Fastnachts Pennsylvania Dutch
Indulge in the rich heritage of Pennsylvania Dutch cuisine with this authentic Fastnachts recipe, a treasured treat traditionally served on Shrove Tuesday. These doughy delights are made with a unique addition of mashed potatoes, lending them a tender, pillowy texture that sets them apart from ordinary donuts. Sweetened slightly and fried to golden perfection in lard or oil, Fastnachts can be customized in classic diamond shapes or simpler circles and dusted with a light coating of powdered sugar for a touch of sweetness. Perfect for breakfast, dessert, or a snack, these old-fashioned donuts are an irresistible way to celebrate culture and flavor. Whether enjoyed with coffee or simply on their own, this recipe combines traditional flavors, comforting textures, and timeless charm.
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Recipe Information
Ingredients
- 2 cups Potatoes (peeled and diced)
- 4 cups Water (for boiling potatoes)
- 1 cup Milk
- 0.5 cup Granulated sugar
- 2.25 teaspoons Active dry yeast
- 2 large Eggs
- 0.25 cup Butter (melted)
- 1 teaspoon Salt
- 6 cups All-purpose flour
- 4 cups Lard or vegetable oil (for frying)
- 0.5 cup Powdered sugar (optional, for topping)
Instructions
Boil the diced potatoes in 4 cups of water until tender, about 10-12 minutes. Drain and reserve 1 cup of the potato water. Mash the potatoes until smooth and set aside 1 cup of mashed potatoes for the recipe.
Heat the milk until lukewarm (110°F) and stir in the sugar. Sprinkle the yeast over the milk and let it proof for 5-10 minutes, or until foamy.
In a large mixing bowl, combine the reserved mashed potatoes, proofed yeast mixture, eggs, melted butter, and salt.
Gradually add the flour, one cup at a time, mixing until a soft, slightly sticky dough forms. If using a stand mixer, use the dough hook attachment.
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until smooth and elastic. Alternatively, knead with a stand mixer for about 5 minutes on medium speed.
Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm spot for 1-2 hours, or until doubled in size.
After the dough has risen, punch it down and roll it out to about 1/2-inch thickness on a floured surface.
Cut the dough into squares, circles, or traditional diamond shapes using a sharp knife or a biscuit cutter. Cover the cut dough and let it rest for 30 minutes.
Heat the lard or vegetable oil in a deep fryer or deep skillet to 365°F.
Fry the Fastnachts in small batches, 2-3 minutes per side, or until golden brown. Remove with a slotted spoon and drain on paper towels.
Serve warm or at room temperature, dusted with powdered sugar if desired.
Nutrition Facts
Calories |
1083 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.9 g | 109% | |
| Saturated Fat | 34.3 g | 172% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 214 mg | 9% | |
| Total Carbohydrate | 69.3 g | 25% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 15.0 g | ||
| Protein | 9.2 g | 18% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 40 mg | 3% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 223 mg | 5% | |
*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.
