This one is for all my special fellas here on the Mudcat. 'Spaw, what was the number for that cardiologist?

-- Áine

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Potato Doughnuts (Fastnachtsscherben)

You will need a deep saucepan for deep-frying or an automatic deep-fryer.

Wash, pare and cook 3 medium size (about 1 lb.) potatoes.

Cook about 25 to 35 minutes, or until tender when pierced with a fork. Drain, reserving 1 cup cooking liquid. Dry potatoes by shaking pan over low heat. Cover potatoes and keep warm; set aside.

Soften 2 packages active dry yeast in ½ cup warm water, 110 to 115 degrees Fahrenheit (or if using compressed yeast, soften 2 cakes in ½ cup lukewarm water, 80 to 85 degrees Fahrenheit). Let yeast stand 5 to 10 minutes.

When reserved cooking liquid has cooled to lukewarm, pour it into a large bowl. Stir in 2 tablespoons sugar. Stir softened yeast and add to mixture, mixing well. Add 2 cups sifted flour and beat until mixture is smooth. Cover bowl with waxed paper and a towel and let stand in a warm place (about 80 degrees Fahrenheit) until very light and bubbly (about 1 hour).

Meanwhile, mash potatoes. Measure 1 cup mashed potatoes. Put into a bowl; beat in ½ cup softened butter, 2 eggs (well beaten) and a mixture of ½ cup plus 2 tablespoon sugar, 1 tablespoon grated lemon peel, 1-1/2 teaspoons salt, and ¾ teaspoon nutmeg. When yeast mixture becomes very bubbly, stir in potato mixture.

Measure 4 to 5 cups sifted flour. Add about one-half of flour to yeast-potato mixture and beat until very smooth. Mix in enough remaining flour to make a soft dough. Turn dough onto a lightly floured surface and allow it to rest 5 to 10 minutes.

Knead dough. Form dough into a smooth ball and place in a greased, deep bowl. Turn dough to bring greased surface to top. Cover bowl with waxed paper and a towel and let stand in a warm place (about 80 degrees Fahrenheit) until dough is doubled (about 1-1/2 to 2 hours).

Punch down dough with fist. Pull edges in to center and turn completely over in bowl. Cover with waxed paper and towel and let rise again until nearly doubled (about 45 minutes).

Again punch down dough. Divide dough into two equal parts; turn one part onto a lightly floured surface. Roll about ½ inch thick and cut with lightly floured doughnut cutter. Roll second half about ½ inch thick, and using a sharp knife, cut into 2 inch squares. Place doughnuts and squares on a floured board; cover and let rise in a warm place away from drafts until doubled.

About 20 minutes before deep-frying, fill the saucepan or fryer with fat and heat to 365 degrees Fahrenheit.

Deep-fry doughnuts and squares in heated fat. Fry only as many at one time as will float uncrowded one layer deep in the fat. Fry 2 to 3 minutes, or until lightly browned. Turn doughnuts with a fork when they rise to the surface and several times during cooking; do not pierce.

Life from fat with tongs or slotted spoon. Drain doughnuts over fat for a few seconds before removing to absorbent paper.

Shake 2 or 3 warm doughnuts at a time in a plastic bag containing ½ cup sugar.

Serve warm or store in tightly covered jar. Makes about 3 dozen doughnuts and squares.