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Glazed Potato Doughnuts
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- #85187
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
1 package dry yeast
1/4 cup warm water
1/4 cup shortening
1/4 cup sugar
1/2 teaspoon salt
1 cup milk, scalded
3/4 cup mashed potatoes
2 eggs, beaten
4 cups flour, more as needed
Glaze
1 1/2 pound confectioners' sugar
1 1/2 tablespoon butter, melted
1 1/2 teaspoon vanilla extract
warm milk, enough to make a soupy consistency
directions
Dissolve yeast in warm water.
Combine shortening, sugar, salt, and milk. Cool to lukewarm. Add yeast mixture, potatoes, and eggs. Beat well. Gradually add flour to make a soft dough.
Turn onto floured surface and knead well. Place in a greased bowl. Cover and let rise until double (1 to 1 1/2 hours). Punch down and let rest 10 minutes.
Roll dough 1/2-inch thick. Cut with doughnut cutter. Let rise until double.
Deep-fry in hot oil (375 degrees F). Glaze or sprinkle with powdered or granulated sugar.
For Glaze: Dip doughnuts in glaze. Allow excess glaze to drip off.
cook's notes
A drinking glass and a baby bottle may be used as doughnut cutter. The top of the bottle makes the hole.
Traditionally, the Pennsylvania Dutch make fasnachts (like deep-fried doughnuts) the day before Lent.
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nutrition data
Nutritional data has not been calculated yet.
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