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Fastnacht Potato Doughnuts

Soft, golden potato doughnuts with a lightly sweet flavor, perfect for family breakfasts and gatherings.
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Prep Time 40 minutes
Cook Time 25 minutes
Total Time 4 hours 25 minutes
Servings: 24 doughnuts
Course: Breakfast, Dessert
Cuisine: American, Pennsylvania Dutch
Calories: 180
Ingredients Method Notes

Ingredients
  

For the dough
  • 2 cups whole milk Use whole milk for a rich flavor.
  • 1 cup mashed potatoes, freshly made or leftover Ensure they are smooth and not heavily seasoned.
  • 1/2 cup granulated sugar Plus 1/2 teaspoon for yeast activation.
  • 1 stick (4 ounces) unsalted butter, melted and slightly cooled Melt the butter before adding.
  • 1 packet (2 1/4 teaspoons) rapid-rise yeast Can substitute with active dry yeast.
  • 1/4 cup lukewarm water Used to activate the yeast.
  • 6 1/2 cups all-purpose flour, divided 2 cups for initial dough and 4 1/2 cups for later.
  • 1 large egg Beaten before adding.
For frying
  • as needed shortening, lard, or canola/sunflower oil Enough for 2 to 3 inches of frying depth.
Optional, for serving
  • to taste granulated or cinnamon sugar, jam, or syrup Customize based on preference.

Method
 

Preparation
  1. Warm the milk in a small saucepan until nearly boiling, then remove from heat.
  2. Stir the hot milk into the mashed potatoes in a large bowl.
  3. Add 1/2 cup sugar and the melted butter, mix well, and let cool until room temperature.
Activate the Yeast
  1. Dissolve the yeast and 1/2 teaspoon sugar in lukewarm water and let sit until frothy.
Build the Dough
  1. Stir the yeast mixture into the potato base and mix in 2 cups of flour.
  2. Cover with a towel and let sit for about 30 minutes, until it begins to rise.
  3. Beat the egg and mix it in, then stir in the remaining 4 1/2 cups flour until a rough dough forms.
Knead and Let Rise
  1. Turn the dough onto a floured surface and knead for 3 to 5 minutes.
  2. Place in a greased bowl, cover with a towel, and let rise in a warm place for about 2 hours until doubled.
Shape, Proof, and Fry
  1. Roll out the dough to about 3/4 inch thick and cut into desired shapes.
  2. Make a small slit in each piece and place on a wax-paper-lined tray to proof for 45 to 60 minutes.
  3. Heat oil to 365°F and fry doughnuts in batches until golden brown, turning once.
  4. Drain, cool slightly, and toss in sugar if desired.
  5. Serve with jam or syrup.

Notes

These doughnuts are best fresh; they can be served plain, sugared, or filled. Store in an airtight container for up to 2 days, or freeze for up to 2 months.