sarah
Mashed Potato Donuts
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.
