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Fastnachts (Doughnuts)




Source of Recipe


Internet


List of Ingredients




1 Cup milk
1 Cup mashed potatoes
3/4 Cup sugar
1/3 Cup butter or lard, softened
2 eggs
1 pkg. active dry yeast
1/4 Cup warm (105º-115º) water
5-1/4 Cup flour

Recipe



Scald milk and cool to (no more than 115º) lukewarm temperature
In a large bowl, with wooden spoon, beat together mashed potatoes, sugar and butter. Beat in eggs, one at a time
In a measuring cup, sprinkle yeast over warm water. Stir and set aside to soften. Gradually beat lukewarm milk into potato mixture. Beat in yeast and 3 Cups flour
Gradually stir in another 1-3/4 Cup flour. Turn out onto a floured board and sprinkle with remaining 1/2 Cup flour and knead about 3 minutes till dough is smooth and shiny
Lightly oil a large bowl and place ball of dough in. Turn dough over so it is coated with oil and cover; set aside in a warm, draft free place till dough has doubled, about 45 minutes
When doubled, punch down and divide in half. Roll out half to make 12x19 inch rectangle. Cut into 3" squares. Cut a 1" diagonal slip right in the center of the squares
Repeat with other half. Set doughnuts aside on a well oiled tray till doubled, about 45 minutes
Heat 3 inches of oil to 370º and fry several at a time till golden brown, turning once
Remove and drain on paper towels
While still hot, dip into granulated sugar to coat or leave plan, then microwave a few seconds. Throw in a bag of powdered sugar and shake to coat.