices were still open before the COVID-19 closures and people started working from home — including our newspaper staff.
“My grandfather felt strongly about using the most traditional form of the pastry — plain with no powder, sugar or glaze — but then poking a hole in the side to be filled with the King syrup,” Fasnacht said. “The most memorable downside of this for me was one year when I was taking the leftovers back to my office and didn't realize the syrup bottle came open, leaving a trail of the sticky stuff all the way down the hall.
In recent years, he said, I did start including a few powdered doughnuts with my order each year for those who didn't want to deal with the sticky syrup.
Happy Fasnacht Day!
Video by Art Petrosemolo
What is Fat Tuesday?
What is Fat Tuesday? What is MardiGras? Shrove Tuesday? MardiGras is the day before Lent, which begins with Ash Wednesday. This year it's from March1-April 16 (Easter) 2017.
Mardi Gras means Fat Tuesday. Christians also use the term Shrove Tuesday. This is the day before Lent starts. Since Lent always starts on a Wednesday, the day before is always a Tuesday. And it's called Fat or Great because it's associated with food and celebration.
In earlier times, people used Lent as a time of fasting and repentance. People would clean out their cabinets of all indulgent foods, such as sweets, sugar, yeast, and meat. They used these food items to throw a party or celebration before fasting and repenting. Secular society has picked up this celebration and now, Mardi Gras, is primarily known as a day of wild parties. However, many Christians still honor the spirit of the day through youth group pancake dinners.
For another video about Shrove Tuesday:
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