Recipe by Olha
The Lutherans call these Fastnachts and are supposed to eat them on Shrove Tuesday; the Mennonites call them Raised Doughnuts and will eat them any time. They're wonderful, warm or cold, with maple syrup, or sprinkled with sugar.
- 1 packet yeast, dissolved in
- 1⁄2 cup warm water, with
- 1 teaspoon sugar
- 1 cup hot mashed potatoes
- 1 cup sugar
- 1 cup water, that the potatoes were boiled in (lukewarm)
- 1 cup all-purpose flour
AFTER THE ABOVE HAS RISEN ADD
- 1 cup sugar
- 1 cup lukewarm water or 1 cup milk
- 3⁄4 cup melted butter
- 3 eggs, beaten
- 1 teaspoon salt
- 5 cups sifted flour, for stiff dough (about)
Directions See How It's Made
- Dissolve the yeast in the 1/2 cup warm water with 1 tsp of sugar.
- Mix potatoes, sugar, potato water and flour; add yeast dissolved in water.
- Let rise in a warm place for several hours.
- Then add 1 cup sugar, 1 cup lukewarm water or milk, 3/4 cup melted butter, 3 eggs, salt and about 5 cups flour for stiff dough.
- 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.
- Now, according to all my instruction, youre supposed to let the dough rise again for another hour or two, but that means youd be fussing with these things all day; figure it out; this would be its third rising, with another to come; I think at this point Id be reckless and divide the dough in thirds and start rolling it out.
- What matters if you do have a few large holes in your fastnachts?
- Take your choice, rise or roll.
- Id try rolling the dough to about 3/4 inch thickness.
- Fastnachts have a traditional diamond shape; cut them into diamonds with a knife.
- Another essential is to cut a slit across the top of each fastnacht with a sharp knife.
- Let the fastnachts rise, covered, in a warm place, till theyre springy to the touch; when theyre quite fat and puffy, drop them with the raised side down into fat that is hot enough to brown a bread cube375 degrees.
- Fry on both sides.
- If you dont want that many fried cakes you might try baking some in a hot oven as rolls.
- Food that Really Schmecks.