Fastnachts Pennsylvania Dutch Style
Experience the rich tradition of "Fastnachts Pennsylvania Dutch Style," a timeless recipe perfect for celebrating Shrove Tuesday or simply indulging in a delightful homemade treat. These pillowy, golden-brown doughnuts are uniquely made with mashed russet potatoes, giving them an irresistibly tender texture and a subtle depth of flavor. The dough, enriched with butter, eggs, and a hint of sweetness, is hand-kneaded, cut into traditional shapes, and fried to perfection for a crisp exterior that yields to a soft, airy center. Whether dusted with powdered sugar, sprinkled with granulated sugar, or glazed, these fastnachts are a nostalgic nod to Pennsylvania Dutch culinary heritage. With simple pantry staples and just a little time, this recipe creates 24 delectable servings destined to disappear quickly!
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Recipe Information
Ingredients
- 2 medium Russet potatoes
- 2 cups Water
- 1 cup Granulated sugar
- 1 stick Unsalted butter
- 1 teaspoon Salt
- 1 cup Milk
- 2.25 teaspoons Active dry yeast
- 6 cups All-purpose flour
- 2 large Eggs
- 4 cups Vegetable oil
Instructions
Peel and dice the potatoes. Boil them in 2 cups of water until tender, about 10-12 minutes. Drain and reserve the cooking water.
Mash the potatoes until smooth and measure out 1 cup of mashed potatoes for the recipe. Set aside to cool.
In a medium saucepan, combine the reserved potato water (1 cup), granulated sugar, butter, and salt. Heat gently until the butter melts, stirring occasionally. Remove from heat and let the mixture cool to lukewarm.
Warm the milk until it is about 110°F (just warm to the touch) and stir in the active dry yeast. Let it sit for 5-10 minutes until foamy.
In a large mixing bowl, combine the mashed potatoes, the lukewarm butter mixture, and the yeast mixture. Stir until well blended.
Add the eggs and mix thoroughly.
Gradually add the flour, 1 cup at a time, mixing well after each addition. Knead the dough until it is smooth and elastic, about 6-8 minutes by hand or 4-5 minutes using a stand mixer with a dough hook.
Place the dough in a lightly greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place until doubled in size, about 1 hour.
Once the dough has risen, punch it down and turn it out onto a floured surface. Roll the dough to about 1/2-inch thickness.
Cut into desired shapes using a doughnut cutter, biscuit cutter, or knife. Traditionally, fastnachts are shaped as squares or triangles.
Let the cut dough rise on a floured surface for 30-40 minutes until puffy.
Heat the vegetable oil in a deep fryer or large, heavy-bottomed pot to 365°F.
Fry the fastnachts in batches, placing them carefully into the hot oil. Cook for about 1-2 minutes per side, or until golden brown.
Remove from the oil using a slotted spoon and place on a paper towel-lined plate to drain excess oil.
Serve warm. Dust with powdered sugar, sprinkle with granulated sugar, or glaze if desired.
Nutrition Facts
Calories |
11995 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 954.3 g | 1223% | |
| Saturated Fat | 182.7 g | 914% | |
| Polyunsaturated Fat | 537.8 g | ||
| Cholesterol | 642 mg | 214% | |
| Sodium | 2691 mg | 117% | |
| Total Carbohydrate | 840.7 g | 306% | |
| Dietary Fiber | 27.0 g | 96% | |
| Total Sugars | 217.8 g | ||
| Protein | 108.6 g | 217% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 566 mg | 44% | |
| Iron | 39.5 mg | 219% | |
| Potassium | 3395 mg | 72% | |
*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.
