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Potato Doughnuts Recipe

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This recipe for Potato Doughnuts, by , is from The Ridgecrest First Ward's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Traci Jerome
Added: Thursday, January 17, 2008


2 Cups Milk, scalded
1/2 Cup Shortening
1 Cup Sugar
1-1/2-2 Pkg. Yeast
1/3 Cup Freshly Mashed Potatoes (no milk)
1-1/2 Tsp. Salt
3 Eggs
6-9 Cups Flour
3 Cups Powdered Sugar
1/3 Cup Hot Water
1/2 Tsp. Vanilla or Maple Extract

Scald milk, add shortening, sugar, salt and potatoes. Cool. Add yeast that has been softened in water. Add eggs, then enough flour to make a soft pliable dough. Let rise until double. Knead down. Rise again. Knead and rollout to 1/2 inch thickness. Cut and place on floured towel. Let rise and fry at 350 until golden brown and glaze or dip in sugar, cinnamon or add your favorite topping.
Glaze: Combine all ingredients and mix well.




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