Post by M. Hawbaker on Feb 21, 2023 16:23:27 GMT
Ingredients:
one medium potato
4 lbs all-purpose flour (may up to 5 lbs)
8 oz butter (two sticks)
4 cups starchy water
3 eggs
1/2 tsp salt
2 1/4 cups sugar, divided
2 1/4 tsp fast acting yeast or one packet
30 oz cooking oil or vegetable shortening
Instructions:
First, peel potato and cut it into cubes. Boil it until soft. Save the starchy water. Mash potato cubes and measure out one cup.
Next, measure the starchy water and add more water until you have 4 cups.
Then, proof yeast.
Then, in a very large bowl (3 gallons or so because it’ll rise in this bowl overnight) add two cups of sugar, mashed potatoes, very warm starchy water (temperature should be 110-120F for yeast to rise) and yeast. This is very warm/hot water. It’s best to use a thermometer. Stir.
Check back in a few minutes. You should start to see some foam, which means the yeast is working. If there is no foam at all, the yeast could be dead and you should get a new packet. Let it sit for 1 hour. It’s o.k. if it sits longer (up to three hours.)
Next, add in the butter, eggs, salt, and two cups of flour at a time. Use a mixer or stand mixer with a dough hook. Add enough flour until it’s only slightly sticky when you touch the dough. It should spring back a little when you touch it.Then, place the dough in a 3 gallon or so bowl covered with a clean dish towel to rise overnight.
Your dough will look like this after it sits overnight. It doubles in size and will fill the container.
Then, line five sheet pans with wax paper.
Next, add flour to counter and pull out a handful at a time to roll onto floured surface. Roll out long pieces as shown.
Then, pull apart the size donut you want to make. Knead it in your hands and push a hole through the middle. Next, add it to the sheet pan lined with wax paper.
Then, after you’ve rolled out all of the donuts, let them sit for one hour to rise again.
Then, add oil to a frying pan and turn the fan on high. The oil temperature should reach 400-425F. Line a platter with paper towels to place cooked donuts upon.
Next, carefully place the donuts in the hot oil and cook on each side for 2-4 minutes. When you see the bottom edge of donut is brown, it’s time to flip it.
As soon as you remove each donut, sprinkle sugar on top while the donut oil is still wet so the sugar adheres to it a little better or you can just remove all of the donuts and sprinkle with sugar all at once.
Change oil midway through frying the donuts. The oil will get brown. Pour it into a glass or plastic container to discard. NOTE: If using a plastic container, add cold water first so the hot oil doesn’t melt the container.) Put new oil in the frying pan or fryer, let it reach 425F and continue with previous step until all doughnuts are fried.
noplatelikehome.com/fastnachts-donut-recipe-pennsylvania-dutch/
one medium potato
4 lbs all-purpose flour (may up to 5 lbs)
8 oz butter (two sticks)
4 cups starchy water
3 eggs
1/2 tsp salt
2 1/4 cups sugar, divided
2 1/4 tsp fast acting yeast or one packet
30 oz cooking oil or vegetable shortening
Instructions:
First, peel potato and cut it into cubes. Boil it until soft. Save the starchy water. Mash potato cubes and measure out one cup.
Next, measure the starchy water and add more water until you have 4 cups.
Then, proof yeast.
Then, in a very large bowl (3 gallons or so because it’ll rise in this bowl overnight) add two cups of sugar, mashed potatoes, very warm starchy water (temperature should be 110-120F for yeast to rise) and yeast. This is very warm/hot water. It’s best to use a thermometer. Stir.
Check back in a few minutes. You should start to see some foam, which means the yeast is working. If there is no foam at all, the yeast could be dead and you should get a new packet. Let it sit for 1 hour. It’s o.k. if it sits longer (up to three hours.)
Next, add in the butter, eggs, salt, and two cups of flour at a time. Use a mixer or stand mixer with a dough hook. Add enough flour until it’s only slightly sticky when you touch the dough. It should spring back a little when you touch it.Then, place the dough in a 3 gallon or so bowl covered with a clean dish towel to rise overnight.
Your dough will look like this after it sits overnight. It doubles in size and will fill the container.
Then, line five sheet pans with wax paper.
Next, add flour to counter and pull out a handful at a time to roll onto floured surface. Roll out long pieces as shown.
Then, pull apart the size donut you want to make. Knead it in your hands and push a hole through the middle. Next, add it to the sheet pan lined with wax paper.
Then, after you’ve rolled out all of the donuts, let them sit for one hour to rise again.
Then, add oil to a frying pan and turn the fan on high. The oil temperature should reach 400-425F. Line a platter with paper towels to place cooked donuts upon.
Next, carefully place the donuts in the hot oil and cook on each side for 2-4 minutes. When you see the bottom edge of donut is brown, it’s time to flip it.
As soon as you remove each donut, sprinkle sugar on top while the donut oil is still wet so the sugar adheres to it a little better or you can just remove all of the donuts and sprinkle with sugar all at once.
Change oil midway through frying the donuts. The oil will get brown. Pour it into a glass or plastic container to discard. NOTE: If using a plastic container, add cold water first so the hot oil doesn’t melt the container.) Put new oil in the frying pan or fryer, let it reach 425F and continue with previous step until all doughnuts are fried.
noplatelikehome.com/fastnachts-donut-recipe-pennsylvania-dutch/
