- 1 pound russet potatoes, peeled and quartered
- 2 packages (1/4 ounce each) active dry yeast
- 1 1/2 cups warm milk (110-115 degrees F)
- 1/2 cup vegetable oil
- 1/2 cup sugar
- 2 eggs
- 1 teaspoon salt
- 7 1/2 cups all-purpose flour
- Oil for deep-fat frying
- 4 cups confectioners' sugar
- 1/3 cup water
- 1 teaspoon vanilla extract
Place potatoes in a saucepan and cover with water. Bring to a boil; cook until tender. Drain, reserving 1/2 cup cooking liquid; cool to 110 degrees-115 degrees F. Discard remaining cooking liquid.
Mash potatoes without milk or butter. In a large mixing bowl, dissolve yeast in reserved cooking liquid. Add mashed potatoes, milk, oil, sugar, eggs and salt. Add enough flour to form a soft dough.
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; let rise again until doubled, about 20 minutes. Roll out on a floured surface to 1/2 inch thickness. Cut with a floured 3 inch doughnut cutter.
In an electric skillet or deep-fat fryer, heat oil to 375 degrees F. Fry doughnuts, a few at a time, until golden brown. For glaze, combine confectioners' sugar, water and vanilla in a bowl. Dip warm doughnuts in glaze. Cool on wire racks.
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Recipe reprinted by permission of Reiman Publications, LLC. &copy; 2002. All rights reserved.
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