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Crosby Family Doughnuts Recipe

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This recipe for Crosby Family Doughnuts is from Carol Gentry Cookbook, 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:  
DOUGHNUTS:
2 T. dry yeast
1/2 C. warm (110º F) water
1 C. butter
1 C. sugar
4 C. milk
5 eggs
2 C. mashed potatoes
1 T. salt
1 tsp. lemon extract or lemon zest
1 tsp. vanilla
12-15 C. flour

GLAZE:
2 lb. powdered sugar
1/3 to 1/2 C. water
1 tsp. vanilla
1/2 tsp. lemon extract
Directions:
Directions:
DOUGHNUTS:
1) Dissolve yeast in warm water. Scald milk. Add butter and let cool to about 110º F. Add salt, sugar and enough flour to make a thin, cake-like batter. Add potatoes. Mix well. Add eggs, one at a time. Add yeast mixture. Add remaining flour to make a soft dough (not quite as firm as bread dough). Cover andd let proof away from drafts for about 2 hours or until doubled in bulk. Punch down, or as Matt would say, "degas" the dough.

2) Roll to 1/2-inch thickness. Cut with doughnut cutter. Let rise on greased cookie sheet until doubled. Carefully remove from cookie sheet and turn upside down into hot (365º F) oil until golden. Flip over and cook on other side. Drain on paper towels. Dip both sides into glaze. Let excess drip off. Set on wire rack placed over cookie sheet to set the glaze.

GLAZE:
Mix powdered sugar in water. Stir until smooth over low heat. Glaze will not be "clear", but still cloudy. Add vanilla and lemon extract. Mix well.

 

 

 

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