Authentic PA Dutch Fastnachts

Prep Time 30 minutes
Cook Time 5 minutes
Rise time 2 hours 45 minutes
Total Time 3 hours 20 minutes

2 cups Milk
1 1/2 cups cooked mashed or riced potatoes ( about 3 russet potatoes) ( no butter or seasonings added)
1/2 cup sugar + 1/2 tsp sugar
1 stick butter Room temperature
1 package Rapid rise yeast Active yeast can be used.
1/4 cup warm water
6 1/2 cups All purpose flour
2 Egg
3 lbs Crisco 1 large can can use vegetable oil but Crisco is best.

Peel and cook potatoes and mash or use potato a ricer. Let cool.

Warm the milk in the microwave for 2 minutes. In a large mixing bowl add milk and mashed potatoes and stir.

Add in butter and sugar and mix with electric mixer. Potatoes will almost dissolve. Let the mixture come to room temperature.

In a small cup dissolve the yeast and 1/2 teaspoon sugar in 1/4 cup of warm water and allow yeast to bloom for a few minutes.

Add yeast mixture to the potato liquid mixture plus add 2 cups of the flour and mix. Cover with a towel and let sit for 25 minutes.

lightly beat the eggs and add it to the mixture along with the salt. Add the remaining 4 1/2 cups of flour a little at a time and mix until if forms a dough.

Flour a board and hands and dump the dough and form to a ball. Knead about 3-5 minutes. add flour as needed to dust dough.

Place dough in a lightly greased bowl and cover and place in warm area. Let rise 2 hours or doubled in size.

Punch down dough and place on floured surface. Roll dough about 1/2 in thick. Cut down in to 3" strips and again across. You should have about 24-28 Fauschnauts cut( depending on your size you choose) Make them small or large.

Slit the center of each with a sharp knife ( not to cut all the way through) this helps cook the centers evenly.

Place a towel over top and let sit and rise about 45 minutes to 1 hr until almost doubled in size.

Now they are ready for frying.

Preheat shortening in a large dutch oven stove top or electric skillet on med/high heat.

Drop 4-6 faschnauts into hot shortening. They will float. Flip once golden brown and cook both sides. Remove and drain on paper towels.

Place powdered sugar in paper bag or zip lock. Drop faschnauts into bag and shake. serve at room temperature.

Note: if making ahead do not shake powder sugar them until day of or they will become wet. You can store plain faschnauts in a air tight container until ready to serve.

Glazed icing:
Mix 2 cups of powdered sugar and 1/4 cup milk and mix. Dip cooked fauschnats into glaze and coat. Place on wire rack to dry.

Powdered topping: Place powdered sugar in a paper or zip lock bag and shake.

Recipe Notes
Note: if making ahead do not powder sugar or glaze them until day of or they will turn wet.

They are best if you serve the day you make them but you can store plain fastnachts in a air tight container until ready to serve. They freeze well.
Do not store in air tight container with powdered sugar they will turn wet. Give them air.

You can make a glaze to dip them in or serve plain with butter or jam.