Directions: |
Directions:
Add the two packets of yeast to 1 cup of warm water and set aside.
Boil 1 to 1 ½ cups of water in a small sauce pan, add a teaspoon of salt to the water and bring to a boil. Add the instant mashed potatoes to the boiling water, just enough to make a consistent texture mashed potatoes. Remove from the stove add the stick of butter and the cup of sugar. Mix until well incorparated, set aside to cool. This does not need to be room temperature, but if it is too hot it will cause the yeast to
In a large mixing bowl add 3 cups of flour make a well in the middle and pour in the two beaten eggs.
Once the potato mixture has cooled, add to the flour and eggs. Gently blend this mixture together. Slowly add the warm water and yeast to the mixture.
You will begin to add the additional flour, mixing after each addition. You may need more flour if the dough is too sticky. If the dough is not sticky enough, add warm water gradually, mixing after each addition.
Once the dough sticks to your fingers, dump it on a floured surface and knead gently with your hands, just for a minute or two. You do not want to over knead as this will cause the yeast to become inactive.
You can use the same mixing bowl or a clean one, pour 2 tablespoons of vegetable oil in the bowl, and place the dough in the bowl making sure to cover all surfaces with the oil, including the top.
Cover with a dish towel, place in a warm place out of any drafts. Allow to rise until it doubles in size. |
Personal
Notes: |
Personal
Notes: Once the dough has risen you may fry it up a little at a time. Nana always has a bowl of dough in her fridge, a big pot of oil on her stove. We would scoop out some dough, fry up a few doughnuts, smother with powder sugar and enjoy.
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This recipe for Nana's doughnut dough is from