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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