Glazed Potato Doughnuts
- 1 C. milk
- 1/4 C. granulated sugar
- 1 tsp. salt
- 1/4 C. butter
- 1 pkg. active dry yeast
- 1/4 C. warm potato water, or plain water (105-115 degrees)
- 3/4 C. unseasoned mashed potatoes
- 2 eggs
- 5 C. unsifted flour
- salad oil
- 2/3 C. confectioner's sugar
- 1 Tbs. vanilla
- 6 Tbs. water
In small saucepan, heat milk until bubbles form around edge of pan; remove from heat. Add granulated sugar, salt,and butter; stir until butter is melted. Let cool to lukewarm. In large bowl, sprinkle yeast over warm potato water. If possible, check temperature of water with thermometer. Stir to dissolve. Add milk mixture, mashed potatoes, eggs,and 2 C. flour. With mixer at medium speed, beat 2 minutes until smooth. With wooden spoon, beat in rest of the flour, until smooth, or use hands.
Cover with towel; let rise in warm place, free from drafts, until double in bulk (about 1 hour). Punch down dough. Turn out onto floured surface, turn over to coat with flour. Knead 10 times until smooth. Cover with bowl; rest 10 minutes. Roll out 1/2 inch thick. Cut with floured 3 inch doughnut cutter. With wide spatula, move cut doughnuts aside. Press remaining dough into ball, reroll; cut. Cover with towel; let rise until double, 45 minutes. Meanwhile, in an electric skillet or heavy saucepan, slowly heat oil (2 inches deep) to 375 degrees on deep frying thermometer. Gently drop doughnuts, 3 at a time, into hot oil. As they rise to the surface, turn over with slotted spoon. Fry until golden brown all over (3 minutes. Drain on paper towels.
Glaze: In bowl, mix confectioner's sugar, vanilla and water until smooth; brush on warm doughnuts. Drain on wire rack over a pan to catch glaze.
Serve the day they are made. Makes between 20-30.They can be frozen on cookie sheets,before they are fried. Cover with lightly greased or sprayed waxed paper and cover tightly with plastic wrap, and freeze. These are excellent filled with your favorite filling!