Pennsylvania Dutch Fasnacht Doughnuts Beyond the Butter® Recipe
Gather the ingredients. In a medium saucepan, warm the milk and add butter until it has melted. In a large bowl, add salt, sugar, and nutmeg. Pour in the milk and melted butter mix. Stir and set aside until it's lukewarm. When the bowl's contents are lukewarm, mix in beaten eggs and yeast. Add 3 cups of flour.
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Let the yeast proof (or sit) for 10 minutes. 4 ½ teaspoon 2 packages Active Dry Yeast, ½ cup Warm Water. Add in the melted butter, cooled milk, salt, granulated sugar, nutmeg, and eggs. Then set the mixer speed to low and add in the flour one cup at a time, until the dough begins to form.
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Add flour and mix thoroughly. Cover bowl and set in warm place, overnight or until sponge has doubled. For dough, use a medium-sized mixing bowl and cream together sugar and shortening. Add the nutmeg, salt, and eggs and mix thoroughly. Pour this mixture into the bowl containing the sponge and mix together.
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Laura Wolfgang's Fastnacht recipe 1 c. mashed potatoes 3 T. soft shortening 2 T. sugar 1 ½ t. salt ½ c. scalded milk, cooled 1 pk. dry yeast ½ c. potato water 1 egg, beaten 3-3 ¼ c. all purpose flour. Combine shortening, sugar and salt with milk. Cool to lukewarm. Add the yeast that has been dissolved in ½ c. potato water. Stir in egg.
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2 Tablespoons baking powder. 5 cups flour. Mix everything together except flour. Mix flour in slowly. Divide the dough in half. Roll ½ inch thick. Cut with a donut cutter or use a knife to cut into triangular shaped pieces. Deep fry in hot fat or oil until done. Serve with sugar or molasses.
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Step 4: Create the Dough: a. Gradually add the stone-ground artisanal flour milled from ancient grains to the wet ingredients, mixing as you pour. b. Pour in the activated yeast mixture and continue to mix until a cohesive dough forms. c. Slowly incorporate the warmed potato mixture into the dough.
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To fry doughnuts: Place the oil in a deep pan high enough to hold the oil half way up the sides. Heat to 360° over medium heat. Carefully fry the doughnuts, about 5 to 7 at a time, until well-browned on one side, about 3 minutes. Flip to other side and brown another 3 minutes. Remove from oil and drain on paper towels.
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Dissolve the yeast in ¼ cup lukewarm water (100-110 degrees F) and add to batter. In a separate bowl, combine 2 cups flour and 2 cups lukewarm milk. The resultant flour/milk batter should drop readily from a spoon. Add this batter to the initial batch of potato batter. Cover the bowl, set it in a warm place and allow it to rise overnight.
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Turn onto floured baking sheet or board, pat or roll until 1/3 inch thick and cut with doughnut cutter or sharp paring knife. Cover to prevent drying and let rise until doubled. Fry in deep hot fat about 375 degrees Fahrenheit. (A slotted spoon works well to handle doughnuts safely while deep frying.)
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Mix 1 cup sugar and cinnamon in a bowl; set aside. Combine milk, mashed potatoes, 1⁄2 cup sugar, and the shortening; beat, using a hand mixer, until combined. Combine water, remaining sugar, and.
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While potatoes are cooling put about 4 pounds of flour in a large pan. Add sugar and salt, mixing well. Add eggs and mix by hand. Add yeast to potato mixture, then add this to the flour mixture, mixing well. At this stage the dough will probably be very sticky and you may not be able to get the flour completely mixed in, don't worry about it.
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They began at 5:30 a.m., preparing the dough, heating up the deep fryers, making the glazed icing, and making the center cream for cream-filled doughnuts, as well as the smaller pieces known as tidbits. Verna Zook spokeswoman said, "We have been doing this now for several years as a fundraiser for the fire company.
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Last Updated on February 29, 2024 . Growing up in a close-knit community nestled in the heart of the countryside, one of my fondest memories revolves around a traditional delicacy known as potato fasnacht.
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Line a baking sheet with a split paper bag. In a deep fryer or Dutch oven, pour enough oil to fill no more than halfway up the side. Heat the oil until a deep-frying thermometer inserted in the oil reaches 365 degrees F. Gently place the doughnuts into the oil, two at a time. Cook until golden brown, about 2 minutes per side.
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Dissolve the yeast and ½ teaspoon sugar in warm water. Add to the potato mixture and mix well. Add 2 cups flour and mix again. Let rise for 25 minutes and add the beaten egg to the mixture. Add flour, stirring with a large spoon. Knead for about 3 to 5 minutes. Place the dough in the greased bowl.
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In a medium bowl, sprinkle the yeast over the warm milk, add a pinch of sugar and whisk together. Set aside in a warm place to rise, 5 to 10 minutes. In a large bowl or in the bowl of a stand mixer fitted with the dough hook, combine flour, mashed potatoes, 1/2 cup sugar and salt. Add the yeast mixture, butter and beaten egg.
