Monday, September 19, 2011
Raised Potato Doughnuts
This recipe makes a gigantic batch-about 4 dozen. Thankfully, doughnuts freeze well when wrapped in freezer paper, and then tightly with foil. Defrost at room temperature, covered.
From the wonderful cookbook, From Amish and Mennonite Kitchens, Pellman and Good.
You Will Need:
2 1/4 teaspoons granulated dry yeast (not instant)
1/4 cup warm water
1/4 cup shortening (I used Crisco)
1/4 cup sugar
1/2 teaspoon salt
1 cup milk, scalded
3/4 cup mashed potatoes (I ran mine through a food mill)
2 large eggs, beaten
4-6 cups AP flour
Dissolve yeast in warm water. Combine shortening, sugar, salt and milk. Cool to lukewarm. Add yeast mixture, potatoes, and eggs. Mix well. Add flour a cup at a time kneading well. The dough will be soft, but not overly sticky.
Place dough in a greased bowl and let rise until doubled-about 2 hours. Punch dough down, let rest 10 minutes.
Roll out dough on a floured surface to 1/2 inch thick. Cut with a cutter (or a glass and baby bottle as suggested in the recipe). Place on greased sheets to rise until doubled-about 45 minutes.
Heat oil to 375 degrees F. I used soybean oil, but that's just a matter of taste.
Deep fry about 1-2 minutes on each side, or until done. I tend to favour a bit overdone because gooey-undercooked doughnuts make me cry. So sad.
Drain on racks over a baking sheet, then toss in a bag with granulated sugar, or make the glaze in the recipe as follows:
1 1/2 lbs. icing sugar
1 1/2 tablespoons melted butter
1 1/2 teaspoons vanilla extract
Warm milk-enough to make a soupy glaze.
After dipping doughnuts, return them to the rack to dry.