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Glazed Potato Doughnuts Recipe

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This recipe for Glazed Potato Doughnuts is from The Michael Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cp milk
1/4 cp granulated sugar
1 tsp salt
1/4 cp butter
1 pkg active dry yeast
1/4 cp warm water (105 to 115f)
3/4 cp unseasoned mashed potato
2 eggs
5 cps unsifted all purpose flour
oil or shortening

glaze:
2 2/3 cps confectioners sugar
1 tbsp vanilla extract
6 tbsps water
Directions:
Directions:
1) In small saucepan, heat milk until bubbles form around edge of pan; remove from heat. Add sugar, salt and butter; stir until butter is melted. Let cool to lukewarm.
2) In large bowl, sprinkle yeast over warm water. Stir to dissolve.
3) Add milk mixture, mashed potato, eggs and 2 cps flour. With mixer at med speed, beat 2 mins, until smooth.
4) With wood spoon, beat in rest of flour, until smooth.
5) Cover with towel; let rise in warm place (85f), free from drafts, until double in bulk--about 1 hr.
6) Punch down dough. Turn out onto floured pastry cloth' turn over, to coat with flour. Knead 10 times, until smooth.
7) Cover with bowl; rest 10 mins. Roll out, 1/2 inch thick. Cut with floured, 3 inch doughnut cutter. With wide spatula, move cut doughnuts aside.
8) Press remaining dough into ball; reroll; cut. Cover with towel; let rise until double, 45 mins.
9) Meanwhile, in electric skillet or heavy saucepan, slowly heat oil (2 inches) to 375f on deep frying therometer.
10) Gently drop doughnuts, 3 at a time, into hot oil. As they rise to surface, turn over with slotted spoon. Fry until golden brown all over-- 3 mins in all. Drain on paper towels.
11) Glaze: In bowl, mix confectioners's sugar, vanilla and water; brush on warm doughnuts or dunk them.
12) Drain on rack.
Number Of Servings:
Number Of Servings:
20

 

 

 

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