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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 80 |
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This is an old family favorite, handed down for years, the outside of the doughnut is crisp and the inside is light and chewy. This does make a HUGE batch, first timers may want to half it. These are worth the effort. Ingredients:
4 boiling potatoes, peeled and chopped |
3 cups milk |
1 cup white sugar |
1 cup shortening |
1 teaspoon salt |
6 cups all-purpose flour |
1 tablespoon grated lemon zest |
3 tablespoons lemon juice |
1 cup warm water (110 degrees f/45 degrees c) |
4 1/2 teaspoons active dry yeast |
6 eggs |
1/2 teaspoon ground nutmeg |
Directions:
1. In a small saucepan, cover peeled potatoes with water. Bring water to a boil and cook until tender, about 15 minutes. Let cool and mash.
2. Scald the milk and add the sugar, shortening, 2 cups mashed potatoes and salt. Mix well.
3. In an upright mixer with a dough hook attachment. Add the potato mixture, flour, lemon juice, lemon zest, water, yeast eggs and nutmeg. Mix until well mixed, dough will be a bit sticky. Cover and let rise until doubled in size.
4. Roll dough out on a lightly floured surface and cut with a doughnut cutter. Place the cut doughnuts on a greased baking sheet, cover and let rise until doubled in size.
5. In a hot fryer or deep fry pan heat shortening or canola oil to 375 degrees F (190 degrees C). Carefully place 2 to 3 doughnuts in pan. Turn when lightly golden. Lift out when done and drain on paper towels. Glaze or roll in sugar.
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