Old fashion Amish Fasnachts a potato doughnut! JUST IN TIME FOR FAT TUESDAY TOO!

                                                                             

This year 2015 I added GLAZED to my Fasnachts, as requested by my children! I always do plain & powdered sugar Fasnachts as tradition but I caved & made 1/2 of these years Fasnachts GLAZED! Too good to not do! Look for the glaze recipe at the bottom of this post!

1 cup sugar
1 cup mashed potato (plain nothing added)
1/2 cup shortening
3 eggs
1 1/2 tsp salt
1 tsp. vanilla
1/4 tsp nutmeg (if desired)
2 packs yeast
1 cup warm water ( use the water from making the potatoes!)
5 cups flour

beat mashed potato with sugar, add shortening & beat . Add eggs, salt & vanilla. Dissolve yeast in warm, potato water then beat into potato mixture. Beat in about 3 cups of flour, that you stirred nutmeg in (if using). Dump out onto flour surface & need in the rest of flour until dough is no longer sticky.You might need more or less flour at this stage. You want the dough to no longer be sticky, play it by ear. Put in bowl, cover with cloth & let rise until doubled.  Once doubled roll out dough 1/2 inch thick. Cut into rectangles lay out on flat surface covered in wax paper. Let rise until almost doubled in size & puffy. Fry in shortening 350 - 375 degrees that is 4 inches deep. Turn doughnut over once to brown on both sides. Once brown remove from fryer & drain onto paper towels. Once cool dredge doughnut in powdered sugar. Store in air tight container. Makes 3 dozen.
FOR THE GLAZE:
4 Cups Powdered Sugar
1/4 TSP Salt
2 TSP Vanilla
Add milk just enough to make a thin glaze about the consistency of Chocolate syrup! Mix well with whisk. Dip still warm but not hot Fasnachts into the glaze first the tops & then the bottoms. Let sit on raised racks to set up. Once all are dipped go back & dip again if you like a heavy glaze! Mine are double dipped of course!