German Fastnachts With Potato Recipes

NANA'S FASTNACHTS

Steps:

• Warm the milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm. In a small bowl, proof the yeast by adding the warm water to the yeast. Let stand 10 minutes.
• In a large bowl mix together the teaspoon of sugar and 3 cups of the flour. Stir in milk until smooth. Add proofed yeast and mix well. Cover and let rise until doubled in size.
• Stir in beaten eggs, melted butter or margarine, one cup of sugar, salt, and enough of the remaining flour to make a stiff dough. Cover and let rise for a second time until doubled.
• Punch down dough and divide into 2 portions. On a lightly floured surface, roll out dough to 1/2 inch thickness. Cut dough with a biscuit cutter. Make 2 slits with a sharp knife in the middle of each doughnut. Cover and let rise a third time until doubled in size.
• Deep fat fry in oil or lard for 3 to 4 minutes on each side until lightly browned. Rotate to ensure even cooking. Drain on brown paper bags. Toss in confectioners sugar while still warm.

GERMAN FASTNACHTS WITH POTATO

Steps:

• Dissolve the yeast in the 1/2 cup warm water with 1 tsp of sugar.
• Mix potatoes, sugar, potato water and flour; add yeast dissolved in water.
• Let rise in a warm place for several hours.
• Then add 1 cup sugar, 1 cup lukewarm water or milk, 3/4 cup melted butter, 3 eggs, salt and about 5 cups flour for stiff dough.
• Turn onto a well floured board and knead for about 3 to 5 minutes.
• Add a small amount of extra flour if necessary so the dough can be handled without sticking to your fingers.
• Grease a large bowl.
• Place the dough in the greased bowl.
• Cover with a thin towel, and let rise in a warm, draft free place for about 2 hours or until it is at least double in size.
• Now, according to all my instruction, you’re supposed to let the dough rise again for another hour or two, but that means you’d be fussing with these things all day; figure it out; this would be its third rising, with another to come; I think at this point I’d be reckless and divide the dough in thirds and start rolling it out.
• What matters if you do have a few large holes in your fastnachts?
• Take your choice, rise or roll.
• I’d try rolling the dough to about 3/4 inch thickness.
• Fastnachts have a traditional diamond shape; cut them into diamonds with a knife.
• Another essential is to cut a slit across the top of each fastnacht with a sharp knife.
• Let the fastnachts rise, covered, in a warm place, till they’re springy to the touch; when they’re quite fat and puffy, drop them with the raised side down into fat that is hot enough to brown a bread cube—375 degrees.
• Fry on both sides.
• If you don’t want that many fried cakes you might try baking some in a hot oven as rolls.
• Food that Really Schmecks.

RUSTIC GERMAN POTATO NOODLES RECIPE BY TASTY

Steps:

• Peel potatoes. Cut them into 1-inch (2 ½ cm) slices and boil them in salted water for 25 minutes or until they are tender.
• After boiling, take them out and let them cool for 10 minutes, allowing them to steam to remove excess moisture.
• Mash potatoes until no lumps remain.
• Add eggs, salt, nutmeg, and 2 cups (250 grams) flour, and knead into a dough. If dough is too sticky, add more flour until it holds its shape but is still smooth.
• Put a piece of dough on a floured surface and roll into a 1-inch (2.5 cm) thick log.
• Cut in 1-inch (2.5 cm) pieces and roll them carefully in your floured palm for a noodle shape. Repeat with the remainder of the dough.
• Boil noodles in a large pot with salted water. Stir carefully once or twice to make sure noodles don't stick to bottom of the pan. Once they float on the surface, they are cooked and ready to be taken out.
• In a medium-sized pan, melt the butter.
• Add noodles and bacon and fry until both are golden brown on all sides.
• Add chicken broth and white wine and let reduce for a few minutes until sauce becomes slightly creamy.
• Top with green onions before serving.
• Enjoy!

FASTNACHTS (POTATO DOUGHNUTS) RECIPE - (3/5)

Steps:

• Beat mashed potatoes, shortening, eggs, and milk. Sift dry ingredients together and add to mixture. Dough should be soft yet firm enough to roll. Separate dough into two parts and roll each to ¾-inch thickness. Cut with doughnut cutter, and cook in deep fat (356°) to golden brown. Drain on absorbent paper. Dust with powdered sugar or sugar and cinnamon mixture.

FASTNACHTS GERMAN STYLE

Steps:

• Dissolve the yeast in the warm water.
• Add the first measure of flour to the yeast.
• Stir until smooth.
• Add the milk.
• Stir in the first measure of sugar and half of the second measure of flour.
• Set aside in a warm place to rise until doubled.
• Stir in the salt, eggs, butter, the second measure of sugar, the nutmeg and sufficient additional flour to make a firm dough.
• Let rise until doubled in bulk.
• Punch down.
• Roll out on a floured board.
• Cut into squares.
• Set on a floured board.
• Let rise.
• Preheat the oil in the deep fryer to 360°.
• Deep fry the Fastnachts until light and golden.
• Drain on paper towels.
• Roll in granulated sugar while still warm.