There used to be a local bakery that made fasnacht. They are doughnuts that are eaten on Shrove Tuesday. They do not have holes in them. The ones I had were made out of some sort of potato dough. They came out light and fluffy and were sprinkled with powdered sugar. You could get them with or without some sort of filling. The filling was this lightly sweet cream. I am trying to find the recipe to see if we can duplicate it.
By Sharon from Cherry Hill, NJ
Go to food.com and type in your request and scroll down until you find the title of the recipe. It is there.
Here is an authentic link found with a google search:
There are a number of ways to make Fastnacht:
Here are three different types that may or may not be in the above website:
Faschnachts with Baking Powder
Beat two eggs and ¼ teaspoon salt in a little bowl. Add 1 cup sugar and 6 Tablespoons oil. Add alternately 1¼ cup milk and about 5 cups flour with 3 teaspoons baking powder on the first cup.
Roll out ¼ to ½ inch thick. Cut into triangles, squares, or rectangles. A slit can be cut in the center of the fashnacht. Fry 325-350 degrees.
Faschnachts with Mashed Potatoes
2½ cups hot mashed potatoes
1 cup milk
3 beaten eggs
2 Tablespoons melted butter
2 cups sugar
2 Tablespoons baking powder
5 cups flour
Mix everything together except flour. Mix flour in slowly.
Divide the dough in half. Roll ½ inch thick. Cut with a donut cutter or use a knife to cut into triangular shaped pieces. Deep fry in hot fat or oil until done. Serve with sugar or molasses.
Fashnachts with Yeast
2 cups scaled milk ½ cup lard
1 cup mashed potatoes 2 teaspoons salt
¾ cup sugar 2 well beaten eggs
1 package yeast
7 cups flour, approximately
Scald milk and add mashed potatoes, sugar, salt, and lard. Cool until lukewarm. Add eggs. Add yeast and enough flour to make a soft dough. Knead well and place in a greased bowl. Cover with a cloth and let rise about 1½ hours. Roll ¼ inch thick on a
floured board. Place on a cloth and let rise until doubled in size and fry in hot fat.
* 2 cups milk
* 1 cup mashed potatoes (no salt, milk, or butter added)
* 1/2 cup sugar + 1/2 tsp. sugar
* 1 stick margarine
* 1 packet rapid rise yeast
* 1/4 cup lukewarm water
* 6-1/2 cups flour (divided, 2 cups + 4 1/2 cups)
* 1 egg
* 1-1/2 tsp. salt
* 1 can (3 pounds) Crisco® or similar vegetable shortening for frying
Scald the milk. In a large mixing bowl, combine the scalded milk with the mashed potatoes. Add 1/2 cup sugar plus the margarine. Mix with an electric mixer. If the mixture is still warm, cool to about room temperature before proceeding with next step. - Dissolve the yeast and 1/2 teaspoon sugar in barely warm water. Add to the potato mixture and mix well. Add 2 cups flour and mix again. Cover with a towel and let rise for 25 minutes.
Add the salt and beaten egg to the mixture. Add 4-1/2 cups flour, stirring it into the mixture with a large spoon. 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.
On a lightly floured surface, roll the dough 3/4" thick. You can use a doughnut cutter to cut the dough or cut as typical Fastnachts - Cut the dough into 3" to 4" wide strips, then cut the strips into 3" to 4" pieces. To allow the center of Fastnacht to fry completely, cut a small slit in the center of each piece, using a sharp paring knife. Arrange the pieces of dough, about 1-1/2" to 2" apart, on large wax paper lined trays. Cover each tray with a thin towel. Place the trays in a warm place for 45 minutes to an hour, or until the dough pieces have raised to about double in size.
Heat the shortening to 365º. Deep fry until both sides are golden brown, turning one time. Drain on white paper towels. Cool completely before serving. Store in a covered, airtight container. Makes about 20 to 24 Fastnachts, depending on size. This recipe can be doubled with no change in preparation directions.
To use this raised doughnut recipe, for glazed doughnuts:
Beat together: 2-1/2 cups confectioners' sugar, 4 tablespoons margarine and 1 teaspoon vanilla. Add enough milk to make a thin glaze. Drizzle the glaze over the slightly warm doughnuts or dip the doughnuts in the glaze.
For powdered doughnuts:
Shake slightly warm doughnuts in a bag with confectioners' sugar, or a combination of confectioners' sugar and cinnamon.
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