Pennsylvania Dutch Donuts: A Soft Fasnacht Recipe

Pennsylvania Dutch donuts, often called fasnachts, are yeasted, lightly sweet potato doughnuts associated with Shrove Tuesday in Pennsylvania Dutch communities. This version fries potato-enriched dough until golden and finishes it with cinnamon sugar; family recipes vary, but mashed potato helps give these donuts a tender, moist crumb.

Ingredients

1 cup (240 ml) whole milk, warmed to 105–110°F (41–43°C)
2¼ teaspoons (7 g) active dry yeast
½ cup (100 g) granulated sugar, divided
1 cup (225 g) plain mashed potato, cooled and unseasoned
2 large eggs (about 100 g without shells), at room temperature
¼ cup (57 g) unsalted butter, melted and cooled slightly
1 teaspoon (6 g) fine salt
¼ teaspoon (0.5 g) ground nutmeg, optional
5 cups (600 g) all-purpose flour, plus up to ½ cup (60 g) for kneading and rolling
2 quarts (1.9 L) neutral frying oil, such as canola or peanut oil; the amount needed depends on your pot
1 cup (200 g) granulated sugar for coating
2 teaspoons (5 g) ground cinnamon for coating, optional

The timing assumes the mashed potato is already cooked and cool. Use plain mash without added milk, butter, or seasoning so the dough’s moisture and flavor stay predictable. If making it fresh, cook and cool it before starting the recipe; warm potato can overheat the yeast and make the dough harder to handle.

Instructions

Wake the yeast. Pour the warm milk into a large mixing bowl and stir in the yeast and 1 tablespoon of the measured sugar. Leave it for about 5 minutes, until the surface looks foamy. If it does not foam, the yeast may be inactive or the milk may have been too hot or too cool; starting again with fresh yeast is more reliable than continuing with a dough that may not rise.
Mix and knead the dough. Add the mashed potato, eggs, melted butter, remaining ½ cup sugar, salt, and nutmeg, if using. Stir until mostly smooth; small flecks of potato are fine. Mix in 4 cups (480 g) of the flour until a rough dough forms. Add more flour a little at a time, then knead on a lightly floured surface for 8–10 minutes, adding only enough of the remaining flour to keep the dough manageable. It should feel soft and slightly tacky, not dry or stiff. A dough that takes all the flour at once can become heavy, so stop adding it when the dough holds together and can be kneaded.
Let the dough rise. Put the dough in a lightly greased bowl, turn it once to coat, and cover the bowl. Leave it in a comfortably warm, draft-free place for about 1 hour 15 minutes, or until roughly doubled. The exact rise depends on room temperature and dough temperature. Look for the change in size rather than relying only on the clock; a cool room may need extra time, while a very warm spot can make dough rise too quickly.
Roll and cut. Turn the dough onto a lightly floured surface and gently roll it to about ½ inch (1.3 cm) thick. Cut 3-inch (7.5 cm) rounds, re-rolling scraps once if needed. Cut a small hole in each center if you want classic ring-shaped fasnachts; the holes can be fried too. Arrange the rounds on parchment or a lightly floured tray with space between them, then cover loosely with a clean towel.
Proof the cut donuts. Let the rounds rest for 40 minutes, until slightly puffy. Keep them covered so a dry skin does not form. This second rise helps create a lighter interior. If the dough springs back sharply while you are rolling it, cover it and let it rest for 10 minutes before continuing; that brief rest relaxes the gluten and makes shaping easier.
Heat the oil and fry in batches. Pour oil into a heavy, deep pot so it reaches a depth of about 2 inches (5 cm), leaving plenty of room at the top. Heat it to 350°F (175°C), checking with a deep-fry thermometer. Carefully lower in a few donuts without crowding the pot. Fry for about 1½–2 minutes per side, turning once, until deep golden and cooked through. Keep the oil near 350°F (175°C) between batches; too-cool oil can make greasy donuts, while oil that is too hot can brown the outside before the center cooks. Because this dough contains eggs, use an instant-read thermometer in a test donut: USDA FSIS gives 160°F (71°C) as the safe minimum for egg dishes, and a fully cooked donut will commonly register around 190°F (88°C) in the center. Drain each batch on a wire rack set over a tray. Allow about 25 minutes for frying all the donuts, including time for the oil temperature to recover.
Coat and serve. Stir the coating sugar and cinnamon together in a shallow bowl, if using. While the donuts are still warm but safe to handle, turn them in the mixture. For a lighter coating, dust them with plain sugar instead. Serve warm or at room temperature.

Tips

Measure flour gently. Spoon flour into measuring cups and level it, or weigh it. Scooping directly from the bag can pack in extra flour and make the dough dense. Add the optional flour gradually rather than treating the upper amount as mandatory.
Watch the oil, not just the timer. A thermometer is the most dependable way to keep the oil steady. Don’t add a large batch at once, and wait for the temperature to return to 350°F (175°C) before frying more. Keep water away from hot oil, and lower each donut carefully to avoid splashes.
Use a suitable potato. Plain russet or Yukon Gold mashed potato works well. Avoid heavily seasoned leftover mash, which can bring too much salt, dairy, or other flavor into a sweet dough. If the potato is very firm from the refrigerator, mash it smooth before measuring.
Handle scraps lightly. Re-roll the scraps only once if possible. Repeated rolling develops the dough and can make the last donuts tougher than the first. Fry small dough scraps as a test for oil temperature and doneness before cooking a full batch.

Serving Suggestions

Serve fasnachts warm with coffee, tea, or a glass of milk. Cinnamon sugar is a familiar finish, but plain granulated sugar lets the potato-and-yeast flavor come through. For a simple breakfast or afternoon treat, offer them with apple butter, jam, or maple syrup for dipping. These toppings are best served on the side so the donuts do not become soggy before they reach the table.

For a Shrove Tuesday spread, set out a bowl of sugar alongside a small dish of cinnamon sugar and let everyone choose a coating. The donuts are also good without a topping, especially when freshly fried. If serving them later, wait until just before serving to add sugar; coating warm donuts too far ahead can make the sugar damp and patchy.

Variations

Choose a different coating: Leave the cinnamon out for plain sugar, or use confectioners’ sugar after the donuts have cooled slightly. A thin maple glaze is another option, though it makes the outside sweeter and less crisp. Dip only the tops if you want the glaze to stay neat.

Use lard for a traditional frying option: Some Pennsylvania Dutch recipes fry fasnachts in lard. It gives the exterior a distinct savory richness. Neutral oil is easier to find and has a milder flavor, so it is a practical substitute. Use the same temperature and take care not to overfill the pot.

Make them without holes: Cut the dough into rounds and leave them whole for a softer, pillowy shape. They take a little longer to cook than thin rings, so fry a test piece and check its center before cooking the rest. You can also use a smaller cutter for bite-size donuts, reducing the frying time and checking each batch closely.

Add gentle spice: Nutmeg is optional, and a small pinch of ground mace can stand in for it if that is what you have. Mace has a warmer, slightly sharper flavor, so use about half as much. Avoid adding large amounts of spice, which can overwhelm the mild dough.

Storage and Reheating

For food safety, refrigerate the donuts within 2 hours of frying. Store them in a covered container for 3–4 days; the refrigerator will firm the crumb, so they are best reheated before serving. Let them cool until they are no longer steaming before packing them, but do not leave them out beyond the 2-hour limit. Keep any coating or glaze separate when practical, as sugar can draw moisture to the surface.

To reheat a few, warm them in a 300°F (150°C) oven for about 5–7 minutes, or microwave one donut for about 8–12 seconds. The microwave is quick but softens the outside; the oven restores a little more of the fried exterior. Add a fresh light dusting of sugar after reheating if the original coating has dissolved. Freeze cooled, uncoated donuts in a sealed freezer-safe container for up to 2 months for best quality. Thaw in the refrigerator, then reheat in the oven; coat after warming.

Frequently Asked Questions

Are Pennsylvania Dutch donuts the same as fasnachts?
Fasnacht is a name commonly used for Pennsylvania Dutch doughnuts, especially ones made for Shrove Tuesday, the day before Lent. Recipes differ by household and community: some use mashed potato, some use other enriched yeast doughs, and shapes and toppings vary. This recipe is a potato-enriched yeast version, not a claim that every fasnacht is made the same way.

Why put mashed potato in donut dough?
Mashed potato adds moisture and helps make the crumb tender. It should be plain, cool, and smooth enough to mix into the dough. It does not make the dough taste strongly of potato; the finished donuts remain lightly sweet and yeast-risen. If the mash contains extra liquid or butter, the dough may need more flour, so plain potato gives the most consistent result.

Can I make the dough ahead?
Yes. After kneading, cover the bowl and refrigerate the dough overnight, then let it sit at room temperature until it is workable before rolling. Cold dough may take longer to rise, so judge it by its size and puffiness rather than expecting the exact room-temperature schedule. Another option is to cut the donuts, cover them, and refrigerate them overnight; allow them to warm and finish puffing before frying.

What if I don’t have a thermometer for the oil?
A thermometer is strongly recommended because oil temperature affects browning, cooking, and how much oil the donuts absorb. If you have no thermometer, test with a small dough scrap: it should rise and bubble steadily, browning in roughly a minute rather than burning immediately or sitting pale. That test is only an estimate, so fry cautiously in small batches and check a test donut’s center for doneness.

Can I bake these instead of frying them?
This dough is designed for frying, which gives fasnachts their characteristic browned exterior. Baking it will produce a different, more bread-like result rather than a close match for a fried donut. If you choose to experiment, shape the dough as rolls and bake on a parchment-lined tray at 350°F (175°C) until golden and cooked through, checking early because size and oven behavior change the timing.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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