While the Carnival season has officially ended with the traditional Buergbrennen, one beloved staple remains widely available across the country: the carnival doughnut, known in Luxembourgish as ‘Fueskichelchen’.
In most bakeries and supermarkets, these fluffy knots of dough will continue to be sold at least until Laetare Sunday. Popular among young and old alike, they are a fixture on many breakfast tables during this time of year.
However, the term ‘Fueskichelchen’ encompasses a wide variety of pastries, and not everyone envisions the same treat. Dr Nathalie Entringer, a researcher of the Luxembourgish language, recently explored the many facets of this Carnival classic. Through a survey in which participants were simply asked to name a random carnival pastry, she identified ‘Fueskichelchen’ as an umbrella term.
While more than 50% of respondents answered ‘Fueskichelchen’, many added a second, more specific term. These included ‘Verwurrelter’, ‘Knuet’, ‘Maisercher’ and ‘Mauzen’ – although the latter typically refers to small balls of dough rather than the shape traditionally associated with Carnival doughnuts.
Another term that surfaced was ‘Nonnefäscht’. Unlike the standard ‘Fueskichelchen’, these are made from the same dough as éclairs and have become less common in bakeries. Nico, a baker at the Jos a Jean-Marie bakery, explained to our colleagues at RTL.lu that these pastries are now more often made at home. The process, he noted, is quite time-consuming, as it involves using fingers to drop individual pieces of dough into hot fat.
Regarding the preparation of traditional carnival doughnuts, Nico shared some insights into the craft. He explained that while yeast is essential, it should be used in moderation. Patience is also a key ingredient, as the dough must proof for at least one hour, and then for another two hours after shaping.
Nico noted that butter should not be added at the beginning of the kneading process, but only halfway through. For frying, he recommends a fat temperature of 170 degrees Celsius. For perfect results, he added, a touch of cream can be incorporated into the dough.
