Fastnachts

submitted by rcoen

1 cup mashed potatoes (no salt, milk, or butter added)
2 cups milk
1/2 sugar + 1/2 tsp. sugar
1 stick margarine
1 packet rapid rise yeast
1/4 cup lukewarm water
6-1/2 cups flour (divided, 2 cups + 4 1/2 cups)
1 egg
1-1/2 tsp. salt
1 - 3 pound can Crisco or similar vegetable shortening for frying


Scald the milk. In a large mixing bowl, combine the scalded milk with the
mashed potatoes. Add 1/2 cup sugar plus the margarine. Mix with an
electric mixer. If the mixture is still warm, cool to about room
temperature before proceeding with next step. - Dissolve the yeast and 1/2
teaspoon sugar in barely warm water. Add to the potato mixture and mix
well. Add 2 cups flour and mix again. Cover with a towel and let rise for
25 minutes. Add salt and beaten egg to the mixture. Add 4-1/2 cups flour,
stirring it into the mixture with a large spoon. Turn onto a well floured
board and knead for about 3 to 5 minutes. Add a small amount of extra
flour if necessary so the dough can be handled without sticking to your
fingers. Grease a large bowl. Place the dough in the greased bowl. Cover
with a thin towel, and let rise in a warm, draft free place for about 2
hours or until it is at least double in size.

On a lightly floured surface, roll the dough 3/4" thick. You can use a
doughnut cutter to cut the dough or cut as typical Fastnachts - Cut the
dough into 3" to 4" wide strips, then cut the strips into 3" to 4"
pieces. Use a sharp paring knife to cut a small slit in the center of each
piece. (To allow the center of Fastnacht to fry completely.) Arrange the
pieces of dough, about 1-1/2" to 2" apart, on large wax paper lined
trays. Cover each tray with a thin towel. Place the trays in a warm place
for 45 minutes to an hour, or until the pieces have raised to about
double in size. Heat the shortening to 365. Deep fry, turning until both
sides are golden brown. Drain on white paper towels. Cool completely
before storing in an airtight covered container. Makes about 20 to 24
Fastnachts, depending on size. This recipe can be doubled with no change
in preparation directions. To use this raised doughnut recipe, for glazed
doughnuts..... Beat together: 2-1/2 cups Confectioner's sugar, 4
tablespoons margarine and 1 teaspoon vanilla. Add enough milk to make a
thin glaze. Drizzle the glaze over the slightly warm doughnuts or dip
doughnuts in the glaze. For powdered doughnuts: Shake slightly warm
doughnuts in a bag with Confectioner's sugar, or a combination of
Confectioner's sugar and cinnamon.


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