Happy Faschnaut Day!

Avia arrived on Monday for a week long visit with us in (hopefully) warm and sunny Florida. DaddyO was excited her trip would fall over Faschnaut Day and that meant she just might treat us to her delicious potato doughnuts.

DaddyO has many fond memories of coming home from school as a child and helping his mom make dozens of faschnauts on Fat Tuesday. They made glazed, cinnamon sprinkled, and sugared. This year EJ got to help Avia make an assortment of the German doughnuts and I got to learn her recipe!

baking with Avia

Edna Ruth Byler's Potatoe Doughnuts
(from the More With Less cookbook)

Dissolve:
3 pkg. dry yeast in
1 c. lukewarm water

Mix in large bowl:
1 qt. scalded milk
2 c. mashed potatoes (no milk ad
ded)
1c. fat (half butter, half margarine)
1 c. sugar

Let cool to lukewarm then add:
yeast mixture
6 c. flour

Let stand until mixture foams up (about 20 minutes).
Add:
2 eggs, beaten
1 T. salt
11-12 c. additional flour


A little more flour may be needed, but dough should be soft. Turn out on flored board and knead until satiny. Let raise in warm place until doubled in bulk.

Roll out dough, cut doughnuts, place on trays and let raise until not quite double. Fry in hot shortening (375 degrees). When drained and while still hot dip in glaze mixture. Insert a stick through holes and let a number of doughnuts drain over glaze bowl until next ones are ready to do.

Glaze
Combine:
1 lb. powdered sugar
1 T. margarine
1 t. vanilla

dash of mace

enough rich milk to make thin icing


Makes: 100 doughnuts

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