Looked this one up on Google. Try at your own risk
Alice Faust’s Family Recipe #2: Fashnachts with Yeast
2 cups scalded milk
½ cup lard
1 cup mashed potatoes
2 teaspoons salt
¾ cup sugar
2 well beaten eggs
1 package yeast
7 cups flour, approximately
Scald milk and add mashed potatoes, sugar, salt, and lard. Cool until lukewarm. Add eggs. Add yeast and enough flour to make a soft dough. Knead well and place in a greased bowl. Cover with a cloth and let rise about 1 ½ hours. Roll ¼ in thick on a
floured board. Place on a cloth and let rise until doubled in size and fry in hot fat.
It's that time of year that you should be able to get faschnauts commercially, i.e. at the grocery store or local bakery. I grew up in Berks County and most any local grocery store had them starting in early February. There was a bakery in my hometown that had them year round. The same bakery was the only place you could get a molasses based wet bottom shoofly pie ;-)
If you buy them fresh and ship them overnight you can get them there in good shape. Be sure to pack a bottle of blackstrap molasses with them so they can get the full experience!
Fashnachts are Penn Dutch donut traditional made on Fat tuesday to use up the Lard and Sugar so you would not be tempted to use them during Lent.
I lived in Lancaster PA But now liveing in the Blue Ridge Moutains of Va my local stores do not carry them.