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Fastnachts
(FAHS-nahkt)


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 Fasnachts were originally made and served on Shrove Tuesday to use up the fat that was forbidden during Lent. They're round or a traditional diamond-shaped and often have a slit cut down the center before frying.

INGREDIENTS

1 cup hot mashed, unseasoned potatoes
2 cups sugar
1 cake yeast
1 cup warm water or potato water
About 7 cups flour
1 cup warm water or scalded and cooled milk
3/4 cup melted butter
3 large eggs
1 teaspoon salt

printer friendly


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.

Then, 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 deep fat at 375 degrees until browned. Roll in powdered sugar when done.

This recipe makes from 5 to 6 dozen doughnuts but is easily halved. If desired, the dough may be kept in the refrigerator for several days to be used as needed.

 

more styles of Fastnacht type pastry
links and more recipes


Bismarcks

Berliner Pfankuchen

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Last updated February 4, 2008