German Potato Doughnuts Recipes

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GERMAN POTATOES



German Potatoes image

Provided by Food Network

Categories     side-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 4

4 pounds potatoes, peeled
1/2 cup vegetable shortening
1/2 cup chopped onions
Salt and freshly ground pepper

Steps:

  • In a large pot of salted water, boil the potatoes until they are just about fork tender. Do not overcook. Drain the potatoes and cool. Slice the potatoes about 1/4-inch thick.
  • In a large, heavy-sided cast iron skillet, add the shortening, onions, and potatoes and cook over medium heat until golden brown. Season with salt and pepper, to taste.

MASHED POTATO DOUGHNUTS



Mashed Potato Doughnuts image

As a special treat in winter, my parents would make a double batch of these doughnuts to welcome us six kids home from school. This recipe from my great-aunt has been handed down through the generations.

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 2 dozen.

Number Of Ingredients 13

1 package (1/4 ounce) active dry yeast
1 cup warm buttermilk (110° to 115°)
1-1/2 cups warm mashed potatoes (without added milk and butter)
3 eggs
1/3 cup butter, melted
3 cups sugar, divided
4 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground nutmeg
6 cups all-purpose flour
Oil for deep-fat frying
1/2 teaspoon ground cinnamon

Steps:

  • In a large bowl, dissolve yeast in warm buttermilk. Add potatoes, eggs and butter. Add 2 cups sugar, baking powder, baking soda, salt, nutmeg and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Do not knead. Cover and refrigerate for 2 hours. , Turn onto a floured surface; divide into fourths. Roll each portion to 1/2-in. thickness. Cut with a floured 3-in. doughnut cutter. , In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels. Combine remaining sugar and cinnamon; roll doughnuts in cinnamon-sugar while warm.

Nutrition Facts : Calories 295 calories, Fat 8g fat (2g saturated fat), Cholesterol 30mg cholesterol, Sodium 309mg sodium, Carbohydrate 52g carbohydrate (26g sugars, Fiber 1g fiber), Protein 5g protein.

GERMAN FASTNACHTS WITH POTATO



German FASTNACHTS with potato image

The Lutherans call these Fastnachts and are supposed to eat them on Shrove Tuesday; the Mennonites call them Raised Doughnuts and will eat them any time. They're wonderful, warm or cold, with maple syrup, or sprinkled with sugar.

Provided by Olha7397

Categories     Breads

Time 36m

Yield 20 donuts

Number Of Ingredients 13

1 packet yeast, dissolved in
1/2 cup warm water, with
1 teaspoon sugar
1 cup hot mashed potatoes
1 cup sugar
1 cup water, that the potatoes were boiled in (lukewarm)
1 cup all-purpose flour
1 cup sugar
1 cup lukewarm water or 1 cup milk
3/4 cup melted butter
3 eggs, beaten
1 teaspoon salt
5 cups sifted flour, for stiff dough (about)

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.

GROPHENS (GERMAN MASHED POTATO DOUGHNUTS)



Grophens (German Mashed Potato Doughnuts) image

Grophens are an old German "donut." This recipe has been handed down to me from my mom which was handed down to her from her mom. Grophens taste the best when eaten hot right out of the fryer sprinkled with sugar! Grophens can be sugared while hot.

Provided by RATCHMAN

Categories     Bread     Pastries     Doughnuts

Time 2h

Yield 40

Number Of Ingredients 11

2 ounces active dry yeast
½ cup lukewarm water
1 cup milk, scalded
1 cup mashed potatoes
⅓ cup shortening (such as Crisco®)
⅓ cup white sugar
1 teaspoon salt
2 large eggs, beaten
4 ½ cups all-purpose flour
¼ cup raisins, or to taste
2 cups oil for frying, or as needed

Steps:

  • Dissolve yeast in lukewarm water.
  • Mix scalded milk with mashed potatoes, shortening, sugar, and salt.
  • Add eggs and yeast mixture to milk mixture. Gradually add flour, beating with a large fork to form a soft dough. Stir in raisins.
  • Turn out onto a floured board. Knead lightly. Roll out dough to 1/2-inch thickness and cut with a biscuit cutter (without center hole). Be sure the whole cutter is filled with dough.
  • Place grophens on parchment paper-lined pans and let rise 1 hour. Stretch the sides with your fingers to form a slight hollow in the center.
  • Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  • Fry grophens in the hot oil, working in batches, until golden, about 5 minutes. Drain on paper towels.

Nutrition Facts : Calories 100.7 calories, Carbohydrate 15 g, Cholesterol 9.9 mg, Fat 3.4 g, Fiber 0.8 g, Protein 2.6 g, SaturatedFat 0.8 g, Sodium 81.2 mg, Sugar 2.7 g

DEUTSCHE DONUTS (GERMAN DOUGHNUTS)



Deutsche Donuts (German Doughnuts) image

I come from German heritage which is probably why I especially like looking through German recipes. I have modified this recipe slightly from an old German cookbook. It called for scalded milk which used to be done to kill bacteria in milk, and yeast cakes which translates to using dry active yeast. Preparation time includes the time for the dough to rise. These are quite easy to make and my kids really liked them. Enjoy!

Provided by Nif_H

Categories     Dessert

Time 1h25m

Yield 30 doughnuts

Number Of Ingredients 11

1 (1/4 ounce) package dry active yeast
1/4 cup slightly warm water (not hot!)
2 cups milk, divided
5 cups flour, divided
1 tablespoon butter, room temperature
2 tablespoons white sugar
2 eggs
1 teaspoon salt
1 cup seedless raisin
vegetable oil (for frying)
powdered sugar, for decoration (icing sugar)

Steps:

  • In a medium bowl, dissolve yeast in water. Add 1 cup milk and 1 cup flour. Cover and let rise for 30 minutes.
  • In a large bowl, cream butter and sugar together with a fork. Then mix in the eggs, one at a time.
  • Add in flour, salt, raisins, yeast mixture and milk. Stir until completely blended. I used a rubber spatula to scrape down the sides of the bowl.
  • Cover and let rise for 30 minutes.
  • Heat oil to 375°F.
  • Drop batter by the tablespoon into the hot oil. I used 2 spoons to help scoop the batter out of one with the other. When one side of the doughnut is browned, flip over and cook on other side.
  • Set doughnuts on paper towels to drain. After placing on serving plate, sprinkle with powdered sugar.

Nutrition Facts : Calories 112.9, Fat 1.6, SaturatedFat 0.8, Cholesterol 17.4, Sodium 94, Carbohydrate 21.4, Fiber 0.8, Sugar 3.8, Protein 3.4

RUSTIC GERMAN POTATO NOODLES RECIPE BY TASTY



Rustic German Potato Noodles Recipe by Tasty image

Here's what you need: yellow potatoes, eggs, salt, nutmeg, flour, butter, bacon, chicken broth, white wine, green onion, water, salt

Provided by Eva Merz

Categories     Dinner

Yield 4 servings

Number Of Ingredients 12

4 yellow potatoes, we used yukon gold potatoes
2 eggs
1 teaspoon salt
¼ teaspoon nutmeg
3 cups flour
1 tablespoon butter
½ cup bacon, diced
1 cup chicken broth
½ cup white wine
1 bunch green onion, chopped
water, to boil
salt, for boiling water

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!

Nutrition Facts : Calories 898 calories, Carbohydrate 126 grams, Fat 29 grams, Fiber 5 grams, Protein 25 grams, Sugar 4 grams

PENNSYLVANIA DUTCH POTATO DOUGHNUTS



Pennsylvania Dutch Potato Doughnuts image

My relatives have been making these tasty doughnuts for years. The potatoes keep them moist, and the glaze provides just the right amount of sweetness. -Marlene Reichart, Leesport, Pennsylvania

Provided by Taste of Home

Time 1h10m

Yield about 4 dozen.

Number Of Ingredients 13

2-1/2 cups mashed potatoes or riced potatoes (without added milk, butter or seasonings)
1 cup whole milk
3 large eggs, room temperature, lightly beaten
2 tablespoons butter, melted
2 cups sugar
2 tablespoons baking powder
5 to 6 cups all-purpose flour
Oil for deep-fat frying
GLAZE:
2 cups confectioners' sugar
5 tablespoons half-and-half cream
1/2 teaspoon vanilla extract
Optional: Food coloring and sprinkles

Steps:

  • In a large bowl, combine the potatoes, milk, eggs and butter. Combine the sugar, baking powder and 2 cups flour; stir into potato mixture. Add enough remaining flour to form a soft dough. Refrigerate, covered, 1 hour., Divide dough in half. Turn each half onto a lightly floured surface; roll to 1/2-in. thickness. Cut with a 2-3/4-in. doughnut cutter. , In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels. , In a small bowl, mix glaze ingredients until smooth. Color glaze if desired. Dip doughnuts in glaze and sprinkles as desired.

Nutrition Facts : Calories 163 calories, Fat 6g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 74mg sodium, Carbohydrate 25g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein.

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