My Spudnuts-glazed Potato Doughnuts |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 24 |
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You must try these and I think you'll find these one of the best of it's kind! Worth all the effort for these moist glazed potato doughnuts Ingredients:
1 cup milk ( even skim is fine ) |
1/2 cup white vegetable shortening ( i.e crisco ) |
1/2 cup light corn syrup |
1/2 cup sugar |
1 tsp salt |
1 large egg fork beaten |
1 tbs. active dry yeast |
1/2 cup warm water |
1/2 cup prepared plain mashed potatoes cooled |
( potatoes may be also made from instant mashed potatoes ) |
1/2 cup water |
4 to 5 cups+ all purpose flour, extra flour for the board |
oil to fry |
thin sugar glaze |
1 1/2 cups powdered sugar |
1 tsp vanilla extract |
1/2 cup hot tap water |
dash salt |
Directions:
1. Heat milk with shortening, sugar and salt just to melt shortening.
2. Cool to lukewarm.
3. Add yeast that has been dissolved in the water till foamy; then add
4. the egg, potatoes, and the 1/2 cup water.
5. Beat in flour gradually by hand to form a stiff pliable dough that leaves the sides of the bowl.
6. Knead smooth and elastic.
7. Cover and let rise triple in volume in a warm palce.
8. Gently punch down and roll out on a lightly floured surface about 1/2 inch thick.
9. Cut with standard doughnut cuter.
10. Let doughnuts rise 1 hour.
11. Fry in deep hot oil, turning and cooking till golden and done.
12. Drain on paper.
13. Dip in prepared glaze while hot and set doughuts on rack to cool .
14. Have some toweling under the rack to catch some of
15. the dripping glaze.
16. Yield: all depends on the size of your doughnut cutter.
17. Note: recipe may be halved if desired.
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