Quick Recipe Version (TL;DR)
Quick Ingredients
- 3/4 cup (170 g) plain mashed russet potato, made from 1 peeled russet potato weighing approximately 8 ounces (225 g)
- 1/4 cup (60 ml) reserved, unsalted potato cooking water, warmed to 105–110°F (41–43°C)
- 1/2 cup (120 ml) whole milk, warmed to 105–110°F (41–43°C)
- 2 1/4 teaspoons (7 g) active dry yeast
- 1/3 cup (67 g) granulated sugar, divided
- 2 large eggs, at room temperature
- 1/4 cup (57 g) unsalted butter, melted and cooled
- 4 1/2 cups (540 g) all-purpose flour, plus up to 1/4 cup (30 g) for kneading and rolling
- 1 teaspoon (6 g) fine salt
- 8 cups (1.9 L) neutral frying oil, or enough for a 2-inch depth in your pot
- 1 cup (120 g) powdered sugar, for dusting
Do This
- 1. Boil the diced potato for 15 minutes until tender. Reserve 1/4 cup cooking water, mash the potato, and measure 3/4 cup.
- 2. Combine the warm potato water, warm milk, yeast, and 1 teaspoon of the measured granulated sugar. Let stand for 5 minutes until foamy.
- 3. Mix in the potato, remaining sugar, eggs, butter, flour, and salt. Knead for 8 minutes until soft, smooth, and slightly tacky.
- 4. Cover and let rise for about 75 minutes, until doubled. Roll into a 12-inch square, approximately 1/2 inch thick, and cut into 24 rectangles.
- 5. Cover the rectangles and let rise for about 45 minutes, until noticeably puffy.
- 6. Fry 3–4 at a time in 350°F (177°C) oil for 2 minutes per side. Drain on a rack, cool for 5 minutes, and generously dust with powdered sugar.
Why You’ll Love This Recipe
- Wonderfully pillowy centers: Mashed potato helps create a tender, moist dough that fries into soft, airy pillows.
- A delicate golden crust: Properly heated oil gives these doughnuts a lightly crisp exterior without making them heavy.
- Simple, comforting ingredients: Flour, eggs, milk, butter, and sugar come together into something truly special.
- A Pennsylvania Dutch tradition: Fasnachts are often enjoyed on Shrove Tuesday; this powdered-sugar version is a lovely way to share that tradition at home.
Grocery List
- Produce: 1 russet potato, approximately 8 ounces (225 g).
- Dairy: Whole milk, unsalted butter, and 2 large eggs.
- Pantry: All-purpose flour, active dry yeast, granulated sugar, powdered sugar, fine salt, and neutral frying oil such as canola or peanut oil.
Full Ingredients
For the Potato Base
- 1 russet potato, approximately 8 ounces (225 g), peeled and cut into 1-inch pieces; use exactly 3/4 cup (170 g) after cooking and mashing
- 3 cups (710 ml) water, for boiling the potato; reserve exactly 1/4 cup (60 ml) after cooking
For the Yeast Dough
- 1/4 cup (60 ml) reserved potato cooking water, warmed to 105–110°F (41–43°C)
- 1/2 cup (120 ml) whole milk, warmed to 105–110°F (41–43°C)
- 2 1/4 teaspoons (7 g) active dry yeast, equivalent to 1 standard packet
- 1/3 cup (67 g) granulated sugar, divided
- 3/4 cup (170 g) plain mashed potato, cooled to no warmer than 95°F (35°C)
- 2 large eggs, at room temperature
- 1/4 cup (57 g) unsalted butter, melted and cooled to no warmer than 95°F (35°C)
- 4 1/2 cups (540 g) all-purpose flour, measured by weight or spooned into measuring cups and leveled
- 1 teaspoon (6 g) fine salt
- Up to 1/4 cup (30 g) additional all-purpose flour, for kneading and rolling
For Frying and Finishing
- 8 cups (1.9 L) neutral frying oil, or enough to reach a depth of 2 inches (5 cm) in a deep, heavy pot
- 1 cup (120 g) powdered sugar, sifted
Step-by-Step Instructions
Step 1: Cook and mash the potato
Place the peeled, diced potato in a saucepan with 3 cups (710 ml) water. Bring to a boil, then reduce to a steady simmer and cook for 15 minutes, or until the pieces are easily pierced with a fork. Do not salt the cooking water.
Before draining, reserve 1/4 cup (60 ml) of the cooking water. Drain the potato well and mash until smooth, without adding milk or butter. Measure exactly 3/4 cup (170 g) mashed potato; save any extra for another use. Let the mash cool to 95°F (35°C) or below, and adjust the reserved water to 105–110°F (41–43°C).
Step 2: Wake up the yeast
In a large mixing bowl or the bowl of a stand mixer, combine the warm potato water, warm milk, yeast, and 1 teaspoon taken from the measured granulated sugar. Stir and let stand for 5 minutes. The mixture should become foamy or bubbly. If it remains completely inactive, replace the yeast and try again before continuing.
Step 3: Mix and knead the dough
Add the cooled mashed potato, remaining granulated sugar, eggs, and melted butter to the yeast mixture. Stir until combined. Add the 4 1/2 cups (540 g) flour and the salt, then mix until a soft, shaggy dough forms.
Knead with a dough hook on low speed for 8 minutes, or knead by hand for 10 minutes on a lightly floured surface. The dough should become smooth, elastic, and slightly tacky rather than dry. If it remains very sticky after several minutes of kneading, add flour from the extra 1/4 cup allowance, 1 tablespoon at a time. Use as little extra flour as possible; reserve some for rolling.
Step 4: Let the dough rise until doubled
Shape the dough into a ball and place it in a large, lightly oiled bowl, turning once to coat. Cover with a clean towel or food-safe wrap. Let rise in a draft-free spot at approximately 75–80°F (24–27°C) for 75 minutes, or until doubled in volume.
Use the dough’s appearance as your guide: it should look rounded and airy, and a gentle fingertip indentation should remain rather than immediately springing back. A cooler kitchen may require additional rising time.
Step 5: Roll, cut, and proof the fasnachts
Line two baking sheets with parchment and dust lightly with flour. Gently press down the risen dough, then transfer it to a lightly floured work surface. Roll into a 12-by-12-inch (30-by-30-cm) square, approximately 1/2 inch (1.3 cm) thick. If the dough keeps springing back, cover it and let it rest for 5 minutes before continuing.
Using a sharp knife or bench scraper, cut the dough into 4 rows and 6 columns to make 24 rectangles, each approximately 3 by 2 inches (7.5 by 5 cm). These fasnachts are made without center holes. Transfer them to the prepared sheets, leaving at least 1 inch (2.5 cm) between pieces. Cover loosely and let rise for 45 minutes, until puffy. A light fingertip press should leave an indentation that slowly begins to recover.
Step 6: Heat the oil and fry until golden
During the last 10 minutes of proofing, pour the oil into a deep, heavy pot to a depth of 2 inches (5 cm). Use a pot large enough that the oil fills it no more than halfway. Heat over medium heat to 350°F (177°C), checking with a deep-fry thermometer. Set a wire rack over a rimmed baking sheet nearby.
Gently lower 3–4 fasnachts into the oil, depending on the size of your pot. Fry for 2 minutes on the first side, then carefully turn and fry for 2 minutes on the second side, until evenly golden brown. Maintain the oil between 340–350°F (171–177°C), and let it return to 350°F (177°C) between batches. If checking a test doughnut, its center should reach approximately 190°F (88°C) and contain no raw dough.
Lift the fasnachts out with a spider strainer or slotted spoon and transfer to the rack. Fry the remaining pieces in batches, allowing approximately 25 minutes for all 24. Never leave heating oil unattended.
Step 7: Dust generously and serve
Let each batch cool on the rack for 5 minutes, until warm rather than piping hot. Sift powdered sugar generously over the tops, turn carefully, and dust the other sides. Use the full 1 cup (120 g) for a snowy coating across the batch, or apply less to taste.
Serve warm for the loveliest contrast: a lightly crisp, golden exterior and a soft, rich, pillowy interior. Add a fresh dusting just before serving if the first coating has begun to dissolve.
Pro Tips
- Keep the potato plain: Freshly cooked, finely mashed potato gives the most predictable dough. Leftover mashed potatoes containing extra cream, butter, or salt can change its texture.
- Measure flour gently: Weighing is best. If using cups, spoon in the flour and level it rather than scooping directly from the bag.
- Watch the rise, not just the clock: Properly proofed dough feels light and puffy. Underproofed pieces tend to fry up dense.
- Use an oil thermometer: Oil that is too cool produces greasy doughnuts; oil that is too hot browns the outside before the center cooks.
- Drain before dusting: A rack lets excess oil drip away without trapping steam underneath, and a brief cooling period keeps the powdered sugar from immediately melting.
Variations
- Cinnamon sugar: Replace the powdered sugar with 3/4 cup (150 g) granulated sugar mixed with 2 teaspoons ground cinnamon. Toss the drained fasnachts in the mixture while still warm.
- A hint of nutmeg: Add 1/4 teaspoon ground nutmeg to the flour for a gently spiced dough.
- Molasses at the table: Serve the powdered fasnachts with a small dish of molasses for dipping, a nod to another traditional way of enjoying them.
Storage & Make-Ahead
Storage: Fasnachts are best on the day they are fried. Once completely cool, store leftovers in an airtight container at room temperature for up to 2 days. The coating may soften or dissolve as they sit. For the best reheated texture, store them without powdered sugar, warm in a 325°F (163°C) oven for 7 minutes, then dust before serving.
Freeze: Freeze completely cooled, undusted fasnachts in a freezer-safe container for up to 1 month. Thaw at room temperature for about 1 hour, then reheat and dust as described above.
Overnight dough: After the first rise, gently deflate the dough, cover the bowl securely, and refrigerate for 8–12 hours. Let stand at room temperature for 45 minutes before rolling and cutting. Allow the shaped dough to rise until puffy, usually 45–75 minutes because it starts cooler, then fry as directed.
Nutrition (per serving)
Estimated for 1 of 24 fasnachts, including powdered sugar and approximately 5 g of absorbed frying oil. Actual values vary with flour additions, oil absorption, and the amount of sugar used.
Calories: 190 kcal | Carbs: 27g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Fiber: 1g | Sugar: 8g | Sodium: 110mg | Cholesterol: 21mg
