| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs, Dairy | Doughnuts | 1 | Servings | |
INGREDIENTS
| 1 | pk | Dry yeast |
| 1/2 | c | Mashed potatoes |
| 1/4 | c | Warm water |
| 1 | Egg | |
| 1/2 | c | Milk |
| 3/4 | ts | Salt |
| 2 | tb | Butter |
| 3 1/4 | c | Flour |
| 1/4 | c | Sugar |
INSTRUCTIONS
Combine the dry yeast with the warm (110 degrees) water. Set aside. Heat th milk with the butter and sugar in a small saucepan until the butter begins to melt. Cool to lukewarm. Combine the mashed potatoes with the egg in a large bowl. Stir in the cooled milk mixture, the dissolved yeast and the salt. Gradually beat in enough of the flour to form a soft dough. Turn out onto a lightly floured board. Knead until smooth. Place in a lightly buttered bowl, turning to grease the entire outside surface. Cover. Let ris in a warm place until doubled in bulk (1-1 1/2 hours). Punch down. Knead again. Roll out on a lightly floured board to a thickness of 1/4". Cut out using a floured doughnut cutter. Cover. Let rise until doubled. Preheat the oil in the deep fryer. Fry doughnuts until browned on both side (about 2 minutes). Drain. Sprinkle with sugar. Yields 18 Doughnuts From: Joel.Ehrlich@salata.com (Joel Ehrlich)
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