Dutch Treats: Heirloom Recipes from Farmhouse Kitchens by William Woys Weaver

Author:William Woys Weaver [Weaver, William Woys]
Language: eng
Format: epub
Publisher: St. Lynn's Press
Published: 2016-09-14T22:00:00+00:00

Slit Fritters (Harvest Home Fritters)

Schnitt-Nudle

Slit Fritters are lozenge or diamond-shaped doughnuts that were originally made as festive treats for All Saints (November 1). They were particularly popular among the Swabian element of the Pennsylvania Dutch community and were often given out as part of the refreshments following church services on All Saints. As we have mentioned on page 79, it is this pastry that gave rise to the popular snickerdoodle, now found in cookbooks all over the United States, even though the two are now quite different from one another, aside from the November 1 connection. The name has even changed in Germany: today, Schnittnudeln is the commercial term for shredded pasta, strands of hair-like dough.

In a sense, Slit Fritters are the autumnal counterpart to Fastnachts, since they are yeast-raised, fried in fat and represent harvest feasting that in medieval terms ended on November 15th with the beginning of Fall Lent, a period of fasting for 40 days before Christmas. Since Protestantism dropped these traditional Catholic customs, they survived with unofficial sanction in the folk culture of the Pennsylvania Dutch in the context of what one might call “village culture,” as opposed to church-approved observances. All the same, some ministers allowed Schnitt-Nudle as part of the Harvest Home festivities, and the power of the ladies’ committees was often enough to settle the matter. Ladies’ committees are not to be taken lightly: in the Mahantongo Valley of Schuylkill County, a group of determined women sold these diamond-shaped doughnuts at bake sales to raise money for a new church (they paid for it brick by brick).

Yield: Approximately 2 ½ dozen, depending on the size of the diamonds

2 tablespoons dry active yeast

1½ cups (375ml) lukewarm whole milk (98F/37C)

1 large egg

1 egg yolk

2 teaspoons salt

4 cups (500g) bread flour

2 tablespoons sugar

2 teaspoons ground cinnamon (or mace, nutmeg, spice of your choice)

Proof the yeast in milk until actively foaming. Beat the egg and yolk until light and frothy, and combine this with the yeast. Sift together the salt and flour, and add to the yeast mixture. Work into soft, pliant dough on a clean work surface well-dusted with bread flour. Knead until soft and pliant, roll out ½-inch (1.25cm) thick and cut into lozenge (diamond) shapes. Set the Slit Fritters on baking sheets to rise in a warm place about 25 to 30 minutes. Once recovered, fry them in lard or cooking oil preheated to 375F (190C), until they turn golden color. Remove with a slotted spoon and drain on absorbent paper. While still hot, dust with a mixture of sugar and ground cinnamon and serve immediately.

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