Ingredients
Method
Step 1 – Activate the Yeast
- In a small bowl, mix warm milk with yeast and a pinch of sugar. Let it rest for 5–10 minutes until foamy on top.
Step 2 – Make the Dough
- In a large mixing bowl, beat together mashed potatoes, butter, sugar, and eggs until smooth. Stir in the yeast mixture. Add flour and salt gradually, mixing until a soft dough forms. It should pull away from the sides of the bowl without sticking too much.
Step 3 – Let It Rise
- Cover the bowl with a clean kitchen towel and set it in a warm place. Let the dough rise for about 1½ to 2 hours or until it doubles in size.
Step 4 – Shape the Donuts
- On a floured surface, roll out the dough to about ½ inch thick. Cut into squares or circles — traditional Fastnachts are often square with a slit in the center.
Step 5 – Fry the Donuts
- Heat oil or lard in a heavy pot to 350°F (175°C). Fry a few donuts at a time for 2–3 minutes per side, or until golden brown. Don’t overcrowd the pan. Remove with a slotted spoon and drain on paper towels.
Step 6 – Coat and Serve
- While still warm, roll them in sugar or dust with powdered sugar. You can also toss them in cinnamon sugar or drizzle with honey if you like.
Notes
- Mashed potatoes are key! They keep the dough soft and moist.
- For a traditional flavor, use lard instead of vegetable oil.
- These taste best the same day, but you can reheat leftovers in the oven for a few minutes.
- Try rolling them in cinnamon sugar for extra warmth and spice.
- If you want a lighter texture, add a splash more milk and let the dough rise an extra 30 minutes.