Potato Doughnuts Recipe




Potato Doughnuts Ingredients

3 cup all-purpose flour
1 package active dry yeast
1 tsp baking powder
1 cup milk or water
1/4 cup margarine or butter
1/4 cup sugar
1 tsp salt
1 egg
1/2 cup plain mashed potatoes
1 shortening or cooking oil
1 for deep-fat frying

GLAZE

4 cup sifted powdered sugar
1/3 cup boiling water
1/2 tsp lemon extract or vanilla
1 tbsp corn syrup

A Recipe for
Potato Doughnuts

 

Food Tip
Although conventinal advice has been to use plastic cutting boards instead of wooden ones, there is an opinion that wooden surfaces may actually be better at preventing bacterial growth than plastic surfaces, which seem to harbor them. Whether you choose wood or plastic, use separate boards for raw and cooked foods, and make sure to clean and sterilize after each use. To sanitize cutting boards, wash with warm, soapy water, and then wash again with a solution of 2 to 3 teaspoons of household bleach in one quart of warm water. Rinse with plain hot water




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This Recipe for Potato Doughnuts is one of thousands in the Recipes-to-go Bread Cookbook.


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Don't take a butcher's advice on how to cook meat. If he knew, he'd be a chef.

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This is a recipe for Potato Doughnuts from the recipe cookbook of Recipes-to-go (Bread)


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Potato Doughnuts recipe - a tasty recipe for you to add to your collection!

Food Tip
It's easy to create tasty sauces for beef roasts. Simply add stock or broth into pan juices and thicken by boiling rapidly for a few minutes. Season with herbs and a touch of wine.




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Potato Doughnuts

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Old New York Proverb






Potato Doughnuts Directions

For Doughnuts: Combine 1 1/2 cups flour, yeast and baking powder.
Heat milk or water, margarine or butter, sugar and salt till warm
(120 to 130 degrees). Add to flour mixture along with egg and
potatoes. Beat with an electric in low speed for 30 seconds, scraping
bowl constantly. Beat on high 3 minutes. Stir in the remaining flour,
using a spoon, till dough is smooth. Place in greased bowl. Cover and
chill about 2 hours or overnight. Stir dough down. Roll dough to
1/2-inch thickness on a lightly floured surface. Cut with a floured 2
1/2-inch doughnut cutter. Reroll as necessary. Fry two or three
doughnuts at a time in deep hot fat (365 degrees) about 1 minute on
each side or til golden, turning with a slotted spoon. Repeat with
remaining doughnuts and holes. For Glaze: Stir together powdered
sugar, boiling water, corn syrup, and lemon extract or vanilla in a
medium mixing bowl. Dip warm doughnuts in glaze, holding each over
the bowl to allow excess glaze to drip off. Place glazed doughnuts in
wire rack to dry. Makes 16 to 18 doughnuts and holes.

Serves: 18

 

 

 

 

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Potato Doughnuts Recipe from the Recipes-To-go.com Bread Recipe Cookbook

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