Nothings
Nothings
Nothings are a pastry served at Amish weddings. These round pastries are sometimes sprinkled with powdered sugar and are stacked on the table holding the wedding cake. Another term for them is knee patch.
1 egg
¾ c. cream
1/8 tsp. salt
2 ½ c. flour
Shortening for frying
Powdered sugar
Heat shortening in fryer or deep kettle until it reaches 365 ° F. In a bowl, beat the egg, then mix in cream, salt and flour. You should have a stiff elastic dough. If not, add flour a tablespoon at a time until dough reaches the right consistency. Divide the dough into six balls. Roll each ball to a thickness of about 1/16 th of an inch. Use a sharp knife to cut three 2-inch slits through the middle of each piece of dough. Place one piece of dough at a time in the hot oil. When it begins to turn golden brown, turn dough using tongs or two forks. When other side is golden, remove from oil and drain on rack with paper towels beneath to catch excess oil. Sprinkle tops with powdered sugar and stack on plate to serve.
Since Nothings are quite pretty after frying and with a sprinkle of powdered sugar, they make a nice decoration when placed next to the wedding cake.
Another fried pastry which originated with the Pennsylvania Dutch (at least in the United States) is the funnel cake. This mainstay of fairs and carnivals has a murky past, but the pastry is believed to have been brought over by German immigrants who settled in Pennsylvania. Many other cultures have a similar dish, using a basic batter recipe but the Pennsylvania Dutch popularized the use of a funnel when pouring the batter into the fryer.
Spanish churros, Finish tippaleipas, Indian alibi, Chinese you bing and you tiao, and Dutch oliebollen are similar pastries in these respective countries. The Amish greatly enjoy these treats. Here is an authentic Amish recipe for funnel cake.
Amish Funnel Cake
3 eggs
2 c. milk
¼ c. sugar
4 c. flour
2 tsp baking powder
½ tsp. salt
Use a large, heavy pan to heat vegetable oil (about 1-2 inches in bottom of pan, make sure it is a deep pan) to 375 °F. Crack eggs and place in mixing bowl. Beat the eggs, then add milk and sugar and beat well. Using a separate bowl, sift the flour, baking powder and salt into the bowl. Add to the egg mixture. Beat until batter is smooth. Use a kitchen funnel to pour ¼ of the batter into hot oil, making sure to create designs by moving the funnel as the batter flows through. Fry until it is a golden-brown color. Remove from oil and allow to drain on rack with paper towels beneath to catch the oil. Sprinkle with powdered sugar and serve warm. They can also be served with jam, honey, or a scoop of vanilla ice cream.
The donut is also a treat enjoyed by the Amish. This breakfast and snack mainstay is fairly easy to make and the result is oh-so-good. This recipe puts a little twist on a basic recipe by using mashed potatoes as an ingredient.
½ c. shortening
3 egg yolks
½ c. sugar
½ c. mashed potatoes
1 tsp. salt
2 c. milk
6 ½ c. flour
2 pkg. yeast
1 tsp. nutmeg
Place milk into a small saucepan over medium-high heat and scald. Remove from heat and set aside to cool. Sift sugar, flour, salt and nutmeg into a large bowl. Cut shortening into the dry ingredients, then blend. In another bowl, place egg yolks and potatoes and mix well. Add this mixture to the dry ingredients and blend well. Add yeast to the cooled milk and gradually add this into the main mix. Cover bowl with dish towel, place in warm spot and allow to rise for 30 minutes. Punch down and allow to rise for an additional 45 minutes.
Turn dough out onto floured bread board and roll to 3/8 inch thickness. Cut into donut shapes or into sticks. In a heavy pot heat 4-5 inches of vegetable oil to 375 °F. Fry donuts (2-3 at a time) until golden-brown, turning once while frying. Remove from fat and allow to drain on a rack with paper towels beneath. Sprinkle with powdered sugar or make a glaze using 1 cup powdered sugar and 3 tbsp. water.
