Potato doughnuts
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Potato doughnuts
Last updated 6/12/2012 1:18:51 AM. Recipe ID 49904. Report a problem with this recipe.
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      Title: Potato doughnuts
 Categories: Breads, Desserts
      Yield: 18 Servings
      3 c  All-purpose flour
      1 pk Active dry yeast
      1 ts Baking powder
      1 c  Milk or water
    1/4 c  Margarine or butter
    1/4 c  Sugar
      1 ts Salt
      1    Egg
    1/2 c  Plain mashed potatoes
           Shortening or cooking oil
           For deep-fat frying

      4 c  Sifted powdered sugar
    1/3 c  Boiling water
    1/2 ts Lemon extract or vanilla
      1 tb Corn syrup
  For Doughnuts: Combine 1 1/2 cups flour, yeast and baking powder.
  Heat milk or water, margarine or butter, sugar and salt till warm
  (120 to 130 degrees). Add to flour mixture along with egg and
  potatoes. Beat with an electric in low speed for 30 seconds, scraping
  bowl constantly. Beat on high 3 minutes. Stir in the remaining flour,
  using a spoon, till dough is smooth. Place in greased bowl. Cover and
  chill about 2 hours or overnight. Stir dough down. Roll dough to
  1/2-inch thickness on a lightly floured surface. Cut with a floured 2
  1/2-inch doughnut cutter. Reroll as necessary. Fry two or three
  doughnuts at a time in deep hot fat (365 degrees) about 1 minute on
  each side or til golden, turning with a slotted spoon. Repeat with
  remaining doughnuts and holes. For Glaze: Stir together powdered
  sugar, boiling water, corn syrup, and lemon extract or vanilla in a
  medium mixing bowl. Dip warm doughnuts in glaze, holding each over
  the bowl to allow excess glaze to drip off. Place glazed doughnuts in
  wire rack to dry. Makes 16 to 18 doughnuts and holes.

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Recipe ID 49904 (Apr 03, 2005)

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