Fastnachts
 
submitted by rcoen 
 
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
 
 
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. 
 
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. 
 
 
http://www.simpleinternet.com/recipes/ 
international recipes online 
on-line culinary discussion at food.chat: 
http://www.simpleinternet.com/foodchat/ 
 
-- 
(ID: 3568) Mirror: rec.food.recipes: Thu, Feb 17, 2005


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