Faschnauts German/PA Dutch (Potato Donuts) Recipe Potato donuts
Line 5 sheet pans with wax paper. Add flour to counter and pull out a handful at a time to roll onto floured surface. Roll out long pieces as shown. Then, pull apart the size donut you want to make. Knead it in your hands and push a hole through the middle. Add it to the sheet pan lined with wax paper.
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Step 4: Create the Dough: a. Gradually add the stone-ground artisanal flour milled from ancient grains to the wet ingredients, mixing as you pour. b. Pour in the activated yeast mixture and continue to mix until a cohesive dough forms. c. Slowly incorporate the warmed potato mixture into the dough.
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Last Updated on February 29, 2024 . Growing up in a close-knit community nestled in the heart of the countryside, one of my fondest memories revolves around a traditional delicacy known as potato fasnacht.
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Add flour and mix thoroughly. Cover bowl and set in warm place, overnight or until sponge has doubled. For dough, use a medium-sized mixing bowl and cream together sugar and shortening. Add the nutmeg, salt, and eggs and mix thoroughly. Pour this mixture into the bowl containing the sponge and mix together.
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2 Tablespoons baking powder. 5 cups flour. Mix everything together except flour. Mix flour in slowly. Divide the dough in half. Roll ½ inch thick. Cut with a donut cutter or use a knife to cut into triangular shaped pieces. Deep fry in hot fat or oil until done. Serve with sugar or molasses.
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Gather the ingredients. In a medium saucepan, warm the milk and add butter until it has melted. In a large bowl, add salt, sugar, and nutmeg. Pour in the milk and melted butter mix. Stir and set aside until it's lukewarm. When the bowl's contents are lukewarm, mix in beaten eggs and yeast. Add 3 cups of flour.
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Dissolve the yeast and ½ teaspoon sugar in warm water. Add to the potato mixture and mix well. Add 2 cups flour and mix again. Let rise for 25 minutes and add the beaten egg to the mixture. Add flour, stirring with a large spoon. Knead for about 3 to 5 minutes. Place the dough in the greased bowl.
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Mix sugar and mashed potato; mix in lard, eggs, salt and beat. Add warm potato water and milk. Beat. Add yeast and beat. Add flour slowly until dough is not too sticky, but still moist. Cover dough with cloth and piece of plastic. Let raise until double in size, approximately 3 1/2 - 4 hours.
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Dissolve the yeast in ¼ cup lukewarm water (100-110 degrees F) and add to batter. In a separate bowl, combine 2 cups flour and 2 cups lukewarm milk. The resultant flour/milk batter should drop readily from a spoon. Add this batter to the initial batch of potato batter. Cover the bowl, set it in a warm place and allow it to rise overnight.
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Mix potatoes, sugar, potato water and flour; add yeast dissolved in water. Let rise in a warm place for several hours. Then add 1 cup sugar, 1 cup lukewarm water or milk, 3/4 cup melted butter, 3 eggs, salt and about 5 cups flour for stiff dough. Turn onto a well floured board and knead for about 3 to 5 minutes.
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Turn onto floured baking sheet or board, pat or roll until 1/3 inch thick and cut with doughnut cutter or sharp paring knife. Cover to prevent drying and let rise until doubled. Fry in deep hot fat about 375 degrees Fahrenheit. (A slotted spoon works well to handle doughnuts safely while deep frying.)
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Line a baking sheet with a split paper bag. In a deep fryer or Dutch oven, pour enough oil to fill no more than halfway up the side. Heat the oil until a deep-frying thermometer inserted in the oil reaches 365 degrees F. Gently place the doughnuts into the oil, two at a time. Cook until golden brown, about 2 minutes per side.
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While potatoes are cooling put about 4 pounds of flour in a large pan. Add sugar and salt, mixing well. Add eggs and mix by hand. Add yeast to potato mixture, then add this to the flour mixture, mixing well. At this stage the dough will probably be very sticky and you may not be able to get the flour completely mixed in, don't worry about it.
Pennsylvania Dutch Fasnacht Doughnuts Beyond the Butter® Recipe
Let the yeast proof (or sit) for 10 minutes. 4 ½ teaspoon 2 packages Active Dry Yeast, ½ cup Warm Water. Add in the melted butter, cooled milk, salt, granulated sugar, nutmeg, and eggs. Then set the mixer speed to low and add in the flour one cup at a time, until the dough begins to form.
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Mix 1 cup sugar and cinnamon in a bowl; set aside. Combine milk, mashed potatoes, 1⁄2 cup sugar, and the shortening; beat, using a hand mixer, until combined. Combine water, remaining sugar, and.
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In a medium bowl, sprinkle the yeast over the warm milk, add a pinch of sugar and whisk together. Set aside in a warm place to rise, 5 to 10 minutes. In a large bowl or in the bowl of a stand mixer fitted with the dough hook, combine flour, mashed potatoes, 1/2 cup sugar and salt. Add the yeast mixture, butter and beaten egg.
