Pennsylvania Dutch Potato Doughnuts |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 48 |
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My relatives have been making these tasty doughnuts for years. The potatoes keep them moist, and the glaze provides just the right amount of sweetness. Ingredients:
2-1/2 cups mashed potatoes or riced potatoes (without added milk, butter or seasonings) |
1 cup milk |
3 eggs, lightly beaten |
2 tablespoons butter, melted |
2 cups sugar |
2 tablespoons baking powder |
5 cups king arthur unbleached all-purpose flour |
oil for deep-fat frying |
glaze: |
2 cups confectioners' sugar |
5 tablespoons half-and-half cream |
1/2 teaspoon vanilla extract |
Directions:
1. In a large bowl, combine the potatoes, milk, eggs and butter. Combine the sugar, baking powder and 2 cups flour; stir into potato mixture. Add enough remaining flour to form a soft dough. Divide dough in half.
2. Turn onto a lightly floured surface; roll each half to 1/2-in. thickness. Cut with a 2-3/4-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.
4. In a small bowl, combine glaze ingredients until smooth; drizzle over warm doughnuts. Yield: about 4 dozen.
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