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| 2 | cups | mashed potatoes | | 1/2 | oz | active dry yeast | | 1 1/2 | cups | warm milk | | 1/2 | cup | canola oil | | 1/2 | cup | sugar | | 2 | | eggs | | 1 | teaspoon | salt | | 7 1/2 | cups | flour | | + | | oil for deep fat frying | | 4 | cups | powdered sugar | | 1/3 | cup | water | | 1 | teaspoon | vanilla extract |
| directions | Prepare mashed potatoes. I just used potato flakes, but you can make them from real potatoes as well.
In a large bowl, dissolve yeast in either 1/2 cup reserved potato water or luke warm water. Add mashed potatoes, milk, oil, sugar, eggs and salt. Add enough flour to form a soft dough. Place dough in a greased bowl, turning once to grease top.
Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; let rise again until doubled, about 20 minutes. Roll out on a floured surface to 1/2 in thickness. Cut with a floured doughnut cutter.
In deep fat fryer, heat oil to 375 degrees. Fry doughnuts a few at a time, until golden brown.
For glaze, in a large bowl, combine the powdered sugar, water and vanilla until smooth. Dip warm doughnuts in glaze. Cool on wire racks. |
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