 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 30 |
|
Guests will have a touch of nostalgia when they bite into one of these old-fashioned doughnuts. Accents of nutmeg and cinnamon, along with a subtle burst of lemon, make them hard to resist. âJune Jones, Harveyville, Kansas Ingredients:
2 cups mashed potatoes (without added milk and butter) |
2 eggs |
1-1/4 cups sugar |
2/3 cup buttermilk |
1/4 cup butter, melted |
1 tablespoon grated lemon peel |
4 cups king arthur unbleached all-purpose flour |
3 teaspoons baking powder |
2 teaspoons salt |
2 teaspoons ground nutmeg |
1/4 teaspoon baking soda |
oil for deep-fat frying |
topping: |
1/2 cup sugar |
1-1/2 teaspoons ground cinnamon |
Directions:
1. In a large bowl, beat the potatoes, eggs, sugar, buttermilk, butter and lemon peel until blended. Combine the flour, baking powder, salt, nutmeg and baking soda; gradually beat into potato mixture and mix well.
2. Turn onto a lightly floured surface; roll to 1/2-in. thickness. Cut with a floured 2-1/2-in. doughnut cutter. In an electric skillet or deep fryer, heat oil to 375°. Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels. Combine sugar and cinnamon; roll warm doughnuts in mixture. Yield: 2-1/2 dozen.
|
|