German Fastnachts With Potato Recipes

PENNSYLVANIA DUTCH FASTNACHTS DONUT RECIPE

Steps:

• First, peel potato and cut it into cubes. Boil it until soft. Save the starchy water. Mash potato cubes and measure out one cup.
• Measure the starchy water and add more water until you have 4 cups.
• Proof yeast if you think it is old or wasn't stored properly.
• Then, in a very large bowl (3 gallons or so because it'll rise in this bowl overnight) add two cups of sugar, mashed potatoes, very warm starchy water (temperature should be 110-120F for yeast to rise) and yeast. This is very warm/hot water. It's best to use a thermometer. Stir.
• Check back in a few minutes. You should start to see some foam which means the yeast is working. If there is no foam at all, the yeast could be dead and you should get a new packet. Let it sit for 1 hour. It's o.k. if it sits longer (up to three hours.)
• Add in the butter, eggs, salt, and two cups of flour at a time. Use a mixer or stand mixer with a dough hook. Add enough flour until it's only slightly sticky when you touch the dough. It should spring back a little when you touch it. Place the dough in a 3 gallon or so bowl covered with a clean dish towel to rise overnight.
• This is what the dough looks like after it sits overnight. It will have doubled in size and fill the container.
• Line 5 sheet pans with wax paper.
• Add flour to counter and pull out a handful at a time to roll onto floured surface. Roll out long pieces as shown. Then, pull apart the size donut you want to make. Knead it in your hands and push a hole through the middle. Add it to the sheet pan lined with wax paper.
• After you've rolled out all of the donuts. Let them sit for one hour for the third rise.
• Add oil to a frying pan and turn the fan on high. The oil temperature should reach 400-425F. Line a platter with paper towels to place cooked donuts upon.
• Carefully place the donuts in the hot oil and cook on each side for 2-4 minutes. When you see the bottom edge of donut is brown, it's time to flip it. As soon as you remove each donut, sprinkle sugar on top while the donut oil is still wet so the sugar adheres to it a little better or you can just remove all of the donuts and sprinkle with sugar all at once.
• Change oil midway through frying the donuts. The oil will get brown. Pour it into a glass container (plastic will melt with hot oil) that you can discard. Put new oil in the frying pan or fryer and continue with previous step.

FASTNACHTS (GERMAN DOUGHNUTS)

Steps:

• Dissolve yeast in lukewarm milk.
• Sift in flour and salt in bowl.
• Make a hole in the center.
• Pour dissolved yeast and all other ingredients into the hole and mix until not sticky.
• Cover and let rise until doubled.
• Punch down, then let rest for 10 minutes.
• Roll out to about 1/4-inch and cut.
• Let rise another 20-30 minutes.
• Fry in deep fat until light brown.
• While still hot, roll in sugar.

FASTNACHT KUCHEN

Steps:

• Combine the hot mashed potatoes, 1 cup of the sugar, the yeast, warm water or potato water, and 1 cup of the flour.
• Beat until smooth and let rise until dough is light and full of bubbles about an half an hour.
• Stir the mixture down and add the remaining 1 cup sugar, the warm water or scalded and cooled milk, melted butter, eggs, salt, and the remaining 6 cups flour.
• Beat together, add more flour if necessary to make a firm dough.
• Brush with butter, cover, and let rise until doubled. Punch the dough down and turn out onto a floured board. Knead lightly.
• Roll out and cut with a doughnut cutter, or cut with a knife into the traditional diamond shapes. Let sit for about 20 minutes.
• Fry in Oil at 375 degrees until browned. Roll in powdered sugar when done.
• If desired, the dough may be kept in the refrigerator for several days to be used as needed.