Directions: |
Directions:In a medium saucepan scald milk; add shortening, stirring until melted. Add sugar and mashed potatoes. Cool mixture to lukewarm.
In a small bowl; add warm water (110º-115º), dissolve yeast in water and let rest for
5 -10 minutes.
In a large bowl; pour the potatoes mixture, add the yeast mixture and stir in the beaten eggs and vanilla. Add salt and baking powder; mix well.
Slowly add flour 2 cups at a time, add another 1/2 cup of flour if needed to make a soft dough. Turn dough out onto a lightly floured surface and knead until dough is elastic. Form a ball and place in an oiled bowl to rise, cover and let rise for about 1 hour.
Punchdown dough. Roll out dough onto a floured surface until 1/2 inch thick. Cut with a 3 inch doughnut cutter or glass. Place on a parchment paper lined sheet, cover and let rise another 40 minutes. Re-knead scrapes and repeat process.
In a deep pan, heat oil to 365º to 375º. Line a cookie sheet with paper towels to drain after frying. Drop donuts a couple at a time into hot oil (350º-375º), do not crowd.
Fry about 1 1/2 minutes per side for doughnuts and 30 seconds per side for holes. Flip with a slotted spoon or tongs, remove too prepared tray with paper towels to drain.
When cooled enough to handle, dip in glaze and finish cooling on a wire rack.
Make glaze while waiting for oil to reach temperature.
1 lb powdered sugar
1/4 c hot water
1/4c milk
1 tsp vanilla
Options: 1 tsp cinnamon or 1/2 tsp nutmeg for a spiced glaze or both. |
This recipe for Spudnuts or Raised Doughnuts is from