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
"Cuisine is both an art and a science: it is an art when it strives to bring about the realization of the true and the beautiful, called le bon (the good) in the order of culinary ideas. As a science, it respects chemistry, physics and natural history. Its axioms are called aphorisms, its theorems recipes, and its philosophy gastronomy." |
| Ginette Olivesi-Lorenzias |
I would rather live in Russia on black bread and vodka than in the United States at the best hotels. America knows nothing of food, love or art. |
| Isadora Duncan, America dancer (1878-1927) |
“Americans are just beginning to regard food the way the French always have. Dinner is not what you do in the evening before something else. Dinner is the evening.” |
| Art Buchwald |
This Recipe for Potato Doughnuts is one of thousands in the Recipes-to-go Bread Cookbook.
A food is not necessarily essential just because your child hates it. |
| Katharine Whitehorn |
If you enjoy this Potato Doughnuts Recipe - you should enjoy the recipe collections you can find on the websites below:
Avoid fruit and nuts. You are what you eat. |
| Jim Davis |
The poets have been mysteriously silent on the subject of cheese. |
| G.K. Chesterton |
This is a recipe for Potato Doughnuts from the recipe cookbook of Recipes-to-go (Bread)
In Mexico we have a word for sushi: bait. |
| José Simons |
No man is lonely eating spaghetti; it requires so much attention. |
| Christopher Morley |
Food, one assumes, provides nourishment; but Americans eat it fully aware that small amounts of poison have been added to improve its appearance and delay its putrefaction. |
| John Cage |
He who eats alone chokes alone. |
| Proverb |
Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity. |
| Voltaire |
All happiness depends on a leisurely breakfast. |
| John Gunther |
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
Potato Doughnuts Recipe brought to you by Recipes To-Go