Potato doughnuts

Yield: 1 servings

Measure Ingredient
1¾ cup Milk
½ cup Shortening
½ cup Sugar
½ cup Mashed potatoes
1 pack Yeast
½ cup Warm water
2 \N Eggs beaten
½ teaspoon Vanilla
6½ \N To 7 cups sifted flour
1 teaspoon Baking powder
2 teaspoons Salt

Scald milk, stir in shortening, sugar and mashed potatoes. Cool to lukewarm. Blend well. Sprinkle yeast on warm water and stir until yeast is dissolved. Add to milk mixture. Stir in beaten eggs and vanilla. Sift 6-½ cups with baking powder and salt. Add gradually to yeast mixture, mixing well after each addition. Add another ½ cup flour if needed to make a soft dough. Turn into greased bowl; turn dough over to grease top. Cover and let rise in warm place until doubled about 1-½ hours. Roll to ½-inch thickness on floured board. Cut with floured doughnut cutter. Place cut out doughnuts on waxed paper; cover with cloth and let rise in warm place until doubled, about 30 minutes. Bake on greased sheet 25 to 30 minutes at 350 degrees.

From: Lancaster Farming Shared By: Pat Stockett From: Pat Stockett Date: 09-06-95 (05:37) (159) Fido: Cooking

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