Fastnachts
intro
Pillowy, lightly sweet fried potato doughnuts, a traditional German and Pennsylvania Dutch carnival treat made to use up rich ingredients before Lenten fasting.
Ingredients
Steps
Activate the yeast
Warm 180ml (3/4 cup) whole milk to 43°C (110°F), then pour into a small bowl. Stir in 1 teaspoon of the measured granulated sugar and the full 7g (2 1/4 tsp) packet of active dry yeast. Let sit for 5-7 minutes in a warm, draft-free spot until the mixture forms a frothy 1/4-inch foamy layer on top, confirming the yeast is active.
Mix the dough base
In a large stand mixer fitted with a dough hook, combine the cooled 120g (1/2 cup) mashed russet potato, remaining granulated sugar (all but the 1 teaspoon used to activate yeast), 2 room-temperature large eggs, 57g (4 tbsp) melted cooled unsalted butter, and 1 tsp fine sea salt. Pour in the activated yeast mixture, then mix on low speed for 1 minute until ingredients form a loose, uniform pale yellow mixture.
Knead and proof dough
Gradually add 480g (4 cups) all-purpose flour to the mixer bowl, 1/2 cup at a time, mixing on low speed for 8-10 minutes until a smooth, soft, slightly tacky dough forms that pulls cleanly away from the bowl sides. Grease a large clean glass bowl with 1 teaspoon of neutral oil, place the dough inside, turn to coat all sides, cover with a damp cotton kitchen towel, and let rise in a 24°C (75°F) draft-free spot for 60 minutes until doubled in volume.
Shape the fastnachts
Punch the risen dough firmly in the center to release all trapped air, then turn out onto a lightly floured work surface. Roll the dough to a uniform 1/2-inch thickness with a wooden rolling pin, then use a 3-inch round cookie cutter to cut 12 even dough circles. Cut a small 1/2-inch slit in the center of each circle to prevent uneven puffing during frying, then arrange pieces 1 inch apart on a parchment-lined baking sheet.
Second rise and heat oil
Cover the shaped dough pieces with a dry kitchen towel and let rise for 20 minutes until slightly puffy and soft to the touch. While the dough rests, pour 1.9L (8 cups) neutral canola or vegetable oil into a large heavy-bottomed Dutch oven, heat over medium heat to 180°C (350°F), and clip a candy thermometer to the pot side to maintain consistent temperature throughout frying.
Fry doughnuts in batches
Carefully lower 2-3 dough pieces into the hot oil at a time, taking care not to splash hot oil or overcrowd the pot (which drops oil temperature). Fry for 90 seconds per side until deep golden brown on both surfaces, using a slotted metal spoon to flip each fastnacht halfway through cooking. Transfer cooked fastnachts to a wire rack set over a paper-towel-lined baking sheet to drain excess oil for 2 minutes.
Dust and serve warm
While fastnachts are still slightly warm (around 49°C/120°F), add 120g (1 cup) powdered sugar to a large brown paper bag, add 2-3 fastnachts at a time, fold the bag top closed, and shake gently to coat the doughnuts evenly in sugar. Serve immediately for the softest, pillowy texture.
Tips
2.Keep your frying oil steady between 175–180°C (345–355°F) during cooking: oil that is too hot will burn the doughnut exterior before the interior cooks through, while oil that is too cool will make the dough absorb excess grease and turn soggy.
3.For a classic Pennsylvania Dutch serving variation, skip the powdered sugar and split cooled fastnachts open to spread with spiced apple butter or sour cherry jam.
OMG these fastnachts are SO good! I made a double batch for my kid’s elementary school carnival potluck last weekend and every single one was gone in 10 minutes flat. I was a little nervous about the dough rising step since I’ve messed up yeast doughs so many times before, but the instructions were super straightforward even for a medium-difficulty recipe. My kids begged me to make another batch as soon as we got home! Total game changer for our annual Fat Tuesday celebrations from now on.
Wait, these are way better than the regular glazed doughnuts I pick up from the shop down the street! I will say, I had to add a tiny bit more flour than the recipe called for because my dough was super sticky when I was kneading, but otherwise it turned out perfect. I brought a half dozen to my hiking group meetup outside Boulder and everyone was hounding me for the recipe. The 2 hour 15 minute cook time felt totally manageable even on a lazy Sunday, even with the two rise periods—no rush at all.
I grew up eating fastnachts every Fasching when my German grandpa would make them, and I’ve been chasing that exact taste for decades since he passed. This recipe is the closest I’ve ever gotten to his! The texture is spot on—light, not too sweet, perfect with a cup of black coffee. I did cut the fry time a tiny bit because my countertop fryer runs hot, but otherwise followed the recipe to the letter. My 10-year-old granddaughter said they taste just like the stories I tell her about great-grandpa’s kitchen. 🥹
Total game changer! I made a big batch on Sunday to have for quick breakfasts throughout the work week, and they held up way better than I thought they would—just pop one in the microwave for 10 seconds and it tastes fresh out of the fryer. I did a mix of toppings: powdered sugar, cinnamon sugar, and a simple vanilla glaze for variety, and my roommate is already begging me to make them again for our Fat Tuesday get-together next month. Don’t be intimidated by the medium difficulty rating, it’s totally doable even if you don’t fry stuff super often!