Fastnachts
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| submitted by rcoen |
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| 1 cup | mashed potatoes (no salt, milk, or butter added) |
| 2 cup | milk |
| 1/2 | sugar + 1/2 tsp. sugar |
| 1 stick | margarine |
| 1 packet | rapid rise yeast |
| 1/4 cup | lukewarm water |
| 6-1/2 cup | flour (divided, 2 cups + 4 1/2 cups) |
| 1 | egg |
| 1-1/2 tsp | salt |
| 1 - 3 lb. | can crisco or similar vegetable shortening for frying |
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| 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 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. |
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| 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. use a sharp paring knife to cut a small slit in the center of each |
| piece. (to allow the center of fastnacht to fry completely.) 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 pieces have raised to about |
| double in size. heat the shortening to 365. deep fry, turning until both |
| sides are golden brown. drain on white paper towels. cool completely |
| before storing in an airtight covered 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 confectioner's 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 |
| doughnuts in the glaze. for powdered doughnuts: shake slightly warm |
| doughnuts in a bag with confectioner's sugar, or a combination of |
| confectioner's sugar and cinnamon. |
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| http://www.simpleinternet.com/recipes/ |
| international recipes online |
| on-line culinary discussion at food.chat: |
| http://www.simpleinternet.com/foodchat/ |
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| (ID: 3568) Mirror: rec.food.recipes: Thu, Feb 17, 2005 |