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Traditional doughnuts

Its Carnival time!

Traditionelles Schmalzgebäck: Schwäbische Fasnetsküchle und Badische Scherben
Time for yummy Fasnetsküchle!

BW Story - trickytine

Time for yummy Fasnetsküchle!

In SouthWest Germany, no celebrations are more steeped in tradition than Fasnet, the pre-Lenten carnival season. This year, the pandemic has once again forced us to cut back on outdoor festivities, parties and processions. But we can still enjoy traditional Fasnet foods. Much-loved treats include Schwäbische Fasnetsküchle (special Swabian-style doughnuts) and Badische Scherben (special Baden pastries) that are easy to make at home. By custom, they are eaten only from Schmotzigen Dunschdig, the Thursday before Lent.We’ll be preparing them – and you can, too! Read on to see how easy it is, wherever you are in the world, to enjoy a taste of Fasnet!

A 500-year-old tradition:

Schwäbische Fasnetsküchle (doughnuts) and Badische Scherben (pastries)

Over the centuries, Lent was a time of fasting and self-denial. For the 40 days from Ash Wednesday to Easter, people gave up pleasures, including certain foods. Milk, eggs and butter were on the “do not eat” list and, since they could not be kept fresh for long periods, they had to be consumed. Nothing was wasted in those days! Whether or not you give up anything for Lent, these delicious doughnuts and pastries are the perfect treat at the end of winter.

Traditionelles Schmalzgebäck: Schwäbische Fasnetsküchle und Badische Scherben

Traditional carnival treats are always a hit!

Traditionelles Schmalzgebäck: Fasnetsküchle für daheim

For a taste of SouthWest Germany, make your own delicacies at home!

Traditionelles Schmalzgebäck an Fasnet: Badische Scherben

Roll out the Scherben pastry dough as thinly as possible, then cut into diamond shapes with a pastry wheel

Traditionelles Schmalzgebäck: Fasnetsküchle

The diamonds puff up when cooked

Traditionelles Schmalzgebäck: Schwäbische Fasnetsküchle

The tastes of Carnival

Traditionelles Schmalzgebäck: Schwäbische Fasnetsküchle und Badische Scherben

Before serving, roll the pastries in caster/fine granulated sugar or dust them with icing/powdered sugar

Fazit

Shout it out!

Jesters are part of the outdoor fun during Carnival. By tradition, they call “Narri” and the crowd answers “Narro”. Back and forth, back and forth, go the greetings as the revels continue. This year, Fasnet will be different. But you can carry on the custom indoors, shouting “Narri” and “Narro” in your own kitchen, as you make Schwäbische Fasnetsküchle (doughnuts) and Badische Scherben (pastries).

Rolled in caster sugar or dusted with icing sugar, these are delicious on their own, fresh from the pan. But they are even better with a cup of coffee or a glass of Baden-Württemberg’s own sparkling wine. Or as a dessert, with fruit compote. Badische Scherben (pastries) will keep for a few days in an airtight cookie jar. But they are very tempting! 

As we say: Guten Appetit!

 

👩‍🍳 Recipe

👩‍🍳 Recipe

Ingredients:
Makes about 45 (approx. 10 x 7 cm in size)

  • 500 g all-purpose flour
  • 21 g active dry yeast
  • 75 g granulated sugar
  • 2 pinches salt
  • 250 ml warm whole milk
  • 2 medium sized eggs (at room temperature)
  • 75 g melted unsalted butter (not too hot)
  • Vegetable oil, such as rapeseed, for frying
  • Extra sugar to roll the “carnival doughnuts” in

 

1. Sift the flour into a large bowl and make a deep well in the centre

2. Gently heat 100 ml of the milk until it is lukewarm. Mix with 2 teaspoons of the sugar and the yeast until the yeast has completely dissolved

3. Pour the yeast-milk-sugar mixture into the hollow of the flour; gently mix to create a thick dough

4. Dust the top of the dough with a little flour; cover with a tea towel/cling film; leave to rise in a warm place for 30 minutes

5. Slowly add the remaining sugar, lukewarm milk and salt to the dough. Mix thoroughly

6. Add the eggs and melted butter. Knead until the dough is smooth and comes away from the sides of the bowl. If dough is too dry, add a little more milk; if too “wet”, add some flour.

7. Cover the bowl tightly; let the dough rise again in a warm place for 30 minutes

8. Flour a board; roll out the dough to a thickness of approx. 1 cm. Cut into diamond shapes with a knife or pastry wheel. Cover the “diamonds” and leave on the board for about 15 minutes to rise again

9. Meanwhile, heat the frying oil in a high sided pan. To check when the temperature is correct, dip the handle of a wooden spoon into the hot fat. When small bubbles rise on it, the oil is ready for deep-frying

10. Carefully drop the doughnuts into the oil and cook until golden brown on both sides. Remove with a slotted spoon and drain on paper towels

11. Dip in sugar to taste and eat straight away!

 

☀ Tip ☀ 
Carnival doughnuts also taste fabulous with a home-made apple compote or topped with a spoonful of your favourite jam! You could also add a little vanilla essence to the dough.

Ingrediets:
Makes approx. 30 (approx. 9 x 5 cm in size)

  • 2 medium sized eggs (at room temperature)
  • 1 egg yolk
  • 2 level tablespoons granulated sugar
  • 1 teaspoon vanilla sugar (or a few drops of vanilla extract)
  • 75 g sour cream
  • 1 pinch salt
  • 300 g all-purpose flour
  • Vegetable oil, such as rapeseed, for frying
  • Icing/powdered sugar for dusting at the end

 

1. In a mixing bowl, whisk the eggs and egg yolk with the sugar, vanilla sugar/essence, sour cream and salt until smooth

2. Add the flour and knead until you have a smooth dough. Wrap the dough in cling film and let it rest in a cool room for about 30 minutes

3. Roll out the dough on a well-floured work surface as thinly as possible (approx. 1 - 1.5 mm) and cut into diamond shapes with a pastry wheel

4. Prick the dough “diamonds” several times with a fork

5. Cover with a cloth and leave to dry for about 1.5 hours at room temperature. This makes the Badische Scherben pastries even crisper when frying

6. In the meantime, heat the oil in a high sided pan. To check when the temperature is correct, dip the handle of a wooden spoon into the hot fat. When small bubbles rise on it, the oil is ready for deep-frying

7. Fry the dough diamonds until golden brown and crispy on both sides. The corners should curl upwards. Remove with a slotted spoon and drain on kitchen paper

8. Dust with icing sugar to taste. Enjoy!

 

☀ Tip ☀ 
For variety, add the grated zest from a fresh organic lemon to the batter. Or follow some old family recipes and add a dash of Black Forest kirsch. Or dust with icing/powdered sugar mixed with a little cinnamon and serve.

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