Tuesday, December 15, 2009
We started a new tradition making doughnuts this year! The batch is huge, I am not sure how many dozen....but you should half or third the recipe if you are only making it for your family. They turned out yummy, so I thought I would share.
7 pks dry yeast
3/4 cup water
1 cup + 1 TBS sugar
1/2 cup shortening
1 TBS salt
4 beaten eggs
2 cups mashed potatoes (we made the ones from the box)
1 qt. scalded milk, cooled
15 cups flour
1/2 batch fit in my Kitchen Aid Mixer.
Dissolve yeast in 3/4 cup lukewarm water with 1 TBS. sugar. Cream shortening and sugar. Add salt, eggs, and mashed potatoes (no lumps). Mix in yeast mixture and milk alternately with the flour. Let rise until doubled(about 1 hour), roll out on floured surface 1/2 inch thick and cut with donut cutter (or a cup and a smaller circle). Place on greased wax paper. Let rise again until doubled(about 1 hour).
12 cups powdered sugar
1 1/3 cup milk
3 tsp. vanilla
Mix and adjust until somewhere in between runny and thick. Put in a shallow bowl for dipping.
Heat oil to 375 in an electric skillet pan. Fry raised doughnuts in oil. Place on paper towels to cool a bit and drip. While still warm, dip doughnuts in the frosting on both sides. Place on cooling rack (with pan beneath). Enjoy warm or cool.