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Name: Potato Doughnuts
Prep time: 30 min
Total time: 45 min
Yield: 18
Cuisine: American
Ingredients: 1/4 c Margarine or butter; 1 ts Salt; 1 tb Corn syrup; 1 Egg; Shortening or cooking oil, For deep-fat frying; GLAZE; 1 ts Baking Powder; 1/3 c Boiling water; 1 pk Active dry yeast; 1/2 c potatoes Plain mashed; 4 c powdered sugar Sifted; 1 c Milk or water; 3 c All-purpose flour; 1/4 c Sugar; 1/2 ts Lemon extract or vanilla

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INGREDIENTS

1/4 c Margarine or butter
1 ts Salt
1 tb Corn syrup
1 Egg
Shortening ; or cooking oil, For deep-fat frying
GLAZE
1 ts Baking Powder
1/3 c Boiling water
1 pk Active dry yeast
1/2 c potatoes ; Plain mashed
4 c powdered sugar ; Sifted
1 c Milk ; or water
3 c All-purpose flour
1/4 c Sugar
1/2 ts Lemon extract ; or vanilla

Servings

INSTRUCTIONS

For Doughnuts: Combine 1 1/2 cups flour, yeast and baking powder. Heat milk or water, margarine or butter, sugar and salt till warm (120 to 130 degrees). Add to flour mixture along with egg and potatoes. Beat with an electric in low speed for 30 seconds, scraping bowl constantly. Beat on high 3 minutes. Stir in the remaining flour, using a spoon, till dough is smooth. Place in greased bowl. Cover and chill about 2 hours or overnight. Stir dough down. Roll dough to 1/2-inch thickness on a lightly floured surface. Cut with a floured 2 1/2-inch doughnut cutter. Reroll as necessary. Fry two or three doughnuts at a time in deep hot fat (365 degrees) about 1 minute on each side or til golden, turning with a slotted spoon. Repeat with remaining doughnuts and holes. For Glaze: Stir together powdered sugar, boiling water, corn syrup, and lemon extract or vanilla in a medium mixing bowl. Dip warm doughnuts in glaze, holding each over the bowl to allow excess glaze to drip off. Place glazed doughnuts in wire rack to dry. Makes 16 to 18 doughnuts and holes.

NOTES

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Potato Doughnuts

1/4 c Margarine or butter 
1 ts Salt 
1 tb Corn syrup 
1  Egg 
  Shortening or cooking oil, For deep-fat frying
  GLAZE 
1 ts Baking Powder 
1/3 c Boiling water 
1 pk Active dry yeast 
1/2 c potatoes Plain mashed
4 c powdered sugar Sifted
1 c Milk or water
3 c All-purpose flour 
1/4 c Sugar 
1/2 ts Lemon extract or vanilla

For Doughnuts: Combine 1 1/2 cups flour, yeast and baking powder. Heat milk  or water, margarine or butter, sugar and salt till warm (120 to 130  degrees). Add to flour mixture along with egg and potatoes. Beat with an  electric in low speed for 30 seconds, scraping bowl constantly. Beat on  high 3 minutes. Stir in the remaining flour, using a spoon, till dough is  smooth. Place in greased bowl. Cover and chill about 2 hours or overnight.  Stir dough down. Roll dough to 1/2-inch thickness on a lightly floured  surface. Cut with a floured 2 1/2-inch doughnut cutter. Reroll as  necessary. Fry two or three doughnuts at a time in deep hot fat (365  degrees) about 1 minute on each side or til golden, turning with a slotted  spoon. Repeat with remaining doughnuts and holes. For Glaze: Stir together  powdered sugar, boiling water, corn syrup, and lemon extract or vanilla in  a medium mixing bowl. Dip warm doughnuts in glaze, holding each over the  bowl to allow excess glaze to drip off. Place glazed doughnuts in wire rack  to dry. Makes 16 to 18 doughnuts and holes.

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Nutrition

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Serving Size: 1 Serving (66g)
Recipe Makes: 18

Calories: 191
Calories from Fat: 51 (27%)

Amt Per Serving		% DV

	Total Fat 5.6g	7 %
	Saturated Fat 1.1g	5 %
	Monounsaturated Fat 2.1g
	Polyunsanturated Fat 1.6g
Cholesterol 12.8mg		4 %
Sodium 331mg		11 %
Potassium 66mg		2 %
Total Carbohydrate 32.5g		10 %
	Dietary Fiber 0.8g	3 %
	Sugars, other 31.7g
Protein 2.8g		4 %
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.

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Calories per serving: 191

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