Title: Raised Potato Doughnuts
Categories: Dessert Nut
Yield: 44 Servings

1	pk	Dry Yeast
1/4	c	Warm Potato Water (105 - 115
		F)
3/4	c	Milk -- Scalded
1/4	c	Potato Water
1/4	c	Shortening
1/4	c	Sugar
1/2	ts	Salt
3/4	c	Mashed Potatoes (No Milk Or
		Butter Added)
2		Eggs -- Beaten
4	c	(To 6)
2	qt	Oil -- For Frying
		Glaze
1 1/2	lb	Powdered Sugar
1 1/2	tb	Melted Butter
1 1/2	ts	Vanilla
		Warm Milk
		Flour

For The Doughnuts: Dissolve the yeast in the warm potato water. Combine scalded milk and 1/4 cup of potato water with shortening, sugar and salt. Cool to lukewarm; add to the yeast mixture, potatoes and eggs and beat very well. Gradually add flour to make a soft dough. Turn out onto floured surface and knead well, about 10 mins. Place dough in a greased bowl and allow to rise until doubled, about 1 to 1 1/2 hours. Punch down dough and allow to rest for 10 mins. Roll dough out to 1/2 inch thickness. Cut with doughnut cutter. Placed on greased cookie trays, cover with damp towel, let rise until doubled. Heat oil in deep-fat fryer to 375 F and fry a few doughnuts at a time, about 2 mins per side until nice golden color. Drain on paper towels. Glaze while slightly warm. Makes 3 1/2 dozen doughnuts.

For The Glaze: Mix sugar, melted butter, vanilla and enough milk to make a glaze of the right consistency. Dip doughnuts in glaze or sprinkle with powdered sugar or roll in sugar.

Recipe By : The Press-Enterprise (Riverside, CA)

From: Dan Klepach Date: 17 Jul 96

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