|3 pkgs||Dry yeast|
|1 Cup / 250 ml||Lukewarm water|
|4 Cups / 1 qt||Hot (Scalded) Milk|
|2 Cups / 500 ml||Mashed Potatoes (no milk added)|
|1/2 Cup / 125 ml||Butter|
|1/2 Cup / 125 ml||Margarine|
|1 Cup / 250 ml||Sugar|
|6 Cups / 1500 ml||Flour|
|1 Tbsp / 15 ml||Salt|
|12 Cups / 3 L||Flour|
|1 lb / 0.5 kg||Powdered (Icing) Sugar|
|1 Tbsp / 15 ml||Margarine|
|1 tsp / 5 ml||Vanilla|
|3 Tbsp / 45 ml||Milk|
DirectionsThis recipe will make about 100 donuts. Dissolve yeast in luke warm water. Mix in a large bowl the following: hot milk, mashed potatoes, butter, margarine, sugar Let cool to lukewarm, then add the yeast mixture and 6 cups of flour. Let stand until mixture foams up (~20 min.) Add eggs, salt and 11-12 Cups of flour Knead dough until soft, and not sticky (a little more flour may be needed) Let raise in a warm place until about doubled in size. Roll out dough, cut donuts, place on trays until not quite double. Fry in hot shortening (375 F) When drained and while still hot, dip in glaze mixture. Insert a stick through the holes and let a number of donuts drain over glaze bowl until next ones are ready to go. To make glaze, mix the powdered sugar, 1Tbsp margarine, 1 tsp vanilla and enough milk to make a thin icing.
This potato recipe is brought to you courtesy of Corry Gaudet.