This fried donut is made with potatoes and other simple ingredients. They're crispy on the outside with a dense moist middle. They're a simple delicious donut adorned with granulated sugar or powdered sugar.
Cuisine American, German
Keyword German doughnuts fastnachts recipe
Prep Time 45minutes
Cook Time 15minutes
rising time 10hours
Total Time 11hours
Author Joanne Schweitzer
4lbsflourmay need up to 5 lbs
4cupsstarchy wateruse water from
2/ 1/4cupssugar, divided
.75tspfast rising yeastensure it's not expired or older than 3 months.
30ozcorn oil, vegetable oil or shortening
First, peel potato and cut it into cubes. Boil it until soft. Save the starchy water. Mash potato cubes and measure out one cup.
Measure the starchy water and add more water until you have 4 cups.
Proof yeast if you think it is old or wasn't stored properly.
Then, in a very large bowl (3 gallons or so because it'll rise in this bowl overnight) add two cups of sugar, mashed potatoes, very warm starchy water (temperature should be 110-120F for yeast to rise) and yeast. This is very warm/hot water. It's best to use a thermometer. Stir.
Check back in a few minutes. You should start to see some foam which means the yeast is working. If there is no foam at all, the yeast could be dead and you should get a new packet. Let it sit for 1 hour. It's o.k. if it sits longer (up to three hours.)
Add in the butter, eggs, salt, and two cups of flour at a time. Use a mixer or stand mixer with a dough hook. Add enough flour until it's only slightly sticky when you touch the dough. It should spring back a little when you touch it. Place the dough in a 3 gallon or so bowl covered with a clean dish towel to rise overnight.
This is what the dough looks like after it sits overnight. It will have doubled in size and fill the container.
Line 5 sheet pans with wax paper.
Add flour to counter and pull out a handful at a time to roll onto floured surface. Roll out long pieces as shown. Then, pull apart the size donut you want to make. Knead it in your hands and push a hole through the middle. Add it to the sheet pan lined with wax paper.
After you've rolled out all of the donuts. Let them sit for one hour for the third rise.
Add oil to a frying pan and turn the fan on high. The oil temperature should reach 400-425F. Line a platter with paper towels to place cooked donuts upon.
Carefully place the donuts in the hot oil and cook on each side for 2-4 minutes. When you see the bottom edge of donut is brown, it's time to flip it. As soon as you remove each donut, sprinkle sugar on top while the donut oil is still wet so the sugar adheres to it a little better or you can just remove all of the donuts and sprinkle with sugar all at once.
Change oil midway through frying the donuts. The oil will get brown. Pour it into a glass container (plastic will melt with hot oil) that you can discard. Put new oil in the frying pan or fryer and continue with previous step.
Store leftovers in a plastic zipper bag or air tight container for up to three days. Donuts are freshest the day they're made. These donuts will get more dense after the first day.Sprinkle with granulated sugar or powdered sugar. Spread with your favorite preserves, if you wish.NOTE: I discarded 8 oz of oil after making these donuts. Therefore, the nutritional information doesn't take this into account. So, I'm happy to say the calorie and fat counts in this nutritional label are lower than reported but, it's too hard to get an accurate count.