Recipe - Fastnachts Doughnuts

1 cup Milk
Three fourths cup Sugar
2 lg Eggs
One fourth cup Warm water, (105115
degrees)
Oil or shortening, for
frying
Ground cinnamon, (opt.)
1 cup Mashed potatoes
1/3 cup Butter, softened
1 pack Active dry yeast
5 One fourth cup Unsifted allpurpose flour
Sugar, for coating

Scald milk, set aside to cool to lukewarm. In large bowl, with wooden
spoon, beat together mashed potatoes, sugar and butter. Beat in eggs, 1 at
a time. In measuring cup or small bowl, sprinkle yeast over warm water.
Stir and set aside to soften. Gradually beat milk into potato mixture. Beat
yeast mixture and 3 cups flour into potato mixture. Gradually stir another
1 Three fourths cups flour into dough. Turn out onto board sprinkled with remaining
One half cup flour. Knead dough until smooth and shiny, about 3 minutes. Lightly
oil in large bowl. Place ball of dough into bowl, turning to bring oiled
side up. Cover and let dough rise in warm place, 80 to 85 degrees, away
from drafts until double in size, about 45 minutes. When dough has doubled,
punch down and divide in half. Or cut dough with a doughnut cutter. Save
"holes" to fry separately. Set aside on a well oiled tray until fastnachts
are almost double in size, about 45 minutes. Meanwhile, heat 3" of oil or
enough shortening to make 3" in heavy Dutch oven, deep skillet, or deep fat
fryer to 370 degrees. When fastnachts are almost double in size, fry
several at a time until golden, turning once. Remove from fat and drain on
paper towels. While fastnachts are still hot, dip in granulated sugar to
coat completely. If desired, part of them may be dipped into a mixture of 1
cup sugar and 2 teaspoons cinnamon. Fastnachts are best served right away.
If storing them, let cool completely and then place in air tight tin or
cookie jar

Recipe by: CookBook USA

Posted to MCRecipe Digest V1 #466 by Gerald Edgerton jerrye@wizard.com
on Feb 02, 1997.