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POTATO DOUGHNUTS Recipe

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This recipe for POTATO DOUGHNUTS, by , is from At The Roylance's Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pat Roylance
Added: Thursday, November 8, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 c. mashed potatoes
1 c. scalded milk
1/2 c. sugar
2 eggs, beaten
7 c. flour
1 tsp. salt
2/3 c. shortening
2 Tbl. yeast
1/2 c. warm water
Fat for deep frying

Directions:
Directions:
Mix mashed potatoes, scalded milk, sugar, salt and shortening well. Crumble yeast into warm water and stir with a fork until dissolved. Stir eggs and yeast into first mixture. Add 3 cups flour and beat well. Add remaining 4 cups of flour or enough to make a stiff dough. Knead for several minutes. Place in a greased bowl and cover. Let double in size. Roll out dough 1/2 inch thick; cut and let rise again until doubled in size. Fry a few at a time in deep fat heated to 375 degrees. (Trick to test temp of oil; break off a small piece of dough and put it in the oil. If oil is hot enough it will start bubbling and the dough will float and cook golden brown right away. If it's not, the dough will sink and the oil won't bubble) Let doughnuts drain on paper towels. Shake in sugar. Makes 50. You can make these into maple bars (which is what I always made).

Personal Notes:
Personal Notes:
I made these in our little house in Whitehall. But my mom made homemade donuts a lot when I was a kid. She and the neighbor would get together and make them up fresh and then sell them at school functions to earn money for the PTA.

 

 

 

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