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–+ servings

Homemade Fastnachts (Pennsylvania Dutch Deep Fried Doughnuts)

Created by: Sarah Mock
fastnachts on a white plate
prep time45 minutes
cook time15 minutes
Additional Time 3 hours 30 minutes
total time4 hours 30 minutes
Makes 24

Ingredients

  • 2 Cups (488 g) milk
  • 1 Cup (210 g) mashed potatoes (no salt, milk, or butter added)
  • ½ Cup (100 g) Sugar ( + ½ tsp. sugar)
  • 1 (1) stick butter (melted)
  • 1 (1) packet rapid rise yeast
  • ¼ Cup (59 ⅐ g) Water (luke warm)
  • 6½ Cups (812 ½ g) Flour, All Purpose (divided, 2 cups + 4½ cups)
  • 1 (1) Egg
  • 1 can (1) Crisco® Shortening (3 pounds Crisco® or similar vegetable shortening for frying)

Instructions
 

  • Scald the milk.
    2 Cups milk
  • In a large mixing bowl, combine the scalded milk with the mashed potatoes.
    1 Cup mashed potatoes
  • Add ½ cup sugar plus the butter.
    ½ Cup Sugar, 1 stick butter
  • Mix with an electric mixer. If the mixture is still warm, cool to about room temperature before proceeding with the next step.
  • Dissolve the yeast and ½ teaspoon sugar in barely warm water.
    1 packet rapid rise yeast, ¼ Cup Water
  • Add to the potato mixture and mix well. Add 2 cups flour and mix again.
    6½ Cups Flour, All Purpose
  • Cover with a towel and let rise for 25 minutes.
  • Add the beaten egg to the mixture.
    1 Egg
  • Add 4 ½ 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.
    6½ Cups Flour, All Purpose
  • 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 ¾“ 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.
  • To allow the center of Fastnacht to fry completely, cut a small slit in the center of each piece, using a sharp paring knife.
  • Arrange the pieces of dough, about 1-½” 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 dough pieces have raised to about double in size.

  • How to fry Fastnachts
  • Heat the shortening to 365°. (a high temp thermometer works wonders here)
    1 can Crisco® Shortening
  • Deep fry until both sides are golden brown, turning one time. **** THIS IS AN ADULT ONLY JOB!!****
  • Drain on paper towels.
  • Cool completely before serving.

Notes

**don't have a potato in the house? Use potato flakes as a substitute.  Just be sure to reconstitute them!**

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