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Suggest a better descriptionMash potatoes while they are still hot. Add the butter, sugar, beaten eggs, vanilla and salt. Add the potato water. In another bowl, mix 1 cup lukewarm water and 2 tbsp. yeast and 1 tsp. sugar. Let rise for several minutes then add to potato mixture. Mix with flour in a large bowl. Knead until the dough is not sticky. Let it rise until the next morning. Roll it out and cut with a doughnut cutter. If you prefer bigger doughnuts, turn a small bowl that has a sharp cutting edge upside down. Let the doughnuts rise until double in size. Fry in deep fat. From: Lancaster Farming Shared By: Pat Stockett
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Serving Size: 1 Serving (336g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 904 | ||
Calories from Fat: 392 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 43.6g | 58 % | |
Saturated Fat 23.5g | 118 % | |
Monounsaturated Fat 12.8g | ||
Polyunsanturated Fat 2.9g | ||
Cholesterol 611.5mg | 188 % | |
Sodium 605.3mg | 21 % | |
Potassium 414.4mg | 11 % | |
Total Carbohydrate 114.7g | 34 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 113.1g | ||
Protein 17.6g | 25 % | |
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: 904
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