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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Potato Doughnuts Recipe

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This recipe for Potato Doughnuts is from The Gile 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:  
2 eggs, beaten
1 c. sugar
2 Tbls. salad oil
1 c. mashed potatoes
1 c. sour milk
4-1/2 c. flour
1 tsp. salt
4 tsp. baking powder
1 tsp. baking soda
1 tsp. nutmeg
Directions:
Directions:
Beat eggs and sugar until light. Add oil, potatoes, and milk. Beat until smooth.

Sift together flour, baking soda, baking powder, salt and nutmeg, then add to wet mixture. Chill.

Roll 1/2-inch thick on a slightly floured surface, and cut with a doughnut cutter.

Fry in hot deep fat (365º) and drain on absorbent paper. Shake in paper sacks containing granulated or powdered sugar.
Number Of Servings:
Number Of Servings:
3 dozen
Preparation Time:
Preparation Time:
n/a
Personal Notes:
Personal Notes:
Here's one that stays light, tender, and moist.

For easy handling, chill dough before rolling. Use deep fat frying thermometer or bread cube test. A 1/2-inch cube of bread should brown in 60 seconds.

Note: a pinch of ginger will keep from soaking fat.

 

 

 

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