Fastnachts are a fried donut traditionally served on Shrove Tuesday, the day before Lent starts. This recipe is from a cookbook put together by residents of Bensalem to celebrate the Bicentennial in 1976.

Ingredients:
2 cups milk
1 package (2 ¼ teaspoons) active yeast
1 cup + 1 teaspoon sugar
¼ teaspoon salt
6 to 7 cups flour
3 eggs, well beaten
½ teaspoon ground nutmeg
¼ cup melted butter

Directions:

In a saucepan, bring milk to a simmer then allow to cool until lukewarm. Once milk is between 105° and 110°, add the 1 tsp. sugar and the yeast. Allow time for yeast to activate (10-15 minutes).

In a mixing bowl, measure out 3 cups of flour. Add the liquid mixture and stir until you have a smooth batter. Set aside and allow to rise until batter is light and bubbly, about 90 min. to 2 hours.

Add the beaten eggs, nutmeg, butter, salt, and the remaining 1 cup sugar and mix thoroughly. Gradually add more flour until the mixture can no longer be stirred by a spoon. If using a stand mixer, mix dough until it forms a ball and all of the dough has pulled away from the side of the bowl.

Set aside in a warm place and allow to rise until light (about 1 hour).

Once ready, roll out to ½ inch thickness on a floured surface and cut with a doughnut cutter or use any circular cutter and form the middle by hand. Place on a baking sheet and allow to rise one last time, for about 45 minutes.

While the dough is rising, heat your oil to between 350° and 375°. When ready, use a slotted spoon to carefully put the cut doughnuts in the oil. Allow to fry until golden brown, making sure to turn each over part-way through. Allow each to drain on a cooling rack lined with paper towels.

Dust with powdered sugar and enjoy!