📝 About This Recipe
Deeply rooted in the Pennsylvania Dutch and German 'Fastnacht Day' traditions, these golden, square-cut donuts are the ultimate celebration of indulgence before the Lenten season begins. Unlike standard yeast donuts, authentic Fastnachts incorporate mashed potatoes into the dough, resulting in an incredibly moist, dense, and pillowy texture that stays fresh longer. Fried to a deep mahogany and tossed in granulated sugar, they offer a nostalgic taste of European carnival history in every bite.
🥗 Ingredients
The Potato Base
- 1 medium Russet potato (peeled and cubed)
- 1/2 cup Potato cooking water (reserved from boiling the potato)
The Yeast Mixture
- 1/2 cup Whole milk (warmed to 110°F)
- 2.25 teaspoons Active dry yeast (one standard packet)
- 1 teaspoon Granulated sugar (to feed the yeast)
The Dough
- 4.5 to 5 cups All-purpose flour (plus extra for dusting)
- 3/4 cup Granulated sugar
- 1/2 cup Unsalted butter (softened to room temperature)
- 2 Large eggs (room temperature, lightly beaten)
- 1 teaspoon Fine sea salt
- 1/2 teaspoon Ground nutmeg (freshly grated is best)
Frying and Finishing
- 1 quart Vegetable oil or Lard (for deep frying)
- 1 cup Granulated sugar (for coating)
- 1 tablespoon Ground cinnamon (optional, for mixing with sugar)
👨🍳 Instructions
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1
Boil the peeled and cubed potato in a small pot of water until very tender, about 15 minutes. Drain, reserving 1/2 cup of the starchy cooking water. Mash the potato thoroughly until completely smooth (no lumps!) and measure out 1/2 cup of packed mashed potatoes.
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2
In a small bowl, combine the warm milk, 1 teaspoon of sugar, and the yeast. Let it sit for 5-10 minutes until it becomes foamy and fragrant.
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3
In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter and 3/4 cup sugar until light and fluffy. Add the 1/2 cup of mashed potatoes and mix until well combined.
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4
Switch to the dough hook. Add the yeast mixture, the reserved potato water, the beaten eggs, salt, and nutmeg. Mix on low speed to combine.
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5
Gradually add the flour, one cup at a time. Continue mixing until a soft, slightly sticky dough forms that pulls away from the sides of the bowl. You may not need all 5 cups of flour; stop when the dough is manageable but still supple.
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6
Knead the dough on medium-low speed for 5-7 minutes (or by hand on a floured surface) until smooth and elastic.
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7
Place the dough in a lightly greased bowl, cover with a damp cloth, and let rise in a warm, draft-free spot until doubled in size, about 60-90 minutes.
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8
Punch the dough down to release air. Turn it out onto a lightly floured surface and roll it out to a thickness of about 1/2 inch.
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9
Using a pizza cutter or sharp knife, cut the dough into 2-inch squares or diamonds. Traditional Fastnachts are never round! For a more thorough fry, you can cut a small slit in the center of each square.
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10
Place the cut squares on a parchment-lined baking sheet, cover lightly, and let rise again for 30-45 minutes until puffed.
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11
In a heavy-bottomed pot or Dutch oven, heat 2-3 inches of oil to exactly 365°F (185°C). Use a candy thermometer to monitor the temperature closely.
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12
Carefully drop 3-4 dough squares into the hot oil. Fry for about 1-2 minutes per side until they reach a deep golden brown. Do not overcrowd the pot.
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13
Remove with a slotted spoon and drain briefly on a wire rack set over paper towels.
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14
While still warm, toss the donuts in a bowl of granulated sugar (or cinnamon-sugar) until evenly coated.
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15
Serve immediately while warm for the best texture and flavor.
💡 Chef's Tips
Ensure your mashed potatoes are completely smooth; a potato ricer is perfect for this to avoid lumps in the dough. Always use a thermometer to maintain the oil at 365°F; if the oil is too cool, the donuts will be greasy; if too hot, they will burn on the outside while remaining raw inside. Don't skip the potato water! The starch in that water is the secret to the unique, long-lasting softness of the crumb. For a truly authentic 'Pennsylvania Dutch' experience, use lard for frying instead of vegetable oil for a richer flavor. If the dough is too sticky to handle after the first rise, refrigerate it for 30 minutes to make rolling and cutting easier.
🍽️ Serving Suggestions
Serve warm with a side of dark molasses or maple syrup for dipping, as is traditional in many German households. Pair with a hot cup of strong black coffee or a spiced tea to cut through the richness of the fried dough. Slice them in half and spread with a tart plum jam (Pflaumenmus) or apple butter. For a modern twist, serve with a side of warm vanilla bean custard or chocolate ganache.