Savor These Timeless Sweets for Fat Tuesday (and Every Other Indulgent Day)

A Polish delight now enjoyed globally, paczki is a light, fried dough often filled with fruit preserves, similar to the American jelly doughnut. Paczki may even be filled and topped with chopped fruit, as fruit, along with other essential ingredients, would spoil during the fasting season. They are crafted from a rich, yeast-risen dough typically containing a splash of alcohol. Fried to a golden crisp, they are either filled or left wonderfully light and airy, finished off with a dusting of powdered sugar or a coat of icing.

The term “fastnacht” refers both to the treat itself and the time to enjoy it—the night of fasting. The German style of fastnacht consists of soft, yeast-leavened, deep-fried doughnuts, typically served with a generous spoonful of blackstrap molasses (which seems like a bold flavor choice, but hey, I respect your decision). However, my curiosity is piqued by the Pennsylvania Dutch variation. This doughnut is crafted from a yeast-raised potato dough rich with butter and sugar. This recipe makes use of mashed potatoes, and I also appreciate this recipe for its helpful tips, like replacing the oil and, importantly, not using expired yeast.

You might be wondering if “doughnut day” would be a more fitting name, but in several countries, including Great Britain and Ireland, the day before Lent is commonly known as Shrove Tuesday, or “pancake day.” When you think about it, if everyone is mixing eggs, butter, sugar, and flour, you’re either making pancakes or doughnuts, depending on the type of leavening agent you have left. Shrove Tuesday pancakes tend to be thinner than the plump doughnuts you might be used to, but not as delicate as a French crepe. Try this recipe to easily prepare the batter with the help of a blender.

There are beignets, like the flour-based variety that are popular in New Orleans for Mardi Gras, and then there are beignets, like those made in Haiti with a banana-infused dough. No need to let the dough rise, and they’re formed by simply dropping the batter into hot oil. Check out this recipe for an easy method of mixing and frying these tasty treats.

Across many regions of the United States, the days leading up to Mardi Gras are not complete without indulging in the monumental king cake. This sweet, enriched, yeast-leavened pastry is coated in icing and dusted with a festive mix of yellow, purple, and green sprinkles. It’s an intense burst of sugar, color, and flavor. King cakes can remain unfilled, showcasing their soft, doughnut-like texture, or the dough can be stuffed and swirled with jams, nuts, or cinnamon and sugar. The dough is then braided, twisted, and shaped into a circle before baking. As tradition dictates, a small token, typically a plastic baby, is hidden inside the cake. The person who finds the baby is tasked with bringing the king cake next time. For an easy-to-follow guide, check out this king cake video, which includes a recipe and step-by-step tutorial.

A beloved treat for Pancake Tuesday in Goa, India, alle belles are similar to crepes in appearance but do not contain eggs. (With the rising cost of eggs in certain areas, this could be the ideal pancake for you.) The filling is truly exceptional. These pancakes are wrapped around a combination of chopped coconut, cashews, and jaggery. The filling gently softens as it rests within the warm pancake, offering a subtle sweetness and a delightful mix of textures. Try this recipe, which makes around ten pancakes.

The hornazo is a perfect example of making the most out of your pantry by baking everything together into one dish. Known as hornazo de jueves lardero, this dish combines your stored ingredients and is traditionally eaten on Fat Thursday in Spain. Depending on the region, the hornazo can be made with either a sweet or savory bread. Make the bread of your choice, let it rise, and then before baking, place a raw egg, some cured sausage, and a slice or two of bacon on top. Once baked, the meats and eggs will cook along with the bread. For a detailed guide, check out this how-to video.

Italy is home to a variety of dishes that mark the days before Lent. Alongside lasagna and ravioli, the lead-up to Lent wouldn’t be the same without indulging in some sweet, fried delights. Dolci di carnevale includes treats like zeppole and cicerchiata, and fritole are a must at any Venetian carnevale. Fritole are yeast-based, deep-fried dough balls infused with a bit of liquor, and studded with raisins. After frying to perfection, they are dusted generously with powdered sugar.

While I hate to serve something that's not fried, these semlor buns are simply too delightful to overlook. A popular treat in Sweden for Fat Tuesday, these soft, cardamom-infused buns are baked instead of fried. To prepare, hollow out the center of the cooled roll and fill it with a sweet almond paste, then top it with whipped cream. Replace the top of the bun with the piece you removed from the center. This recipe incorporates a tangzhong mixture, ensuring that the roll remains incredibly tender, whether served hot or cold.