It is a Pennsylvania tradition to make and serve Fastnachts on Fastnacht Day, which is the Tuesday before the start of Lent. They are also generally referred to as Fasnachts. What are Fastnachts? They are basically a high calorie potato dough doughnut, although you can find varying recipes for them around the area. A genuine Fastnacht will never have a hole in the center like a former doughnut.
This formula was given to me by a German woman living in Lancaster County, Pennsylvania.
Ingredients:
3 eggs, beaten
1 teaspoon salt
1 cup mashed potatoes, cooled to room temperature
6 teaspoons baking powder
1 cup granulated sugar
1 stick of better, softened
1 cup cold milk
4 3/4 cups all-purpose flour
vegetable oil for deep frying
Directions:
In a large bowl, beat together the eggs, sugar, salt and butter until creamy and well mixed. Stir in the mashed potatoes and milk, until all ingredients are combined. In a small bowl, incorporate the baking powder with the flour. Stir flour combination into the egg combination with a wooden spoon until all ingredients are combined. The dough will be stiff so that you can roll it out. If dough is a itsybitsy sticky, add flour until it becomes stiff adequate to roll out.
Place vegetable oil into your deep fryer and heat it to 350 degrees. Roll dough out to a 1/2" thick on a floured dough board. Use a biscuit or doughnut cutter to cut out doughnuts. Place 2-3 doughnuts into the deep fryer at a time and fry for 2-3 minutes or until lightly golden brown. Cool slightly before eating.
Note: If desired, you can shake some cinnamon sugar on hot doughnuts before serving.
How to Make Homemade Fastnachts
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