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Glazed Potato Doughnuts

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1 pkg. active dry yeast
1/4 c warm water
1 c. milk, scalded
1/4 c shortening
1/4 c sugar
1 tsp salt
3/4 c mashed potatoes (instant maybe used)
2 eggs, beaten
5 to 6 c sifted flour
1 lb confectioners sugar
1 tblsp vanilla
6 tblsp water

Dissolve yeast in warm water.

Combine milk, shortening, sugar, and salt. Cool until lukewarm. Stir in yeast, potatoes, and eggs. Gradually add enough flour to make soft dough. Turn onto floured surface; knead until smooth and satiny. Place in lightly greased bowl; turn over to grease top. Cover . Let rise 1 to
1 1/2 hours.

Roll to 1/2" thickness; cut with 3" cutter. cover, let rise 30 minutes.

Meanwhile, stir sugar, water and vanilla together. (will look like thick cream).

Fry in deep hot fat (375) Drain, drop hot doughnuts into glaze. Place on rack until glaze is set.
3 1/2 doz.
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Comments

The two old crows said…
Here is the donut recipe that Tina, Trudy and I used to make. They are yummy. Epecially with a chocolate glaze or icing.
October 15, 2008 at 7:12 AM
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