Scald milk, add shortening, sugar and salt. When lukewarm, add the yeast which has been softened; add the egg and potatoes plus the cup water to the mixture. Beat in the flour until the dough is stiff and leaves the sides of the bowl. Let rise until triple in bulk. Roll out about 1/3 - inch thick and cut with a doughnut cutter. let rise on a floured board for one hour and fry, at 400 for 2 to 3 minutes Then dip in glaze. Dip doughnuts in glaze while hot. Set on sides untill cool.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Dozen (533g)|
|Recipe Makes: 3|
|Calories from Fat: 260 (17%)|
|Amt Per Serving||% DV|
|Total Fat 28.9g||38 %|
|Saturated Fat 11.4g||57 %|
|Monounsaturated Fat 11.6g|
|Polyunsanturated Fat 3.7g|
|Cholesterol 89.8mg||28 %|
|Sodium 99.3mg||3 %|
|Potassium 435.9mg||11 %|
|Total Carbohydrate 303.8g||89 %|
|Dietary Fiber 7.1g||28 %|
|Sugars, other 296.7g|
|Protein 25.8g||37 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1570
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