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
Age does not diminish the extreme disappointment of having a scoop of ice cream fall from the cone. |
| Jim Fiebig |
Some things you have to do every day. Eating seven apples on Saturday night instead of one a day just isn't going to get the job done. |
| Jim Rohn |
The rich would have to eat money if the poor did not provide food |
| Russian proverb |
This Recipe for Potato Doughnuts is one of thousands in the Recipes-to-go Bread Cookbook.
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Cooking is like love. It should be entered into with abandon or not at all. |
| Harriet Van Horne |
Without rice, even the cleverest housewife cannot cook. |
| Chinese Proverb |
This is a recipe for Potato Doughnuts from the recipe cookbook of Recipes-to-go (Bread)
A nickel will get you on the subway, but garlic will get you a seat. |
| Old New York Proverb |
How can you govern a country which has 246 varieties of cheese? |
| Charles De Gaulle |
Food Tip |
A bagel is a doughnut with the sin removed. |
| George Rosenbaum |
Time flies like an arrow. Fruit flies like a banana. |
| Groucho Marx (1895-1977) |
One cannot think well, love well, sleep well, if one has not dined well. |
| Virginia Woolf |
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