Potato doughnuts no. 2
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pint | Mashed potatoes |
| 1 | cup | Warm potato water |
| 1 | cup | Sugar |
| 1 | cup | Butter |
| 3 | Eggs | |
| 2 | teaspoons | Vanilla |
| 2 | teaspoons | Salt |
Directions
Mash potatoes while they are still hot. Add the butter, sugar, beaten eggs, vanilla and salt. Add the potato water. In another bowl, mix 1 cup lukewarm water and 2 Tablespoons yeast and 1 teaspoon sugar. Let rise for several minutes then add to potato mixture. Mix with flour in a large bowl. Knead until the dough is not sticky. Let it rise until the next morning. Roll it out and cut with a doughnut cutter.
If you prefer bigger doughnuts, turn a small bowl that has a sharp cutting edge upside down. Let the doughnuts rise until double in size. Fry in deep fat.
From: Lancaster Farming Shared By: Pat Stockett From : Earl Shelsby