Tuesday, January 11, 2011

Feather-Light Doughnuts

I made these wonderful doughnuts while at my parents. It was great to come in from sledding to fresh, warm doughnuts! My family say that these are the best ones that I make. Sorry, grandma!
I got this recipe from my The Complete Guide To Country Cooking cookbook.

2 pkgs active dry yeast
1 1/2 C warm milk (110-115 degrees)
1 C cold mashed potatoes
1 1/2 C sugar, divided
1/2 C vegetable oil
2 tsp salt
2 tsp vanilla extract
1/2 tsp baking soda
1/2 tsp baking powder
2 eggs
5 1/2 to 6 C all- purpose flour
1/2 rsp ground cinnamon
Cooking oil for frying

In a large minxing bowl, dissolve yeast in warm milk. Add potatoes, 1/2 C sugar, oil salt, vanilla, baking soda, baking powder and eggs; mix well. Add enough flour to form a soft dough (do not knead). Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; roll out on a floured surface to 1/2 inch thickness. Cut with a 3 inch doughnut cutter. Place on greased baking sheets; cover and let rise until almost doubled, about 45 minutes. Meanwhile, combine the cinnamon and remaining sugar; set aside. Heat oil in an electric skillet or deep-fat fryer to 350 degrees; fry doughnuts until golden on both sides. Drain on paper towels; roll in cinnamon-sugar while warm.
Makes about 2 to 2 1/2 dozen doughnuts

1 comment:

Michelle P said...

Made these yesterday. My kids thought it was so cool making their own doughnuts! They were yummy! My mistake was not greasing the pan they were rising on. They were tough to get off so they got a bit deflated and deformed by the time some of them got to the oil. Thanks Amber!