Fastnachts

Time = 45 min prep + 3.5 hr rise + 20 min cook
Servings = makes approx 20-24 Fastnachts
Calories = 203 per fastnacht
From = Savoring the Good and Lancaster Farming

Dough Ingredients

• 2 cups whole milk
• 1 cup mashed potatoes (no salt, milk or butter added)
• 1/2 cup + 1/2 tsp white sugar
• 1 stick unsalted butter, melted
• 1 packet rapid rise yeast (rapid-rise yeast creates a fluffy texture)
• 1/4 cup luke warm water
• 6.5 cups AP flour, sifted and divided (2 cups + 4.5 cups)
• 1 egg, beaten
• 1 can Crisco shortening (3 lbs) (or similar vegetable shortening for frying)
• stand mixer

Making Fastnacht Dough and 1st Rise

1. Scald the milk. Combine scaled milk with mashed potatoes. Add 1/2 cup sugar and butter. Cool to room temperature before proceeding with the next step.

2. Dissolve yeast and 1/2 tsp sugar into lukewarm water.

3. Add yeast to the potato mixture and mix well. Add 2 cups flour and mix again.

4. Allow to rise for 25 min. Then add beaten egg to mixture.

5. Add flour, stirring with large spoon. Kneed for approx 3-5 min.

6. Place dough in a greased bowl. Cover with a thin towl and allow to rise in place for approx 2 hours or until doubled in size.

Rolling Out Fastnachts and 2nd Rise

7. On a lightly floured surface, roll dough approx 3/4 inch thick.

8. Cut the dough into 3-4 inch wide strips. Then cut the strips into 3-4 inch pieces.

9. To allow the center of the Fastnacht to fry completely, cut a small slit into the center of each piece with a sharp knife.

10. Arrange dough pieces about 2 inches apart on wax-lined trays. Cover with a thin towel. Place trays in warm place for about 45-60 min to rise, or until pieces have raised and doubled in size.

Frying Fastnachts

11. Heat shortening to 365F (check with a high-temp frying thermometer).

12. Deep fry until both sides are golden brown, turning 1 time. (ADULT ONLY JOB)

13. Drain on paper towels and cool completely before serving.

Fastnacht Toppings

To Glaze
Beat together:

• 2.5 cups confectioner's sugar
• 4 Tbsp margarine
• 1 tsp vanilla
• dash of whole milk (enough to make a thin glaze)

Drizzle glaze over slightly warm Fastnachts or dip into glaze

To Powder
Shake slightly warm Fastnachts in a bag with confectioner's sugar or a combination of confectioner's sugar and cinnamon (1 cup sugar + 2 Tbsp cinnamon).

To eat traditionally
Slice lengthwise like a bagel and spread with butter (optional), plus table syrup like Mrs. Schlorer’s Turkey Syrup or Golden Barrel Table Syrup.