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Fastnachtkuche (Raised Doughnuts) II

This recipe uses the original diamond shape doughnuts.

Pennsylvania Dutch Cooking from AlansKitchen.comMakes about 5 dozen doughnuts.


Doughnut Starter

  • 1 - package active dry yeast
  • 1/4 - cup potato water, lukewarm
  • 3 - potatoes, boiled and mashed
  • 1/2 - teaspoon salt
  • 1 - cup all-purpose flour, sifted

Flour mixture

  • 5 - cups all-purpose flour (plus), sifted
  • 2 - cups milk, scalded and cooed to lukewarm

Egg mixture

  • 4 - eggs, beaten
  • 1/2 - cup butter, melted
  • 1 - cup sugar
  • 1/2 - teaspoon mace


  • Dissolve the yeast in water. 
  • In a mixing bowl, mix the mashed potatoes, yeast mixture, salt, and flour. 
  • Cover with plastic wrap and let rise until double in size about 2 hours.
  • Next, add to the starter, the flour mixture of flour, milk, and mix. 
  • Cover with plastic wrap and let rise until double in size.
  • Finally, add in the egg mixture of eggs, butter, sugar, mace, and mix. 
  • Remove from bowl and place on floured board. Knead until stiff enough to roll out. (Add flour if necessary.) 
  • Return dough to a greased bowl. 
  • Let rise until double in size.
  • In a deep fryer, pour in high quality fat with a "high smoke point" and temperature at 360 F.
  • Take a floured diamond shape cutter, and cut out doughnuts. 
  • Take a sharp knife and slit across the top. Let the dough rest for 15 minutes. 
  • Then quickly deep-fry the doughnuts until golden brown. 
  • Remove and drain on paper towels.

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