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Doughnuts: Glazed Potato Doughnuts

Source of Recipe


Lynne's Country Kitchen






List of Ingredients



• 1 package dry yeast
  
• 1/4 cup warm water
  
• 1/4 cup shortening
  
• 1/4 cup sugar
  
• 1/2 teaspoon salt
  
• 1 cup scalded milk
  
• 3/4 cup mashed potatoes
  
• 2 eggs, beaten
  
• 4 to 6 cups flour
  
• Glaze:
  
• 1 1/2 pounds confectioners' sugar
  
• 1 1/2 tablespoons melted butter
  
• 1 1/2 teaspoons vanilla
  
• Warm milk, enough to make a soupy consistency
  






Instructions



1. Dissolve yeast in warm water.
   
   
2. Combine shortening, sugar, salt and milk. Cool to luke warm. Add yeast mixture, potatoes and eggs. Beat well.
   
   
3. Gradually add flour to make a soft dough. Turn onto floured surface and knead well. Place in a greased bowl. Cover and let rise until double, about 1 1/2 hours. Punch down and let rest 10 minutes.
   
   
4. Roll dough 1/2" thick. Cut with doughnut cutter. Let rise until double.
   
   
5. Deep fry in hot oil, 375 degrees. Glaze or sprinkle with powdered or granulated sugar.
   
   
6. Dip doughnuts in glaze. Allow excess glaze to drip off.
   
   
7. Makes 3 1/2 dozen
   
   
8. Note: A drinking glass and a baby bottle may be used as a doughnut cutter. The top of the bottle makes the hole.