The ingredients used in making these Fastnachts are very simple. flour, milk, potato, butter, sugar, egg and yeast, the typical ingredients of most peasant foods. Start with your mash potato and add scalded milk and a stick of butter and blend. The fast acting yeast then needs to be combind with 1/2 tsp. of sugar and a little nearly warm water. Add this to the mash potato mixture when it has reached room temperatur, blend together well and then add 2 cups of flour and let stand covered with a clean thin dishcloth for 25 minutes in a warm place
The dough will rise slightly then add the lightly beaten egg and salt. Add the rest of the flour and turn out onto a lightly floured surface and knead the dough for 3-5 minutes until the dough is no longer sticky. Grease the bottom of a large bowl, place the dough inside and the again cover with thin clean cloth. Let stand for two hours! Then go make dinner!
Remove them from oil with slotted spoon and place on a cookie sheet lined with wax paper. Cut a small slit using a pairing knife and let cool for 40 minutes. You can eat them plain but I like to sprinkle white powdered sugar on top of the fastnachts for added sweetness and to make them look pretty.