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home > recipes > appetizers > raised potato doughnuts
RAISED POTATO DOUGHNUTS categories: pastries yield: several dozen Comment: You dont need to use instant prepared mashed potatoes if youv'e got the real stuff:) These make moist feather weight doughnuts. 1 cup milk 1/2 cup shortening 1/2 cup white karo syrup 1/2 cup granulated sugar 1 tsp salt 1 egg 1 tbs yeast 1/2 cup warm water 1/2 cup mashed potatoes 1/2 cup water 4 to 5 cups flour oil to fry Glaze: 1 1/2 cups powder sugar 1/2 cup hot water 1/2 tsp vanilla pinch salt Scald milk, sugar, shortening and salt. when warm add yeast which has been dissolved in the warm water, egg, potatoes plus the 1/2 cup water.Beat in enough flour until dough is stiff and leaves the side of the bowl. I kneaded till smooth and elastic. Cover and let rise triple in bulk . Punch down and roll out 1/3 inch thick on floured surface.Cut with doughnut cutter. Let rise for one hour and deep fry. Note , I used a fryolator with oil to 360 to 375 degrees. find the temp that frys them quick and golden not burning them. You of course can use a large heavy duty kettle filled with several inches of oil.Dont crowd as you fry and turn over with slotted spoon to cook on the other side. Drain on absorbant paper.Mix glaze and dip doughnuts in and then place on on their sides on a rack to cool. Joan,"Flour Power"

Raised Potato Doughnuts


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keyword: raised
keyword: potato
keyword: doughnuts
recipes for appetizers
recipes by butterflydog
Email Address:
(posted January 4, 1998)

RAISED
POTATO DOUGHNUTS
categories: pastries
yield: several dozen

Comment:
You dont need to use instant prepared
mashed potatoes if youv'e got the real stuff:)
These make moist feather weight doughnuts.

1 cup
milk
1/2 cup
shortening
1/2 cup white karo syrup
1/2 cup
granulated sugar
1 tsp
salt
1
egg
1 tbs
yeast
1/2 cup warm water
1/2 cup mashed potatoes
1/2 cup water
4 to 5 cups
flour
oil to
fry
Glaze:
1 1/2 cups powder
sugar
1/2 cup
hot water
1/2 tsp
vanilla
pinch salt

Scald milk, sugar, shortening and salt. when warm add
yeast which has been
dissolved in the warm water,
egg, potatoes plus the 1/2 cup water.Beat in
enough
flour until dough is stiff and
leaves the side of the bowl. I kneaded till
smooth and elastic.
Cover and let rise triple in bulk . Punch down and
roll out 1/3 inch thick
on floured surface.Cut with doughnut cutter. Let rise for one hour and
deep
fry. Note , I used a fryolator with oil to 360 to 375 degrees. find the
temp that frys them quick and golden not
burning them. You of course can use
a large
heavy duty kettle filled with several inches of oil.Dont crowd as
you
fry and turn over with slotted spoon to cook on the other side.
Drain on absorbant paper.Mix glaze and dip doughnuts in and then place on
on their sides on a rack to cool.

Joan,"
Flour Power"


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