In preparation for Shrove Tuesday Dad and I (under the supervision of Mom) made traditional PA Dutch Fastnachts. Topped with a little King syrup and yum. Here is the Davis family recipe passed down from a church cookbook of my great grandmother, Cora Kohl Lebo.
1 1/2 cup of sugar
Recipe for Fastnachts
1/2 cup of margarine
1/2 teaspoon of salt
2 cups small potatoes, boiled & mashed with water
1 cup of milk
1 package of cake yeast dissolved in 1/4 cup of warm water
flour to make dough (about 12 cups)
Beat sugar, eggs, margarine and salt in a large pan. Add potato water, milk, and yeast dissolved in 1/4 cup warm water. Add flour so that dough can be handled. Let stand overnight. Next morning knead dough and let stand for 45 minutes. Roll out and cut into portions desired. Let rise for 3 1/2 hours. Fry in hot canola oil until golden brown.