A family tradition rolls on in Andreas.

The Faust family has been making fasnachts for more than 40 years, and family and friends line up to get them.This year in the two days preceeding Fasnacht Day, or Doughnut Day, the family made 350 dozen of the doughnuts made with a potato dough and fried in lard.Monday started in the family's in-home bakery at 4 a.m. with Marvin Faust following a secret recipe he received from a former neighbor, the late Willard Ebberts, to make the dough. Throughout the years the original recipe has been tweaked, with Faust relying more on experience than measuements.As the dough rests, other family members start showing up to do their part. The dough needs to be thoroughly kneaded, rolled out then cut before heading to the fryer. After cooling, the fasnachts are packaged in bags by the dozen.While the recipe remains a secret, Marvin Faust revealed that they used 900 pounds of King Midas brand premium baker's flour. Cheaper flour is available, but Faust says that this is all he uses for baking.The family only makes the fasnachts once a year, but the in-home bakery gets used other times throughout the year when the family gets together to make sticky buns or homemade Easter candy.