Potato Yeast Donuts

Name: Potato Yeast Donuts
Yield: 18
Ingredients: 1 package active dry yeast (2¼ teaspoons); ¼ cup warm water (115°F to 120°F); 1 cup milk; ½ cup granulated sugar; ¼ cup shortening; 1 tsp salt; ¾ cup prepared mashed potatoes; 2 eggs; 5 cups all-purpose flour; Oil for deep-fat frying; Granulated sugar or cinnamon sugar

Potatoes provide the secret ingredient to these fluffy donuts kissed with sugar.

Since the early 1800s, home bakers have claimed that substituting potatoes for a portion of the wheat produces light, tender breads. These fluffy donuts supply convincing evidence. Pair the homespun, sugar-kissed favorite with Honey Latté served with cinnamon swizzle sticks.

Makes 18 servings

Ingredients

1 package active dry yeast (2¼ teaspoons)
¼ cup warm water (115°F to 120°F)
1 cup milk
½ cup granulated sugar
¼ cup shortening
1 tsp salt
¾ cup prepared mashed potatoes
2 eggs
5 cups all-purpose flour
Oil for deep-fat frying
Granulated sugar or cinnamon sugar

Directions

In a small bowl dissolve yeast in warm water. In a medium saucepan heat milk until almost boiling. Stir in sugar, shortening and salt. Stir in mashed potatoes, eggs and yeast mixture. Gradually stir in 4 cups of the flour. Turn out onto floured surface and knead in remaining 1 cup flour until dough is smooth and elastic, about 8 minutes. Place in a lightly greased bowl; turn to grease surface of dough. Cover and let rise in a warm place (80°F to 85°F) until double, about 1 hour.
On a lightly floured surface, roll out dough to ½-inch thickness. Cut with a 3-inch donut cutter. Cover and let rise about 1 hour or until double.
Meanwhile, in a large heavy skillet or deep-fat fryer, heat enough oil to provide 1½ inches of frying depth to 375°F. Fry several donuts at a time for 1 to 1½ minutes per side or until golden. Drain on double thickness of paper towels. While still warm roll in sugar or cinnamon sugar to coat.

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