Every year, the people of Adams County, Pa., celebrate Fastnacht Day - a tradition that comes from the heavy Pennsylvania Dutch influence on the area. Fastnachts are fluffy, doughy and just slightly sweet doughnuts that are consumed the day before Ash Wednesday.
Recipe from Hickory Bridge Farm's cookbook:
1 large potato (1 cup mashed)
2 cups water
2 tablespoons butter
1 package yeast
1/2 cup potato water
2 tablespoons sugar
2/3 cup shortening
1/2 cup sugar
1 teaspoon salt
2 eggs
1 teaspoon vanilla
6-7 cups flour
Peel and cut up potato, place in 2 cups of water in a small pan and cook until tender. Drain, reserve 1/2 cup of the potato water - cool to 105-115 degrees. Mash potato; measure one cup and add 2 tablespoons butter, set aside. Combine potato water, yeast and 2 tablespoons sugar. Stir until dissolved and set aside until yeast foams. In large bowl, cream shortening, 1/2 cup sugar and salt. Blend in eggs, mashed potato and vanilla; add yeast mixture plus one cup lukewarm water and 2 cups flour, and stir well. Add 3 cups of flour slowly; mixture should be soft but not sticky. Knead on floured board, add more flour if dough is sticky. Knead until smooth, 6-8 minutes. Let rise covered in greased bowl for 1-1 1/2 hours. Punch down, roll out and cut doughnuts, let rise on greased sheets until double. Deep fry in 400 degrees oil until golden brown.
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