GLAZED MASHED POTATO DOUGHNUTS
These are yummy and gooey doughnuts. On a crisp fall evening, nothing is better than eating one of these doughnuts with a cup of hot cocoa.
Provided by nresch
Categories Doughnuts
Time 2h20m
Yield 24
Number Of Ingredients 13
Steps:
- Dissolve yeast in warm water.
- Meanwhile, combine scalded milk, shortening, sugar, and salt in another bowl. Cool until lukewarm, about 5 minutes.
- Stir yeast mixture, mashed potatoes, and eggs into the milk mixture. Gradually add enough flour to make a soft dough.
- Turn dough out onto a floured surface. Knead until smooth. Place in a lightly greased bowl; turn over to grease the top. Cover and let rise in a warm place until doubled in size, 1 to 1 1/2 hours.
- Roll dough out to a 1/2-inch thickness. Cut into doughnuts with a cookie cutter.
- Cover and let rise until doubled in size, about 30 minutes.
- Meanwhile, combine powdered sugar, vanilla extract, and water for glaze until smooth.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Fry doughnuts in the hot oil, working in batches if needed, until golden, about 5 minutes. Transfer to a wire rack to cool, about 10 minutes.
- Dip doughnuts in glaze or drizzle over top.
Nutrition Facts : Calories 210.5 calories, Carbohydrate 38.4 g, Cholesterol 16.4 mg, Fat 4.9 g, Fiber 0.7 g, Protein 3.2 g, SaturatedFat 1.1 g, Sodium 127.7 mg, Sugar 21.1 g
DELICIOUS POTATO DOUGHNUTS
I first tried these tasty treats at my sister's house and thought they were the best I'd ever had. They're easy to make, and the fudge frosting tops them off well. When I make them for friends, the recipe is always requested. -Pat Davis, Beulah, Michigan
Provided by Taste of Home
Time 1h
Yield 4 dozen.
Number Of Ingredients 18
Steps:
- In a large bowl, combine the potatoes, sugar, buttermilk and eggs. Stir in the butter, baking soda, baking powder, salt, nutmeg and enough of the flour to form a soft dough. Turn onto a lightly floured surface; pat out to 3/4-in. thickness. Cut with a 2-1/2-in. floured doughnut cutter. , In an electric skillet, heat 1 in. of oil to 375°. Fry the doughnuts for 2 minutes on each side or until browned. Place on paper towels. , For frosting, combine the confectioners' sugar, cocoa and salt in a large bowl. Stir in the water, butter and vanilla. Dip tops of warm doughnuts in frosting.
Nutrition Facts : Calories 226 calories, Fat 9g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 185mg sodium, Carbohydrate 35g carbohydrate (20g sugars, Fiber 1g fiber), Protein 3g protein.
RACHEL GOOD'S GLAZED POTATO DOUGHNUTS
Steps:
- Have ready 2 parchment-lined baking pans. Place the potatoes in a small saucepan, cover with cold water, and bring to a boil over high heat. Cook until tender, about 15 minutes. Drain in a colander. Pass the potatoes through a potato ricer or food mill and into a medium bowl; set aside.
- Place 1/4 cup warm water in a small bowl; sprinkle with the yeast, stir gently, and let stand until creamy, 5 to 10 minutes. Using an electric mixer fitted with the paddle attachment, combine the milk, shortening, 1/4 cup sugar, and salt. Let stand until cooled to just warm. Add the yeast mixture, reserved potatoes, and eggs; beat until combined.
- Switch to the dough hook. Add 5 cups flour, and mix on medium-low speed until combined, adding more flour if necessary, until a smooth and elastic dough is formed, about 5 minutes. Transfer the dough to a large, lightly greased bowl; cover. Let stand in a warm place until the dough is doubled in size, about 55 minutes.
- Transfer the dough to a lightly floured surface. Roll out to 1/2 inch thick. Using a 2 1/2-inch-diameter doughnut cutter, cut and place on prepared baking pans. Loosely cover with plastic wrap; let stand in a warm place until the dough has risen by about one-third, about 30 minutes.
- Combine the confectioners' sugar, vanilla, and remaining 6 tablespoons water in a medium bowl, stirring until smooth; set aside. In a medium bowl, whisk together the remaining 1/2 cup granulated sugar and cinnamon until well combined; set aside.
- In a large, low-sided saucepan over medium heat, heat the oil until a deep-fry thermometer registers 375°F. Drop the doughnuts into the oil; fry in batches until golden, 1 to 2 minutes per side. Transfer to several layers of paper towel to drain. Place the drained doughnuts on a wire rack set over a baking pan. Dip half the doughnuts in the glaze; return to the wire rack. Roll the remaining doughnuts in the cinnamon-sugar mixture until well coated.
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