Prep 3 hrs
Cook 15 mins
Fastnacht is a yeast-raised potato pastry that's deep-fried like a doughnut. Fasnachts were originally made and served on Shrove Tuesday to use up the fat that was forbidden during Lent
- 1 cup mashed potatoes, hot and unseasoned
- 2 cups sugar
- 2 1⁄4 teaspoons yeast
- 1 cup warm water or 1 cup potato water
- 7 cups all-purpose flour
- 1 cup warm water or 1 cup scalded and cooled milk
- 3⁄4 cup butter, melted
- 3 large eggs
- 1 teaspoon salt
- oil (for frying)
- powdered sugar, to roll dough in
- 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.