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Fastnacht Doughnuts Recipe

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This recipe for Fastnacht Doughnuts, by , is from Farm Kitchen - The Cornucopia, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sally Winkler
Added: Monday, July 17, 2006

Category:
Category:

Ingredients:  
Ingredients:  
3 or 4 medium potatoes boiled and mashed. Use the water they are boiled in to make 1 pint.

Beat in:
1 qt. flour, or enough to make a stiff dough
1 cake yeast dissolved in a little luke warm water. Let stand overnight.

Next morning add:
1 pt. scalded milk
1/2 c sugar
1/4 c shortening
1/4 c butter
4 tsp. salt
2 eggs
2 qt. or more flour.

Directions:
Directions:
Beat and knead until it bubbles and let raise to double its bulk. Roll out, cut out and let raise.

Fry in deep hot fat.

Sprinkle with powdered sugar.

Personal Notes:
Personal Notes:
This version is an old one copied pretty much as Aunt Sally wrote it. I don't think Mom used mashed potatoes in her recipe, but am sure we had our share of Aunt Sally's Fast Nachts.

 

 

 

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