Pennsylvania Dutch Potato Doughnuts
Cookin' Up Country Breakfasts Cookbook
My relatives have been making these tasty doughnuts for years. The potatoes keep them moist, and the glaze provides just the right amount of sweetness.
SERVINGS: 48
CATEGORY: Breakfast/Brunch
METHOD: Deep-Frying
TIME: Prep: 20 min. Cook: 50 min.
Ingredients:
- 2-1/2 cups mashed potatoes or riced potatoes (no milk, butter or seasoning added)
- 1 cup milk
- 3 eggs, lightly beaten
- 2 tablespoons butter, melted
- 2 cups sugar
- 2 tablespoons baking powder
- 5 cups all-purpose flour
- Oil for deep-fat frying
- GLAZE:
- 2 cups confectioners' sugar
- 5 tablespoons half-and-half cream
- 1/2 teaspoon vanilla extract
Directions:
In a large bowl, combine potatoes, milk, eggs and butter. Combine sugar, baking powder and 2 cups flour; stir into potato mixture. Add enough remaining flour to form a soft dough. Divide dough in half. Turn onto a lightly floured surface; roll each half to 1/2-in. thickness. Cut with a 2-3/4-in. doughnut cutter.
In a electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, until golden, about 2 minutes. Turn with a slotted spoon and fry 2 more minutes or until golden brown. Drain on paper towels. Repeat until all doughnuts are fried.
Combine glaze ingredients and drizzle over warm doughnuts. Serve immediately. Yield: about 4 dozen.