| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Breads, Desserts |
18 |
Servings |
INGREDIENTS
| 3 |
c |
All-purpose flour |
| 1 |
pk |
Active dry yeast |
| 1 |
ts |
Baking powder |
| 1 |
c |
Milk or water |
| 1/4 |
c |
Margarine or butter |
| 1/4 |
c |
Sugar |
| 1 |
ts |
Salt |
| 1 |
|
Egg |
| 1/2 |
c |
Plain mashed potatoes |
|
|
Shortening or cooking oil |
|
|
For deep-fat frying |
| 4 |
c |
Sifted powdered sugar |
| 1/3 |
c |
Boiling water |
| 1/2 |
ts |
Lemon extract or vanilla |
| 1 |
tb |
Corn syrup |
INSTRUCTIONS
GLAZE
For Doughnuts: Combine 1 1/2 cups flour, yeast and baking powder. Heat milk
or water, margarine or butter, sugar and salt till warm (120 to 130
degrees). Add to flour mixture along with egg and potatoes. Beat with an
electric in low speed for 30 seconds, scraping bowl constantly. Beat on
high 3 minutes. Stir in the remaining flour, using a spoon, till dough is
smooth. Place in greased bowl. Cover and chill about 2 hours or overnight.
Stir dough down. Roll dough to 1/2-inch thickness on a lightly floured
surface. Cut with a floured 2 1/2-inch doughnut cutter. Reroll as
necessary. Fry two or three doughnuts at a time in deep hot fat (365
degrees) about 1 minute on each side or til golden, turning with a slotted
spoon. Repeat with remaining doughnuts and holes. For Glaze: Stir together
powdered sugar, boiling water, corn syrup, and lemon extract or vanilla in
a medium mixing bowl. Dip warm doughnuts in glaze, holding each over the
bowl to allow excess glaze to drip off. Place glazed doughnuts in wire rack
to dry. Makes 16 to 18 doughnuts and holes.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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