Pennsylvania Dutch Potato Doughnuts Food

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 STYLE

Steps:

• Mix together all ingredients except flour.
• Gradually add flour, stirring well, using spoon until too thick.
• Then use hands and start kneading, gradually adding more flour until no longer sticky.
• Cover with wet cloth and let rise in warm place for about 4 hours.
• Roll dough on floured board to 1/2 to 3/4-inch thickness.
• Cut into rectangles about 2-1/2 x 3-1/2 inches.
• Make hole in center.
• Place on floured board and let rise about 1 hour.
• Deep fry in lard or vegetable oil at 360° until golden brown.
• Flip to other side and brown.
• Drain on paper towels.
• (Recipe can easily be doubled).
• Mix some powered sugar with a bit of nutmeg.
• Dust with powdered sugar/nutmeg while still warm.