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Title: Tatonuts (Doughnuts From the Bread Mix)
Categories: Breadmaker Mix Breakfast Doughnuts
Yield: 30 Servings
| 1 | tb | Yeast |
| 1/2 | c | Instant potato flakes |
| 1/2 | c | -lukewarm water |
| 1 | c | Milk; scalded |
| 2 | Eggs; beaten | |
| 4 1/2 | c | Bread mix; up to 5 cups |
| 1/2 | c | Butter; melted |
| Vegetable oil for frying | ||
| 3 | tb | Sugar |
| VANILLA GLAZE | ||
| 1 1/4 | c | Powdered sugar |
| 1/2 | ts | Vanilla |
| 2 | ts | Milk |
Lightly grease 2 baking sheets. In a large bowl, dissolve yeast in lukewarm water. Stir in eggs and butter. Add sugar, potato flakes and milk. Blend well. Add 4-1/2 cups bread mix and stir thoroughly. Add additional bread mix to make a soft, but not too sticky dough. Turn out on a lightly floured surface. Knead about 5 minutes until dough is smooth and satiny. Lightly butter bowl. Put dough in bowl and turn to butter top. Cover dough with a damp towel and let rise in a warm place until doubled in bulk, about 1 hour. Punch down. On a lightly floured surface, roll out dough about 1/4 inch thick. Cut with a floured doughnut cutter. Place on prepared baking sheets. Cover and let rise until doubled in bulk, about 30 to 40 minutes. In a deep fryer or electric skillet, heat 1/2 inch of oil to 375.
Fry doughnuts about 1 minute on each side, until golden brown. Drain on paper towels. While still warm, brush doughnuts with Vanilla Glaze.
Vanilla Glaze: Combine all ingredients and stir until smooth. Formatted by Elaine Radis BGMB90B; JUNE, 1993
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