Tatonuts
30 doughnuts
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Yeast |
| ½ | cup | Lukewarm water |
| 2 | Eggs, beaten | |
| ½ | cup | Melted butter or margarine |
| 3 | tablespoons | Sugar |
| ½ | cup | Instant potato flakes |
| 1 | cup | Milk, scalded |
| 4½ | cup | To 5 cups hot roll mix |
| Vegetable oil for frying | ||
| Vanilla glaze (see swedish | ||
| Cinnamon twists) | ||
Directions
Lightly grease two baking sheets. In a large bowl, dissolve yeast in lukewarm water. Stir in eggs and butter or margarine. Add sugar, potato flakes and milk. Blend well. Add 4½ cups of hot roll mix and stir thoroughly. Add additional hot roll mix to make a soft, but not too sticky dough. Turn out on a lightly floured surface. Knead about 5 minutes until dough is smooth and satiny. Lightly butter bowl. Put dough in bowl and turn to butter top. Cover dough and let rise in warm place until doubled, about 1 hour. Punch down. On a lightly floured surface, roll dough out about ¼" thick. Cut with a floured doughnut cutter. Place on prepared baking sheets. Cover and let rise until doubled in bulk, about 30 to 40 minutes. In a deep fryer or electric skillet heat ½" of oil to 375. Fry doughnuts about 1 minute on each side, until golden brown. Drain on paper towels. While still warm, brush with vanilla glaze. Submitted By MEG ANTCZAK On 02-06-95