Pennsylvania Dutch Potato Doughnuts Recipes

PENNSYLVANIA DUTCH POTATO DOUGHNUTS

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.

FASTNACHTS, PENNSYLVANIA DUTCH

Steps:

• Prepare 1 cup freshly riced potatoes.
• Beat well 2 eggs.
• Add very slowly, beating constantly, 2/3 cup sugar.
• Stir in potatoes and 1 cup buttermilk or yogurt, and 2 tblspns melted butter.
• Sift before measuring 4 cups all-purpose flour.
• Resift w/ 2 tspns double acting baking powder, 1 tspn baking soda, 2/3 tspn salt, and 1/3 tspn nutmeg or cinnamon.
• Stir in sifted ingredients into potato/egg mixture until blended.
• Chill dough until easy to handle.
• Roll out to 1/2 inch thick and cut.
• Cook in oil at 375º F.
• It's easiest to add them to the oil w/ a pancake flipper.
• Flip as soon as brown on one side.
• Takes about 3 minutes to cook one fastnacht.

PENNSYLVANIA DUTCH SQUARE DOUGHNUTS

Steps:

• In your 2-cup measure dissolve the 1 teaspoons sugar in the 1/2 cup lukewarm water. Sprinkle over yeast, give it one stir and let soak 10 minutes.
• Meanwhile pour scalded milk into large beater bowl. Add the 1/4 cup sugar, shortening or oil, salt, cinnamon and raisins and stir to combine and cool to lukewarm. Beat in egg. Stir in risen yeast liquid, along with 2 1/4 cups of the flour and beat for 5 minutes. Scrape down sides of bowl, cover and let rise 2 hours in a warm place. Punch down dough and turn out on board floured with remaining flour and knead 100 times about 10 minutes.
• Roll dough out to 1/3 inch thickness and cut into 3 inch squares. Gather up scraps, roll and cut them too. Let rise, uncovered, at least 2 inches apart on board until risen to almost double thickness, about 1 ½ hours.
• Lift carefully one at a time and slide into hot fat or oil 3 inches deep in pot, at 375°F Do 2 or 3 at a time depending on size of pot. As they show a golden color on bottom, turn them over, frying about 3 minutes to brown both sides.
• Lift out and place on absorbent paper towels to drain. Let partially cool on cake racks but while still warm dip all sides into the Honey Glaze.
• Honey Glaze: Combine and stirring until smooth 2 tablespoons honey, 1/8 teaspoons salt, 2 cups icing sugar and 7 tablespoons boiling water. Dip warm doughnuts into this warm glaze and let cool and dry on cake rack.
• The Mary Moore Cookbook.

PENNSYLVANIA DUTCH POTATO FILLING

Steps:

• Place the potato cubes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 25 minutes. Drain and allow to steam dry for a minute or two.
• Melt 1/2 cup of butter in a large skillet over medium heat, and cook and stir the onions and celery until they are reduced and browned, about 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Grease 2 glass baking dishes, each 9x13 inches.
• Place another 1/2 cup of butter into the work bowl of a stand mixer, and add the cooked potatoes. Start the mixer on Low setting. While mixer is running, pour in 1 cup of milk, and add 1 tablespoon of seasoned salt and 4 slices of torn bread. Mix those ingredients briefly into the mixture, and pour in 1/2 cup of milk and 4 more bread slices. Mix that addition, and then mix in 2 more bread slices.
• After the last 2 bread slices have been roughly incorporated, place another 1/2 cup of butter, 1 tablespoon of seasoned salt, all the onions, celery, and butter from the skillet, and 4 more slices of bread into the mixer bowl. Mix to incorporate, and finally mix in 2 to 4 additional torn bread slices. Allow the mixer to run until the dressing is the desired consistency.
• Place half the dressing into each prepared baking dish, and top the dressing with the remaining 1/2 cup of butter, cut into thin slices and scattered over the top. Sprinkle remaining 1 tablespoon of seasoned salt evenly over the top of the dishes. Cover the dishes with aluminum foil.
• Bake in the preheated oven until the dressing is browned, about 1 hour.