• 2 cups milk
• 1 cup mashed potatoes (no salt, milk, or butter added)
• 1/2 cup sugar + 1/2 tsp. sugar
• 1 stick margarine
• 1 packet rapid rise yeast
• 1/4 cup lukewarm water
• 6-1/2 cups flour (divided, 2 cups + 4 1/2 cups)
• 1 egg
• 1-1/2 tsp. salt
• 1 can (3 pounds) Crisco® or similar vegetable shortening for frying

Add the salt and beaten egg to the mixture. Add 4-1/2 cups flour, stirring it into the mixture with a large spoon. Turn onto a well floured board and knead for about 3 to 5 minutes. Add a small amount of extra flour if necessary so the dough can be handled without sticking to your fingers. Grease a large bowl. Place the dough in the greased bowl. Cover with a thin towel, and let rise in a warm, draft free place for about 2 hours or until it is at least double in size.

On a lightly floured surface, roll the dough 3/4" thick. You can use a doughnut cutter to cut the dough or cut as typical Fastnachts - Cut the dough into 3" to 4" wide strips, then cut the strips into 3" to 4" pieces. To allow the center of Fastnacht to fry completely, cut a small slit in the center of each piece, using a sharp paring knife. Arrange the pieces of dough, about 1-1/2" to 2" apart, on large wax paper lined trays. Cover each tray with a thin towel. Place the trays in a warm place for 45 minutes to an hour, or until the dough pieces have raised to about double in size.

Heat the shortening to 365º. Deep fry until both sides are golden brown, turning one time. Drain on white paper towels. Cool completely before serving. Store in a covered, airtight container. Makes about 20 to 24 Fastnachts, depending on size. This recipe can be doubled with no change in preparation directions.

To use this raised doughnut recipe, for glazed doughnuts:
Beat together: 2-1/2 cups confectioners' sugar, 4 tablespoons margarine and 1 teaspoon vanilla. Add enough milk to make a thin glaze. Drizzle the glaze over the slightly warm doughnuts or dip the doughnuts in the glaze.