Email to Linda Leone      

Recipe Categories: Leone's HOME PAGEALCOHOL Allergiesanddietconcerns APPETIZERS BBQ-GRILL BEVERAGES BREAD BREADINGandBATTERS BREAKFAST BUTTERS CAKE CANDY CANNING CASSEROLES CHEESE CHINA CONDIMENTS CONFECTIONARY COOKIES CRACKERS CULTURESandFERMENTS DAIRY DANISH DESSERTS DIPS DRESSING DUMPLINGS ECONOMY EGGS ETHNIC EXTRACTS FATBLOCKERS FILLINGS FINLAND FIREPIT FISHandSHELLFISH FLOWERS FREEZING FROSTING-ICING FRUIT GAME GARNISHES GERMANandDUTCH GLUTENFREE GRAINS HEALTHYFOODTIPS HERBS HISPANIC ICECREAM INFORMATION ITALIAN JAMSandJELLIES KITCHEN-CRAFTS LEGUMES MAINDISH MARINADES MEATS MOUSSEsavory NATIVEAMERICAN NORWEGIAN NUTS OIL OLD-TIME-COOKERY PASTA PASTRIES PHILIPPINES PIE PLANTS-EDIBLE POULTRY PUTTING_BY REGIONALUSA RICE SALADandDRESSING SALADS SALTFREE SANDWICHES SAUCES SCANDINAVIAN SEASONING SIDEDISH SMOKER SNACKS SOUPSandSTEWS SOUTHERN-USA SPICE SPREADS STUFFINGandDRESSING SUBSTITUTES SUGARS SWEDISH SYRUPS TOPPINGS VEGETABLES VEGETARIAN VINAIGRETTE WRAPS

Glazed Potato Doughnuts




Source of Recipe


Gertie


Recipe Introduction


3 1/2 dozen


List of Ingredients




1 pkg dry yeast
1/4 C warm water
1 C milk, scalded
1/4 C shortening
1/4 C sugar
1 tsp salt
4-6 C flour
3/4 C mashed potatoes
2 eggs

Glaze;
1 lb confectioners sugar
1 T vanilla
6 T water

Recipe



Dissolve yeast in warm water. Combine milk, shortening, sugar and salt. Cool until lukewarm. Stir in yeast, potatoes and eggs. Gradually add enough flour to make a soft dough. Turn out on a floured board and knead until smooth and satiny.
Place in a lightly greased bowl, turn once so top is greased. Cover and let rise until doubled, 1-1 1/2 hours.
Roll dough out to 1/2 inch thickness. Cut with a doughnut cutter. Let rise until doubled. Fry in deep hot fat at 375 degrees. Drain.
Drop hot doughnuts in glaze. Cool on a rack.