This is an older recipe that actually uses mashed potatoes to make these traditional German donuts. It is topped with a vanilla cream glaze that makes it just the right amount of sweet.

Yields: Makes About 12 Donuts.

Ingredients

• 1 ½ cup of scaled milk
• 2 cakes of yeast
• ½ cup of sugar
• 1/3 cup of butter
• 2 eggs, beaten
• 1 teaspoon of salt
• 4 ½ to 5 cups of flour
• 1 cup of mashed potatoes

For the Glaze

• 1 pound of powdered sugar
• 1 tablespoon of cornstarch
• 1 tablespoon of sweet cream
• 1 teaspoon of vanilla
• 2 tablespoons of butter

Method of Preparation

• Dissolve the yeast in warm water and set aside.
• Add the melted butter to the mashed potatoes in a saucepan over medium-low heat. Stir.
• Add the butter, eggs, sugar, and milk.
• Add the yeast when the mixture is lukewarm. Stir.
• Stir in the salt and flour. Move to a mixing bowl and cover.
• Allow the dough to raise until it has doubled in size. Punch down once.
• Roll the dough out onto a well-floured service. Roll until it is ½-inch thick.
• Cut out with donut cutters and cover. Allow the dough to rise, doubling in size.
• Heat oil to 350º F in a heavy-bottomed pan.
• Fry the donuts in batches for 2 or 3 minutes on each side.
• Set them on a paper-towel lined plate to drain the excess oil off the donuts.
• To prepare the glaze, mix all of the glaze ingredients together in a shallow bowl.
• Mix with water to thin the glaze, if needed.
• Glaze the fried donuts while they are warm.