Fastnachts (Pennsylvania Dutch/German Yeast Doughnuts)

Name: Fastnachts (Pennsylvania Dutch/German Yeast Doughnuts)
Ingredients: Sponge; 2 cups milk, room temperature; 1 package (2-1/4 teaspoons) rapid-rise dry yeast; 1/4 cup lukewarm water; 1 teaspoon granulated sugar; 3 cups all-purpose flour; Dough; 2 large eggs, room temperature; 1/3 cup vegetable shortening (preferably non-hydrogenated); 3 cups all-purpose flour, more if needed; 1 teaspoon salt; 1 teaspoon ground mace; 3/4 cup granulated sugar; Vegetable or canola oil for frying, about 2 quarts

INGREDIENTS

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Sponge

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2 cups milk, room temperature

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1 package (2-1/4 teaspoons) rapid-rise dry yeast

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1/4 cup lukewarm water

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1 teaspoon granulated sugar

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3 cups all-purpose flour

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Dough

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2 large eggs, room temperature

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1/3 cup vegetable shortening (preferably non-hydrogenated)

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3 cups all-purpose flour, more if needed

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1 teaspoon salt

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1 teaspoon ground mace

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3/4 cup granulated sugar

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Vegetable or canola oil for frying, about 2 quarts

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