A fastnacht is a heavy, yeast-raised potato donut. They are featured prominently in Pennsylvania Dutch cuisine and are considered an Easter tradition in Lancaster, York, and Berks counties in south-central Pennsylvania. These types of donuts are typically prepared on Fat Tuesday, just before the start of the Lenten season.
Traditional fastnatchts are shaped into squares or triangles, though round fastnachts are also popular. Square-shaped fastnachts are meant to represent the four gospels of the Bible, while triangular fastnachts represent the Holy Trinity. Similar to a Polish paczki, fastnachts have no hole in the center and are usually larger than other donuts.
When Is Fasnacht Day?
Fastnacht Day 2024 is Tuesday, February 13th. This food holiday is also known as Fat Tuesday, Mardi Gras, or Shrove Tuesday, which is why the delicious treats are often referred to as "Mardi Gras donuts".
Fasnacht Day is the last day before Lent, the 40-day season before Easter begins on Ash Wednesday. If you own a donut shop or bakery, serving fresh fastnachts is a great way to take advantage of the excitement around Mardi Gras.
What Does Fastnacht Mean?
The term “fastnacht” (also spelled fasnacht, faschnaut, faschnacht ) comes from the German words “fast,” a shortened form of the verb “fasten” meaning “to fast,” and “nacht,” which means “night.” Fastnacht Day is the eve of the Lenten fasting period that many Christian denominations observe. Tradition holds that on this day, households use up all the fat and sugar in the house before Lent begins. This practice also gives Fat Tuesday its name.
How To Pronounce Fastnacht
The German pronunciation of fastnacht is fahs-nahkt. In Pennsylvania Dutch country, the common pronunciation is fahs-naht.
How Are Fastnachts Usually Served?
The traditional method of eating fastnacht is to slice the donut lengthwise, spread one side with butter, and top it with maple syrup. Sandwich the two sides back together for a decadent treat. Because these Lenten donuts don’t have holes like many typical donuts, the syrup stays inside. It's also common to enjoy fastnacht donuts coated in powdered sugar or granulated sugar.
While fasnacht donuts originated in Germany, they are now a popular part of Pennsylvania Dutch culture. These Lent donuts come from the practice of eliminating fat and sugar from your household before fasting, and their rich texture makes them great treats for the Easter season. This year, consider adding fastnachts to your Fat Tuesday meal for a taste of Pennsylvania Dutch tradition.
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What Is Caster Sugar?
Caster sugar is granulated sugar with a very fine consistency. Also called castor sugar or superfine sugar, caster sugar contains grains that are finer than table sugar, but not as fine as confectioners sugar. The texture of caster sugar makes it the best type of sugar for making certain desserts, baked goods, and cocktails. Whether you're starting a new bakery or are a seasoned baker, we'll help you learn answers to questions like "is caster sugar the same as powdered sugar?" and teach you how to make castor sugar out of ingredients you already have in your pantry. Shop All Sweeteners What Is Caster Sugar in the US? Caster sugar in America is often called superfine sugar, baker’s sugar, castor sugar, or bar sugar. It is a term used in the UK as well as the US, and in both cases, it refers to sugar that is ground to a consistency between granulated and powdered sugar in coarseness. Caster sugar is more commonly used in British baking. Caster Sugar Uses Caster sugar is often called for in recipes for delicate baked goods like meringues, souffles, and sponge cakes. Because of its ability to dissolve easily, caster sugar is also frequently used as a bar ingredient for sweetening drinks. Many bartenders use caster sugar in place of simple syrup when making cocktails. Here are some more uses for caster sugar: Whipped Cream Cookies Mousse Shortbread Caramel Sauce Orange Daiquiri Raspberry-Infused Gin Caster Sugar vs Granulated Sugar The only difference between caster sugar and granulated sugar is their texture. Caster sugar has more finely ground crystals than granulated sugar, which means it dissolves faster than granulated sugar in creamed mixtures and whips. Granulated sugar can be used to make caster sugar. Caster Sugar vs Powdered Sugar The difference between caster sugar and powdered sugar is that powdered sugar (also called confectioner’s sugar or icing sugar) is more finely ground than caster sugar. In the United States, powdered sugar also typically contains an anti-caking agent, like cornstarch, that makes up 3-5% of the sugar. Because it does not have the same powdery texture, caster sugar does not contain any agents to prevent clumping. What Is Golden Caster Sugar? Golden caster sugar, also known as raw caster sugar, is an unrefined caster sugar that's also made from sugar cane or beets. Golden caster sugar does not go through the same refining process as white caster sugar, therefore retaining a golden brown color from the molasses that naturally occurs in the sugar cane. Golden caster sugar can be used in place of regular caster sugar and vice versa. Golden Caster Sugar vs Brown Sugar The difference between golden caster sugar and brown sugar is that golden caster sugar does not include any additional molasses during its processing as US brown sugar does. The molasses in golden sugar occurs naturally and is not added. Although both have molasses in them, brown sugar and golden caster sugar are not interchangeable. Caster Sugar Substitute You might be asking yourself, "what is a substitute for caster sugar?" The best caster sugar substitute is to make caster sugar yourself from granulated sugar. If you use just granulate sugar, you won't achieve the smooth texture that caster sugar provides. We've added a castor sugar recipe below so you can make your own in minutes. Can I Use Granulated Sugar Instead of Caster Sugar? Substituting granulated sugar for caster sugar could give your recipe a grainy texture. Instead, throw your granulated sugar into a food processor to create the desired coarseness of castor sugar. Can I Use Powdered Sugar Instead of Caster Sugar? When comparing icing sugar vs caster sugar, you'll find that powdered sugar is not a perfect substitution for caster sugar. If your recipe calls for caster sugar and you don’t have any on hand, it may be tempting to substitute powdered sugar for caster sugar. However, using powdered sugar instead of caster sugar could give your baked goods a thin texture that may even ruin your recipe. How to Make Caster Sugar Video Follow our step-by-step video below on how to make caster sugar. <iframe itemprop="embedURL" width="560" height="315" src="https://www.youtube.com/embed/R_egidULZvw?rel=0" frameborder="0" allowfullscreen=""></iframe> How to Make Caster Sugar Follow the steps below to make caster sugar from granulated sugar in minutes. For every 1 cup of caster sugar that your recipe calls for, add 1 cup plus two teaspoons of granulated sugar to a clean coffee or spice grinder, food processor, or blender. Grind the granulated sugar for only a few seconds, until the sugar is finer in texture, but it is not fine enough to form a powder that starts to clump together. For added precision, run your homemade caster sugar through a fine strainer before adding it to your recipe. Where to Buy Caster Sugar One can buy caster sugar from online retailers, international goods retailers, and most grocery stores. Caster sugar is useful for making smooth and consistent sweetened baked goods. It is a great addition to any successful bar for effortlessly adding sweetness to beverages on the drink menu. Next time your recipe calls for caster sugar and you don't have any, don't reach for the powdered sugar. Instead, try making your own caster sugar in a blender, food processor, or spice grinder.
Dough Conditioner: What It Is and How to Use It
One of the challenges you may encounter if you’re looking to start a bakery is achieving consistency between your products. With all the ingredients that go into a loaf of bread like fats, milk, sugar, and flour, along with other external variables, it can be a feat to get two loaves looking the same. That is where dough conditioners come in! We’ll explore what dough conditioner does and how it can save you time and effort in your day-to-day routine. Shop All Dough Conditioners What Is Dough Conditioner? Dough conditioner is any baking ingredient that improves the production and consistency of a dough. The purpose of a dough conditioner is to simplify and expedite the bread-making process. Depending on the ingredients in a dough conditioner, different reactions occur in the dough. Any additional ingredients aside from flour, yeast, and water can be considered a dough conditioner. However, dough conditioners can be commercially made in the form of concentrates or dry mixes from a proprietary blend of natural chemicals, agents, and ingredients. Dough conditioners will often be found in bread flour, quick doughs, and straight dough systems. Dough Enhancer vs Dough Conditioner Dough enhancers, dough improvers, and dough conditioners are essentially different terms for the same thing. All of these terms are used to refer to ingredients that help expedite the dough process and produce consistent results. Oftentimes you’ll also find dough conditioners listed as "flour treatment agents" or "improving agents" as well. These names refer to the fact that dough conditioner positively impacts the dough’s strength, development, or workability. Dough Enhancer Benefits Many bakers choose to use add dough conditioners to their collection of bread-making supplies for the benefits that they provide. Dough conditioners assist with the following functions: Expedites the rising and proofing process to save time and effort in the bread-making process Makes the dough easier to manage and more tolerant to handling Improves the environment and nutrients in the dough to promote yeast growth Increases the gas production of yeast and gas retention by the gluten Provides more consistent results Compensates for flour quality variations and external variables Strengthens the gluten structure to create a better crumb texture and chewy texture Improves the symmetry of the bread Provides an artisanal look to bread with minimal effort Increases the volume of the bread without extra proofing time Improves the crust development and color Increases the overall bread yields from the dough batch Keeps the bread fresh for longer Delays the staling of the bread What is Dough Conditioner Made Of? Dough conditioner ingredients vary depending on the brand and blend. The components are determined by the results the brand is looking to provide. Many natural dough conditioners are everyday ingredients that you can add to your dough in order to see an improvement. How Does Dough Conditioner Work? Different agents are added to dough conditioner powders in order to produce the desired chemical reactions in the dough. Here are some of the most common food-grade agents found in dough enhancers. Reducing Agents What It Does: Reducing agents break down the protein network in dough and restructure the gluten. This cuts down on the mixing and proofing time required. Common Types: L-cysteine, sodium bisulfite, inactive yeast, fumaric acid Enzymes What It Does: Enzymes break down certain molecules in the dough and feed the yeast to expedite the fermentation process and gas production. Common Types: Amylase, protease, lipoxygenase, xylanases Oxidants What It Does: Oxidants strengthen the dough through disulfide bonding to encourage gas retention. Common Types: Ascorbic acid, potassium bromate, azodicarbon-amide, potassium iodate Emulsifiers What It Does: Emulsifiers consolidate the gluten and add to its tolerance while being handled. Because of their water- and fat-soluble regions, they are able to make a more balanced environment in the dough which leads to a more uniform dough and desirable crumb consistency. Common Types: Diacetyltartaric acid esters of monoglycerides (DATEM), stearoyl lactylates (SSL), Monoglycerides, calcium stearoyl lactylate (CSL) How Much Dough Conditioner to Use Most dough conditioners will recommend calculating 0.5%-4% of your recipe’s flour weight and adding that amount to the flour before the other ingredients. Very little dough conditioner is required to impact a dough recipe. It is important to follow the recommended ratio listed on the packing of the commercial dough conditioner you purchase since each blend will have their differences. Whole wheat and high fiber bread may call for a higher ratio to properly develop their glutens. Because they are present in such minute amounts, dough enhancers do not impact the caloric content of the bread. Common Types of Dough Conditioners There are a variety of common ingredients that are used as a bread improver in the place of prepared dough conditioner powders. Since any additional ingredients aside from flour, water, and yeast are considered dough enhancers, the list of common dough conditioners can be extensive. Here are just a few options that you can use and what they do to improve the quality of your dough. Sugars and Sweeteners: Feeds the yeast in your dough, resulting in a better rise and a lighter loaf overall Honey: Acts as a natural preservative, along with adding flavor Eggs: Acts as a natural leavening agent and improves overall texture Lectin: Produces moisture in the bread to make it lighter and keep it fresher for longer Dry Acid Whey: Encourages the growth of yeast to expedite the rising process, while deterring the growth of mold and bacteria after the bread is baked Non-Diastatic Malt: Helps improve the bread structure for a softer and more tender final product Dough Conditioner Origin Prior to the development of commercial dough conditioners, breadmaking requires long rest and shaping times before the final proof. Dough conditioners appeared on the baking scene in the 1950s in paste and liquid forms. Powered forms were created in the 1980s and are now considered essential to the baking industry to make products like bread, bagels, english muffins, sweet rolls, and more. After you choose the best commercial baking equipment for your establishment, it is important to select the right baking ingredients to help get your business on its feet. Many bakers opt out of using commercial dough conditioners for the sake of the artisan trade; however, the right dough enhancer may be just the edge you're looking for to get your loaves looking like perfection.
Yeast Substitutes
Yeast is a staple found in any cafe that has homemade goods on their menu. It's very possible that when taking inventory of restaurant supplies, you forgot to add yeast to the list. If you need to start your baking project but don't have yeast, use our guide to yeast substitutes you can use in a pinch. What Is Yeast? Yeast is a single-celled organism that requires a warm, moist environment to survive. It is used in kitchens across the globe as a leavening agent, causing dough to rise by converting the sugars into carbon dioxide and ethanol. Yeast speeds up the fermenting process and gives dough for bread, pizza crust, and other baked goods their distinct flavor. What Substitutes for Yeast? When it comes to finding a substitute for yeast, there are several different options to choose from. However, it's important to note that each substitute can react slightly differently than true yeast. Below, we'll investigate three of the most popular yeast substitutes and how you can use them in your kitchen. 1. Baking Soda and Lemon If you are lacking yeast in your pantry or dry goods storage, try combining baking soda and lemon juice. The chemical reaction between these two ingredients will help your recipe rise. Baking soda and baking powder have differences, so be sure to double-check that you are using baking soda with lemon and not baking powder. How to Substitute Baking Soda and Lemon for Yeast Here are the measurements that you will need to substitute baking soda and lemon for yeast. 1/2 tsp. of lemon juice 1/2 tsp. of baking soda Once these ingredients are combined and added, the reaction is immediate. You will experience no waiting period like you would with normal yeast and see the dough begin to rise right away. This will also help you speed up the preparation process if you are short on time and cannot wait hours for yeast to rise in that step of your recipe. Use baking soda and lemon if you are cooking: Cakes Cupcakes Pancakes Light batter breads 2. Baking Powder The ratio to replace yeast with baking powder in a recipe is 1:1, making it much easier to substitute if you have baking powder on hand. Simply measure out the amount of baking powder for how much yeast the recipe calls for. Baking soda substitution is best when used with: Batter breads Pizza dough Cupcakes Muffins Pancakes If too much baking powder with a base of aluminum phosphate is used in a recipe, you will taste something slightly bitter with each bite. Be aware of this as you are adding in baking powder. To decrease the chances of altering the taste of your recipe, add in a slight pinch of baking soda to help. 3. Whipped Eggs If your kitchen is missing baking soda, lemon juice, and baking powder, you have one final option for substituting yeast before calling it quits and running out to the store. Try whipping eggs to add in and give your baked goods like pancakes, cupcakes, muffins, and batter breads the rise they need. This is the most difficult substitution, so we have a few tips to help! Tips for Substituting Whipped Eggs for Yeast Use egg whites versus whole eggs. The egg whites act more like a rising agent. Whip eggs with a hand mixer For the best results, whip for a total of 5 minutes or until the eggs have stiff peaks. When to Substitute Yeast Although there are different options available for substituting yeast, it's important to note that not all recipes that call for yeast will allow you to do so. Below, we've provided a list of baked goods that in which you can substitute yeast with another leavening agent: Pancakes Pizza dough Cakes Batter breads Cupcakes Muffins When to Not Substitute Yeast There might be times that you cannot substitute yeast in a recipe because it is simply not powerful enough. Do not use a yeast substitution if you are making a classic kneaded bread recipe. A yeast substitution for this type of recipe won't hurt, but it will definitely not help your bread rise like it should in order to have good texture and a distinct taste. Substituting yeast is not as difficult as you might think it is if you have some common cooking ingredients like baking powder, baking soda, lemon, or eggs! We hope these yeast substitutions will help you make delicious baked goods if you're in a baking pinch.