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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 24 |
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As a special treat in winter, my parents would make a double batch of these doughnuts to welcome us six kids home from school. This recipe from my great-aunt has been handed down through the generations. Ingredients:
1 package (1/4 ounce) active dry yeast |
1 cup warm buttermilk (110° to 115°) |
1-1/2 cups warm mashed potatoes (without added milk and butter) |
3 eggs |
1/3 cup butter, melted |
3 cups sugar, divided |
4 teaspoons baking powder |
1-1/2 teaspoons baking soda |
1 teaspoon salt |
1 teaspoon ground nutmeg |
6 cups king arthur unbleached all-purpose flour |
oil for deep-fat frying |
1/2 teaspoon ground cinnamon |
Directions:
1. In a large bowl, dissolve yeast in warm buttermilk. Add potatoes, eggs and butter. Add 2 cups sugar, baking powder, baking soda, salt, nutmeg and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Do not knead. Cover and refrigerate for 2 hours.
2. Turn onto a floured surface; divide into fourths. Roll each portion to 1/2-in. thickness. Cut with a floured 3-in. doughnut cutter.
3. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels. Combine remaining sugar and cinnamon; roll doughnuts in cinnamon-sugar while warm. Yield: about 2 dozen.
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