Fastnachts German Doughnuts
Celebrate the flavors of tradition with Fastnachts, authentic German doughnuts that are irresistibly fluffy and golden. Perfect for Shrove Tuesday or any special occasion, this recipe stands out by incorporating mashed potatoes into the dough, giving these deep-fried delights an unbelievably tender texture. The warm, yeasty aroma fills your kitchen as the dough rises before being shaped and fried to perfection. Whether dusted with powdered sugar or enjoyed plain, these doughnuts are a nostalgic treat that pairs wonderfully with coffee or tea. Ready in just over two hours, this recipe yields 24 doughnuts ideal for sharing with family and friends.
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Recipe Information
Ingredients
- 1 cup Potatoes (peeled and cubed)
- 4 cups Water (for boiling the potatoes)
- 0.5 cup Granulated sugar
- 0.25 cup Butter
- 1 cup Whole milk (warmed)
- 2.25 teaspoons Active dry yeast
- 5 cups All-purpose flour
- 2 large Eggs
- 1 teaspoon Salt
- 6 cups Vegetable oil (for frying)
- 0.5 cup Powdered sugar (optional, for dusting)
Instructions
Boil the peeled and cubed potatoes in water until tender, about 15 minutes. Drain and mash the potatoes until smooth. Let cool slightly.
In a large mixing bowl, combine the mashed potatoes, granulated sugar, butter, warm milk, and active dry yeast. Stir until well mixed and let sit for 5 minutes to activate the yeast.
Add the eggs and salt to the mixture, beating until thoroughly combined.
Gradually add the all-purpose flour, one cup at a time, mixing well after each addition, until a soft, slightly sticky dough forms.
Turn the dough out onto a floured surface and knead for 5-7 minutes, or until smooth and elastic. Add a small amount of flour if the dough is too sticky.
Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm spot for about 1.5 to 2 hours, or until doubled in size.
Punch down the dough and turn it out onto a floured surface. Roll the dough to about 1/2 inch thickness and use a round cutter (or the rim of a glass) to cut out circles. For traditional Fastnachts, you can cut a small hole in the center of each circle.
Place the cut doughnuts on a lightly floured baking sheet and cover with a kitchen towel. Let them rise again for 30-45 minutes, or until slightly puffy.
Heat the vegetable oil in a deep fryer or a heavy-bottomed pot to 375°F (190°C). Fry the doughnuts in small batches, about 1-2 minutes per side, until golden brown. Use a slotted spoon to transfer the fried doughnuts to a paper towel-lined plate to drain.
Optional: Dust the cooled doughnuts with powdered sugar or toss them in a bowl of powdered sugar to coat.
Serve warm, and enjoy these delightful traditional Fastnachts as a breakfast treat or dessert!
Nutrition Facts
Calories |
15876 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1488.8 g | 1909% | |
| Saturated Fat | 237.3 g | 1186% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 528 mg | 176% | |
| Sodium | 2917 mg | 127% | |
| Total Carbohydrate | 677.1 g | 246% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 178.4 g | ||
| Protein | 90.3 g | 181% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 445 mg | 34% | |
| Iron | 31.2 mg | 173% | |
| Potassium | 1981 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
