Potato Doughnuts

By carvalhohm2

Ingredients

• 2 envs. active dry yeast
• 1/2 c. warm water
• 1 c. sugar
• 3/4 c. shortening
• 1-1/2 c. mashed potatoes
• 3 eggs, beaten
• 2 c. milk
• 1 T. salt
• 1 T. lemon extract
• 6 to 8 c. all-purpose flour
• oil for frying
• Garnish: cinnamon-sugar, powdered sugar

Details

Servings 48
Adapted from gooseberrypatch.typepad.com

Preparation

Step 1

Dissolve yeast in very warm water, 110 to 115 degrees; set aside.

In a separate bowl, blend together sugar and shortening. Add potatoes, eggs, milk, salt, lemon extract and yeast mixture; mix well. Add in flour; mix and knead well until a soft dough forms. Place dough in a greased bowl; cover with a tea towel and let rise in a warm place until double in size, about one hour. Roll out dough 1/2-inch thick; cut with a doughnut cutter.

Let doughnuts rise, uncovered, about 30 minutes. In a deep saucepan, heat several inches of oil to 375 degrees. Fry doughnuts, a few at a time, until golden; drain. Sprinkle with cinnamon-sugar or powdered sugar.

Makes 4 dozen.