| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Grains | Desserts | 1 | Servings | |
INGREDIENTS
| 1 | c | Milk |
| 1/4 | c | Sugar |
| 1 | ts | Salt |
| 1/4 | c | Butter or oleo |
| 1 | pk | Dry yeast |
| 1/4 | c | Warm water |
| 3/4 | c | Unseasoned mashed potatoes |
| 2 | Eggs | |
| 5 1/2 | c | Sifted flour |
| Salad oil or shortening for frying -Glaze For Doughnuts— | ||
| 2 2/3 | c | Powdered sugar |
| 1 | ts | Vanilla |
| 6 | tb | Water |
INSTRUCTIONS
In small saucepan heat milk until bubble, form around edge of pan, remove from heat. Add sugar, salt and butter, stir until butter is melted. Let cool to lukewarm. In large bowl, sprinkle yeast over warm water, stir until dissolved. Add the lukewarm milk mixture, mashed potatoes, eggs and 2 cups flour. With electric mixer on medium speed beat until smooth, about 2 minutes. With wooden spoon beat in remaining flour, beat until smooth. Cover, let rise in warm place until double in bulk (about 1 hour). Punch down dough. Turn on floured board and knead 10 times or until dough is smooth. Cover, let dough rest 10 minutes. Roll out 1/2-inch thick, cut with floured doughnut cutter. Cover with towel and let rise until double in bulk, about 45 minutes. Heat oil at 375 degrees. Fry doughnuts 3 or 4 at a time until brown on both sides, about 3 minutes. Drain well. Make glaze and spread over doughnuts. Serve doughnuts day they are made. Recipe by: diane@keyway.net Posted to recipelu-digest Volume 01 Number 318 by "Diane Geary" <diane@keyway.net> on Nov 27, 1997
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