What is Fasnacht?

Fasnacht is a type of pastry consumed on Tuesdays of Shove or Mardi Gras as part of tradition before Easter mostly in Europe and some American states. It is very much like a donut without a hole, but is traditionally shaped as a diamond or rectangle. They can also be simple or filled with some jam, as well as round donuts. Fasnacht can also be written in different ways, such as "Fastlnacht", "Fassenacht" or "Faschnacht". People believed that the production of Fastlnachts is a way to consume all fats, such as butter and lard, maintained in the domestic pantry, because these rich ingredients were considered rich and should not eat during the Lent season. However, some experts translate the word Fastlnacht so that it means a "chamfered night", probably with the link to the donuts are cut into diamonds and create a bevel on the sides of the pastry. The donuts were monitored either from Germany or from the Netherlands and then spread to different countries, such as Switzerland and the USA. Especially people in the states of the penSylvania and Maryland, where many German and Dutch immigrants moved, still eat pastries to celebrate Mardi Gras.

For starch, tradition requires the use of potatoes that are usually cooked and crushed to complete the dough, except for incorporating some flour and yeast. The dough is first set aside to rise before it is divided into smaller pieces, which are then shaped and fried until golden and fresh. The donuts usually have a slot in the middle, which releases pressure and help in cooking. Some bakers provide a minor occurrence of an alternative to consumers to awareness of health by baking fasnachtysmus instead.

After frying or baking, the fasnacht can be hand filled with a jam or cream filling. Traditionally, this would usually be served either simple or with the final dust of confectionery or ordinary white sugar. Today, this pastry can be available to sugar, egg nasal or with the first timeBy eating sugar-cinnamon. Warm or cold, perhaps with a cup of coffee, is best consumed to balance the sweetness of the pastry.