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Fastnachts Doughnuts

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  • 1 c Milk
  • 3/4 c Sugar
  • 2 lg Eggs
  • 1/4 c Warm water, (105-115 degrees)
  • Oil or shortening, for frying
  • Ground cinnamon, (opt.)
  • 1 c Mashed potatoes
  • 1/3 c Butter, softened
  • 1 pk Active dry yeast
  • 5 1/4 c Unsifted all-purpose flour
  • Sugar, for coating


Scald milk, set aside to cool to lukewarm. In large bowl, with wooden spoon, beat together mashed potatoes, sugar and butter. Beat in eggs, 1 at a time. In measuring cup or small bowl, sprinkle yeast over warm water. Stir and set aside to soften. Gradually beat milk into potato mixture. Beat yeast mixture and 3 cups flour into potato mixture. Gradually stir another 1 3/4 cups flour into dough. Turn out onto board sprinkled with remaining 1/2 cup flour. Knead dough until smooth and shiny, about 3 minutes. Lightly oil in large bowl. Place ball of dough into bowl, turning to bring oiled side up. Cover and let dough rise in warm place, 80 to 85 degrees, away from drafts until double in size, about 45 minutes. When dough has doubled, punch down and divide in half. Or cut dough with a doughnut cutter. Save "holes" to fry separately. Set aside on a well oiled tray until fastnachts are almost double in size, about 45 minutes. Meanwhile, heat 3" of oil or enough shortening to make 3" in heavy Dutch oven, deep skillet, or deep fat fryer to 370 degrees. When fastnachts are almost double in size, fry several at a time until golden, turning once. Remove from fat and drain on paper towels. While fastnachts are still hot, dip in granulated sugar to coat completely. If desired, part of them may be dipped into a mixture of 1 cup sugar and 2 teaspoons cinnamon. Fastnachts are best served right away. If storing them, let cool completely and then place in air tight tin or cookie jar
Recipe by: CookBook USA
Posted to MC-Recipe Digest V1 #466 by Gerald Edgerton <> on Feb 02, 1997.