1 cup mashed potatoes (no salt, milk, or butter added)
2 cups milk
1/2 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)
1-1/2 tsp. salt
1 - 3 pound 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 365º. 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
To use this raised doughnut recipe, for glazed doughnuts.
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.