German Fastnachts: Delicious Potato Doughnuts Perfect for Shrove Tuesday
There’s something truly special about Fastnachts, also known as Raised Doughnuts among the Mennonites. Traditionally enjoyed on Shrove Tuesday by Lutherans, these delightful doughnuts can be savored any time of the year. They are wonderfully warm or cold, perfect with a drizzle of maple syrup or simply dusted with sugar. Whether you’re preparing for a festive occasion or simply craving a delicious treat, these Fastnachts will surely impress. Here’s a step-by-step guide to making these scrumptious potato doughnuts.
Ingredients
- 1/2 cup warm water
- 1 teaspoon sugar (for dissolving yeast)
- 1 cup mashed potatoes
- 1 cup sugar (for the dough)
- 1 cup lukewarm water or milk
- 3/4 cup melted butter
- 3 large eggs
- 1 teaspoon salt
- 5 cups all-purpose flour (approximate, for stiff dough)
- 1 cup all-purpose flour (for mixing)
- Vegetable oil (for frying)
Preparation Time
- Prep Time: 30 minutes
- Cook Time: 6 minutes
- Total Time: 36 minutes
Instructions
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Activate the Yeast: In a small bowl, dissolve 1 teaspoon of sugar in 1/2 cup of warm water. Stir in the yeast and let it sit for about 5-10 minutes until frothy. This activates the yeast and gets it ready for the dough.
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Prepare the Dough Mixture: In a large mixing bowl, combine 1 cup of mashed potatoes with 1 cup of sugar. Gradually add 1 cup of warm water or milk. Stir in the yeast mixture. Mix until well combined.
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Add the Flour: Start adding the flour, a cup at a time, mixing thoroughly after each addition until the dough begins to pull away from the sides of the bowl. You’ll use about 5 cups of flour, but keep an eye on the consistency. The dough should be stiff but not too dry.
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Knead the Dough: Turn the dough out onto a well-floured surface. Knead the dough for about 3 to 5 minutes, adding a small amount of extra flour if necessary to prevent sticking. The dough should be smooth and elastic.
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First Rise: Grease a large bowl with a little oil. Place the dough in the greased bowl, turning it once to coat it with oil. Cover with a thin towel and let it rise in a warm, draft-free place for about 2 hours, or until it has doubled in size.
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Shape the Doughnuts: After the dough has risen, turn it out onto a floured surface. Roll the dough to about 3/4 inch thickness. Traditional Fastnachts are cut into diamond shapes, but you can also cut them into circles or other shapes if you prefer. Use a sharp knife to cut a slit across the top of each doughnut.
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Second Rise: Place the cut doughnuts on a baking sheet lined with parchment paper. Cover them with a towel and let them rise in a warm place until they are springy to the touch and have puffed up.
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Fry the Fastnachts: Heat a deep pan or fryer filled with vegetable oil to 375°F (190°C). Carefully drop the doughnuts into the hot oil, raising side down, using a slotted spoon to avoid overcrowding the pan. Fry until golden brown on both sides, about 2-3 minutes per side. Remove from the oil and drain on paper towels.
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Optional Baking: If you prefer a less greasy option, you can also bake the Fastnachts. Place them on a baking sheet and bake in a preheated oven at 375°F (190°C) for about 12-15 minutes or until golden brown.
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Serving Suggestions: Serve your Fastnachts warm or at room temperature. They are delightful with a sprinkle of powdered sugar or a drizzle of maple syrup.
Nutritional Information (per donut)
- Calories: 296.5
- Fat Content: 8.1 g
- Saturated Fat Content: 4.7 g
- Cholesterol Content: 50.2 mg
- Sodium Content: 209 mg
- Carbohydrate Content: 50.9 g
- Fiber Content: 1.2 g
- Sugar Content: 20.5 g
- Protein Content: 5.2 g
These German Fastnachts are sure to become a family favorite, whether enjoyed during special occasions or as a comforting treat any day of the week. Enjoy the rich tradition and delightful flavor of these homemade doughnuts! 🍩✨
