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–+ servings
Homemade Fastnachts (Pennsylvania Dutch Deep Fried Doughnuts)
Sarah Mock, savoring a glass of red wine, smiles warmly indoors near a staircase. With her long brown hair and light blouse, she exudes relaxed elegance in this candid headshot.Sarah Mock
These pillowy soft fried dough balls are a delicious way to kick off the Easter season.
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fastnachts on a white plate
Prep Time45 minutes
Cook Time15 minutes
other time3 hours 30 minutes
Prep Time4 hours 30 minutes
servings24

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

  1. Scald the milk.
    2 Cups (488 g) milk
  2. In a large mixing bowl, combine the scalded milk with the mashed potatoes.
    1 Cup (210 g) mashed potatoes
  3. Add ½ cup sugar plus the butter.
    ½ Cup (100 g) Sugar, 1 stick butter
  4. Mix with an electric mixer. If the mixture is still warm, cool to about room temperature before proceeding with the next step.
  5. Dissolve the yeast and ½ teaspoon sugar in barely warm water.
    1 packet rapid rise yeast, ¼ Cup (59 ⅐ g) Water
  6. Add to the potato mixture and mix well. Add 2 cups flour and mix again.
    6½ Cups (812 ½ g) Flour, All Purpose
  7. Cover with a towel and let rise for 25 minutes.
  8. Add the beaten egg to the mixture.
    1 Egg
  9. 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 (812 ½ g) Flour, All Purpose
  10. 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.
  11. 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.
  12. Cut the dough into 3” to 4“ wide strips, then cut the strips into 3” to 4“ pieces.
  13. To allow the center of Fastnacht to fry completely, cut a small slit in the center of each piece, using a sharp paring knife.
  14. Arrange the pieces of dough, about 1-½” to 2" apart, on large wax paper-lined trays.
  15. Cover each tray with a thin towel.
  16. 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.

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

Nutrition

Serving: 1 | Calories: 203kcal | Carbohydrates: 33g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 20mg | Sodium: 74mg | Fiber: 1g | Sugar: 4g

Notes

**don't have a potato in the house? Use potato flakes as a substitute.  Just be sure to reconstitute them!**
CourseBreakfast Recipes
CuisineGerman
KeywordFastnacht recipe, Fastnachts recipe, potato doughnuts
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