"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Potato Doughnuts Recipe

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This recipe for Potato Doughnuts, by , is from Family Affair Too! , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dennis Marks
Added: Monday, September 3, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 pk Yeast
1 1/2 c Warm Water,105 - 115
1 c Unseasoned Mashed Potatoes-Lukewarm
2/3 c Sugar
2/3 c Shortening
2 Eggs
1 1/2 t Salt
6 c Flour, All-Purpose

Directions:
Directions:
Dissolve yeast in warm water in large bowl. Stir in potatoes,, sugar, shortening, eggs, salt and 3 cups of the flour. beat until smooth. Mix in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover bowl
tightly; refrigerate at least 8 hours but no longer than 5 days.

Separate into halves and roll half of dough 3/8 inch thick on well-floured surface. Cut with floured doughnut cutter. Cover; Let rise on floured surface until double, about 1 hour. (Repeat with second half of dough.)

Heat vegetable oil (2-3 inches) in deep fat fryer or heavy saucepan to 375. Slide doughnuts into hot oil with wide spatula. Turn doughnuts as they rise to surface. Fry until golden brown, 1 - 1 minutes per side. Remove from oil; do not prick doughnuts. Drain on paper towels. Dip doughnuts in vanilla glaze or shake in bag of sugar while still warm.

Personal Notes:
Personal Notes:
Dough also makes great dinner rolls - bake at 400 15 - 20 minutes.

 

 

 

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