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Fastnachtkuche (Raised Doughnuts) I

This recipe uses the original diamond shape doughnuts.

Pennsylvania Dutch Cooking from AlansKitchen.comIngredients:

Doughnut Starter
1 - cup hot, unsalted mashed potatoes
1 - cup sugar
1 - package active dry yeast
1 - cup water, lukewarm
1 - cup all-purpose flour, sifted

1 - cup sugar
1 - cup water, lukewarm
3/4 - cup butter, melted
3 - eggs
1 - teaspoon salt
6 - cups all-purpose flour, sifted


  1. In a large mixing bowl, add the starter of mashed potatoes, sugar, yeast, water, and 1 cup flour. 
  2. Cover and let rise for 2 hours.
  3. Then add the sugar, water, butter, eggs, salt, and flour. 
  4. Mix, cover, and let rise to double in size.
  5. On a floured board, lightly knead the flour (add any additional flour if needed). 
  6. Place dough in greased bowl and let raise 1-1/2 hours or until double in size.
  7. In a deep fryer, pour in high quality fat with a "high smoke point" and temperature at 360 F.
  8. Take a third of the dough and roll to 1/4-inch thickness. 
  9. Take a floured diamond shape cutter, and cut out doughnuts. 
  10. Take a sharp knife and slit across the top. Drop into deep fryer and fry. 
  11. Turn over when golden brown. 
  12. Remove from fat when golden brown and drain on paper towels.
  13. Repeat for the other two-thirds of the dough.

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