Glazed — Yeast Potato Donuts

I’m not much for donuts, generally. Over-sweet fat-bombs that leave me lethargic are usually pretty easy to pass by. These, however, are something else again… the raised dough is not over sweet, stays light, and the topping can be a light dusting of powdered sugar or cinnamon sugar. When they are warm out of the fryer, they are very hard to resist!

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. lukewarm mashed cooked potatoes (no salt in prep)	
6-7C. flour.
GLAZE
1 tsp. vanilla
3 C. powdered sugar
1/2 C. boiling water
Mix until smooth.
Mix more as needed.

In a large mixer bowl dissolve yeast in warm water. Stir in sugar, salt, shortening, eggs, potatoes and 3 C. flour. Beat at medium speed for 3 minutes. Mix in enough remaining flour by hand to make dough easy to handle.

Turn dough out onto well-floured surface. Knead the dough until it is 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 down dough. On a 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 about an hour in a warm place.

Deep-fat fry at 400̊. a few at a time, turning once. Fry for 2-4 minutes or until golden brown. Remove from fat and drain on paper towels. While warm dip in glaze and place on a cooling rack so glaze will dry.

Makes about 2-1/2 dozen.

Posted on 30 December 2008, 19:33 by Burney Baron

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