Another great         Kitchen Project             Recipes from a German Grandma              Recipe Request                German OnlineShop

German Recipe index

Our German Cookbook with Heritage stories

Join our free German Goodies Newsletter we share recipes and stories of our background


we keep your email and name private


Listen to German Music
Listen to the Chicken Dance, and download it
CD's recomendations and links

Do you have a German Name?
Also what your German name means

Do you want to learn to speak a little German?
Learn one word a day.

Explore your German Heritage
Find out if your relatives came over through Ellis Island and more good links

Shop for German Food
This is the best place on the net to find German food products in the United States


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 Fasnachts were originally made and served on Shrove Tuesday to use up the fat that was forbidden during Lent.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.


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


Berliner Pfankuchen

Do you have a question or comment on this recipe?


Didn't find the recipe that you were looking for? Search for it through google.


Back to top

E-Mail The Webmaster
© 1998-99 The Kitchen Project 

Last updated February 4, 2008