| 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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