Crisp Apple Donuts for Fat Tuesday

Monday, February 27, 2017
Most of you know it as Mardi Gras or Fat Tuesday, but if you grew up in central Pennsylvania (better known as Pennsylvania Dutch country), you know the Tuesday before Ash Wednesday as Fastnacht Day. It is customary in central Pennsylvania to celebrate Fat Tuesday by eating fastnachts.

Fastnachts (pronounced fost-nokts) are a type of German donuts. I was born and raised outside of Lancaster, and each and every Fastnacht Day my mom would come home with a big box of fresh, hot, sugary doughnuts. They were the ultimate indulgence before the austere diet of Lent begins.

Thanks to Sparkling ICE beverage, the traditional recipe for fastnachts has gotten a lighter makeover (that also happens to be type 1-friendly), so we don't need to feel guilty for over indulging before Lent begins. They are super easy to make, and are light, crispy, and delicious!


For The Donuts:
1 cup Crisp Apple Sparkling ICE
6 tablespoons unsalted butter (room temperature)
½ cup Splenda Sugar Blend
2 eggs
1/4 cup whole milk
3 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3-3/4 cup all purpose flour

For The Cinnamon Sugar:
1-1/2 cups Splenda Sugar Blend
1/2 cup ground cinnamon

Part 1:  Making the donut dough
  • In a mixer, cream the butter and sugar together, on medium high speed for approximately 5 minutes.
  • Add eggs one at a time until combined. Slowly pour in the milk and half of the Crisp Apple Sparkling ICE to the mixing bowl. 
  • With the mixer on slow speed add the flour, baking soda, baking powder, and salt until just combined. The dough should look shaggy. 
  • Slowly pour in the remaining amount of Crisp Apple Sparkling ICE on medium speed for 2 minutes.
Part 2:  Dough storage
  1. Tear 2 pieces of parchment paper the size of a baking sheet. 
  2. Line the first piece of parchment on a clean baking sheet and heavily dust with flour. 
  3. Turn out the dough onto the floured parchment and press evenly till it's about 3/4 inch thick.  (If the dough seems too sticky flour your hands before pressing.) 
  4. Lightly flour the top of the dough and place the second piece of parchment over the dough.  Refrigerate for 3 hours or overnight. 
Part 3:  Frying the donuts
  1. In a deep frying pan, heat enough oil to come up 2 inches from the bottom to 375 degrees using a candy thermometer. 
  2. Gently peel the top piece of parchment off the dough.
  3. Using a floured donut cutter, punch out dough and place in hot oil. 
  4. Fry on each side for 2-3 minutes or until light brown.  Adjust the heat if needed.  Scoop on paper towel lined baking tray. 
Part 4:  Finishing donuts
  1. Combine cinnamon and splenda in a large bowl.
  2. While the donuts are still warm, toss with cinnamon and Splenda mixture until evenly coated. 
  3. Serve warm and devour!
Recipe appears courtesy of Sparkling ICE.

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