Email to Cooking Monster      

Recipe Categories: CookingMonster's HOME PAGEAlcoholicBeverages APPETIZERS April_Fools_Day A_Little_Humor A_Tribute Baked_Puddings_and_Crisps BattersandBreadings BBQ BBQing_Grilling Beef BEVERAGES BREAD Cakes CAKESandPIES Cake_Mix_Recipies Camping_Cookout Canadian_Recipes CANDY CASSEROLES CheeseCakes CHELSEAandRILEYfavorites ChickenRecipes ChineseFood ChocholateMakingandBars ChristmasRecipes CoffeesandHotBeverages COOKIES CROCKPOT DESSERTS DIABETIC Diets DipsandSpreads Doughnuts_Yeast_and_Cake Easter_Recipes EGGS FingerFood FISHandSEAFOOD Fondues FrozenTreats Frozen_Icecream_sherbet_yogurt FRUIT Fudge Fun_Recipes_and_Crafts Garnishes GiftsinaJar Great_Recipe_Sites Halloween_recipes HealthierDessertIdeas Healthier_Choice_Cooking HomeCanningandPickles HomemadeBabyFood HomemadeCondiments Household_CookingTIPS IcingsandFrostings JAMSandJELLIES LowCarbRecipies LOWFAT Marinades_Glazes_Vinaigrettes MeatPies Mexican-Texican Miscellaneous MothersFathers_Day MuffinsandLoaves My_Favorite_Recipes My_Favorite_Tried_and_True_ My_Guestbook_Entries New_Years Old_Time_Recipes Parfait_Pudding_Mousse_Custard PASTA PASTRIES Pies PIZZA Pork Potatoes Recipes_4_Me_To_Try Recipe_Sites RICE Saint_Patricks_Day SALADandDRESSING SandwichesSandwichFillers SAUCES scuffles Seafood_fish_recipes SeasoningsandRubs Snacks SOUPSandSTEWS Squares TasteofHomeRecipestotry Thanksgiving_Recipes Turkey_Recipes UkranianRecipes Use_Up_Those_Leftovers Valentine_Recipes VEGETABLES VEGETARIAN

Yeast Potato Doughnuts




Source of Recipe


the web


List of Ingredients




6 cups sifted flour
¼ ounce package active dry yeast
1 medium-sized potato, peeled and sliced
2-¾ cups water
4 tablespoons butter
½ cup granulated sugar
2 eggs, beaten
1 teaspoon salt
Fat for deep-frying
Superfine sugar

Recipe



Cook the potato slices in 2-½ cups of boiling salted water until tender. Drain, saving 1-½ cups of the potato cooking water. Melt the butter in this hot water. Mash the potato and measure out ¼ cup. Using an electric mixer, if you like, beat the ¼ cup of mashed potato with the sugar in a large mixing bowl until well blended. Add the eggs and salt; mix well. Gradually add the reserved potato water. Mix the yeast with ¼ cup of tepid water and add to the potato mixture. Beat in half of the flour and then mix in the last 3 cups of flour by hand. The dough will be soft.

Knead on a well floured surface until smooth and elastic. Place the dough in a greased bowl, then turn the dough upside down so the top surface is greased. Cover and let rise in a warm place, free from drafts, until doubled in bulk, 2 to 3 hours.

Turn out onto a floured surface and knead for 1 minute. Divide the dough in half. Roll each half into a rectangle 1/3-inch thick. With a pastry wheel or knife, cut the dough into 2 x 3-inch rectangles, making a slit 1-inch long in the center of each. Place the rectangles on a cloth, away from any drafts, and cover them with another cloth. Let the rectangles rise again, until they have almost doubled in size, about 1 hour.

Fry a few of the rectangles at a time in deep fat preheated to 375 degrees. Drain on paper towels. Roll the doughnuts in superfine sugar.

Makes about 36 - 2 x 3-inch rectangles