10-18-2011, 11:40 PM
Ingredients:
1pkg. active dry yeast, dissolved in 1/4 c. warm water
1/4 c. shortening or margarine
1/4 c. sugar
1 c. milk, scalded
3/4 c. mashed potato (instant may be used)
2 eggs
5-6 c. flour
1 tsp. salt
Equipment:
Floured board (for kneading dough)
Bowl
2 inch cutter
Deep Fryer
Directions:
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 soft dough. Turn onto a floured board; knead until soft and satiny. Place in a lightly greased bowl. Cover; let rise in a warm place until dough doubles in bulk, about 1 1/2 hours. Roll dough to 1/2 inch thick. Cut with 2 inch cutter. Place dough on floured board; let rise 30 minutes. Fry in deep fat at 375 degrees F.
*Glaze: 1 pound of powdered sugar, 1 teaspoon vanilla, and 6 tablespoons of water. Mix will be thick like cream. Drop doughnuts in glaze while hot.
YUMMY...enjoy!
1pkg. active dry yeast, dissolved in 1/4 c. warm water
1/4 c. shortening or margarine
1/4 c. sugar
1 c. milk, scalded
3/4 c. mashed potato (instant may be used)
2 eggs
5-6 c. flour
1 tsp. salt
Equipment:
Floured board (for kneading dough)
Bowl
2 inch cutter
Deep Fryer
Directions:
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 soft dough. Turn onto a floured board; knead until soft and satiny. Place in a lightly greased bowl. Cover; let rise in a warm place until dough doubles in bulk, about 1 1/2 hours. Roll dough to 1/2 inch thick. Cut with 2 inch cutter. Place dough on floured board; let rise 30 minutes. Fry in deep fat at 375 degrees F.
*Glaze: 1 pound of powdered sugar, 1 teaspoon vanilla, and 6 tablespoons of water. Mix will be thick like cream. Drop doughnuts in glaze while hot.
YUMMY...enjoy!