Hey Friend,
Join me in the Homestead Kitchen while I make a recipe of my Nana's, Old Fashioned Potato Doughnuts or "Fasnachts".
Thanks for watching!
Kelsey
Recipe:
Single Batch (20 3" doughnuts)
4 cups AP Flour
1/2 cup Sugar
1/4 cup mashed potatoes(plain)
1/4 reserved potato water
1/8 cup warm water
3/4 cup warm milk
1/2 tsp dry active yeast
1 egg
Combine flour and sugar together. Combine all other ingredients making sure nothing is too hot, too much heat will kill your yeast. Aim for lukewarm to warm.
Mix wet with dry and begin working the dough, kneading for 10-15 minutes until smoother and softer with a bit of spring to it. Cover in greased bowl to rise until doubled or about 1.5 hours. Remove from bowl, work again and put back in bowl to rise a second time, about 1 hour. Take dough and begin to roll out to about 1/2 inch thick, cut into desired shapes and allow to rest for 15 minutes, covered. Heat 1" of oil of choice over medium heat. Using slotted spoon lower doughnut into oil and fry for about 30 seconds per side or until just golden brown. Transfer to paper towels to absorb excess oil. Cool before dusting with powdered sugar, filling or icing doughnuts. Will keep on counter for 3 days or 5 days in the fridge.
Full Recipe:
2 cups Sugar
5lbs AP Flour
1 cup mashed potatoes
1 cup reserved potato water
4 eggs
3 cups warm milk
2 1/4 tsp dry active yeast
1/2 cup lukewarm water
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17 сен 2024
