This recipe is based on the McCall recipe "Glazed Potato Donuts" Copyright 1973
Yield: makes about 20 donuts depending on the size of cutter
What you need:
1 cup (250 ml) whole milk
1/4 cup (55 g) granulated sugar
1 teaspoon salt
1/4 cup (55 g) butter
1 package (1/4 oz/ 7 g) dry active yeast
1/4 cup (60 ml) warm water (should feel warm to the touch)
3/4 cup (198 g) unseasoned mashed potatoes
2 whole eggs
5 cups (800 g) all purpose flour
1 teaspoon vanilla
1/2 teaspoon ground nutmeg
Canola oil for frying donuts
glaze:
2 2/3 cup (375 g) confectioners sugar
6 tablespoons water
1 teaspoon vanilla
How to make these:
Heat milk in a small pot until it starts to boil.
Remove from heat and add the granulated sugar, salt and butter. Stir to melt and incorporate.
Sprinkle yeast over the warm water and stir to dissolve.
In a stand mixer fitted with the whip attachment, combine milk mixture, mashed potatoes, eggs and 2 cups of the flour. Mix on medium speed for 2 minutes.
Take the bowl off of the stand and add yeast mixture, remaining flour, vanilla and nutmeg and mix by hand.
Cover the dough with a towel and let rise for 1 hour in a warm place (85 F). The dough will double in size.
After 1 hour punch the dough down and knead until smooth.
Roll dough with flour to 1/2 inch thickness and cut donuts.
Cover donuts with a towel and let rise again for 45 minutes.
Pour canola oil into a pan, 2 inches deep and heat to 250/275 degrees F.
Fry donuts around 90 seconds on each side, they should be light golden brown.
Drain donuts on paper towel and allow to cool.
Add glaze ingredients to a small bowl and stir to incorporate. Spoon onto donuts or you can dip them.
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