Breakfast: Glazed Yeast Potato Doughnuts
Source of Recipe
unknown
List of Ingredients
1 pkg. dry yeast
1 1/2 c. warm water
2/3 c. sugar
1 1/2 tsp. salt
2/3 c. shortening
2 eggs
1 c. mashed, cooked potatoes
(lukewarm)
6 to 7 c. flour
Glaze:
1 tsp. vanilla
3 c. powdered sugar
1/2 c. boiling water
Recipe
In large mixing bowl dissolve yeast in warm water.
Stir
in sugar, salt, shortening, eggs, potatoes and 3 cups
flour.
Beat at medium speed for 3 minutes. Mix in enough
remaining
flour by hand to make dough easy to handle. Turn
dough onto
well floured surface. Knead dough until smooth and
elastic,
about 5 minutes. Place dough in greased bowl and
then turn
greased side up. Cover tightly and refrigerate at
least 8
hours.
Pound dough down on lightly floured surface. Pat
dough
down to 3/4-inch thick. Cut with floured 2 1/2-inch
doughnut
cutter. Place on lightly floured surface and let rise
for 1
hour in warm place. Deep fry at 350 degrees for 2 to
4 minutes, a few
at a time, turning once. When golden brown remove
from fat and
drain on paper towels. Mix up ingredients for glaze
until
smooth. While doughnuts are still warm, dip in glaze,
place on
cooling rack so glaze will dry. Makes 2 1/2 dozen.
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