Would you mind sharing? Hubby loves homemade doughnuts. I ‘ve even made some with finely ground carrots, once he “misbehaved” so he got a doughnut with horseradish. I wish I had a camera ready with the first 2 chews of that tidbit. The expression was priceless.
Raised Potato Doughnuts
2 pkgs. Dry Yeast
½ Cup Warm Water
½ Cup Scalded Milk (cool)
2/3 Cup Crisco
2/3 Cup Sugar
1 tsp. Salt
1 Cup Warm Plane Mashed Potatoes
3 or 4 Eggs
6 ½ Cups Flour (approx)
Scalding the milk is an important step when using milk in any yeast dough recipes. Scalding is necessary even with pasteurized milk because of the whey proteins in milk need to be inactivated. They can weaken the gluten in dough and produce a dense final product unless the milk is scalded.
Mix yeast in warm water, set aside. Cream sugar and Crisco. Add unbeaten eggs, warm potatoes, and yeast w/water. Add 1/2 of the flour, all of the milk, salt and use hands to mix thoroughly then add rest of flour and mix it in. Turn out on a board and continue to knead for about 5 min.
Grease a large bowl, place dough in and let rise ½ way. Punch down the dough and cover the top of bowl, use plastic or similar so it will be airtight. Store in the refrigerator over-night or at least 8 hours. You must open and punch the dough down several times, before it finally cools down. Warning this dough will take over the fridge like the Blob if you don’t punch it down several times.
Four thirty doughnuts take about ½ of dough. Keep rest stored as before, can be kept this way for a week. Warm dough to room temperature. Knead, till bubbles appear, use flour sparingly while kneading. Roll out to about ¼ inch thick. Cut with doughnut cutter. Place cut doughnuts on wax paper and let rise, about double in size.
Fry in deep fryer 2-4 min. at 375 degrees. Turn them over about half way thru. Use Crisco in the deep fryer it makes a difference in your doughnuts.
2 Cups powdered sugar
1 tsp vanilla
About ¼ cup boiling water.
Add hot water to sugar and vanilla while stirring – add the water a little at a time (the glaze must be thick as the hot doughnuts will thin it out).
As you remove the doughnuts from the fryer lay them in the glaze and turn over in glaze and then drain over a pan so you can scrape the dripped glaze back into the bowl.
This is Basic Dough for any type of snail, butterhorn, cinnamon rolls, etc. Also dinner rolls, the use of 4 eggs makes for nicer dough, for dinner rolls or snails 3 eggs are ok.