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Fresh Fastnacht Doughnuts (photo: Nathan Shields, Messiah Lifeways)

Yield: 2 dozen

1 cup mashed potato
2 cups scalded milk
1/2 cup sugar
1 stick margarine
1 packet rapid rise yeast
½ tsp sugar
1/4 cup lukewarm water
2 cups of flour
1 egg (beaten)
1 1/2 tsp. salt
5 cups of flour
3 lbs. shortening

1. Boil and mash 1 cup of potatoes. Scald milk and add it to the mashed potatoes in a mixing bowl. Add 1/2 cup sugar and 1 stick of margarine. Mix well and cool to room temperature.

2. Dissolve yeast and 1/2 teaspoon sugar in luke-warm water. Mix the yeast and potato mixture together.  Combine 2 cups of flour and mix well.  Cover with a towel and place in a warm area for 30 minutes.

3. Beat the egg and add the salt then add to the potato/yeast mix.  Add about 5 cups of flour to the mix making sure it is to work it through the mixture as it is added.  Knead the dough while adding flour until the dough is not sticky.  Place in a large greased bowl and cover with a towel.  Allow the dough to rise for about 2 hours or until it has doubled in size.

4. Roll dough to ¾” thickness and then use a pizza cutter or a knife to cut the dough into 3” x 3” squares. Place on greased trays so they are about 2” apart and cover the tray with a towel.  Let the squares rise for about an hour or until they have doubled in size.

5. In a skillet, heat the shortening to 375 degrees.  Deep fry the fastnacht until golden brown then turn it over and continue frying until the other side has turned brown.  Drain on paper towels to remove excess oil.  Roll in a mixture of cinnamon and sugar and serve.