Raised Potato Doughnuts

Ingredients

• 1 pkg yeast
• ⅓ cup warm water
• ¾ cup margarine
• ½ cup sugar
• ½ tsp salt
• 2 eggs
• 1 cup mashed potatoes
• 1 cup lukewarm milk
• 5½ cup sifted flour
• 3¼ cup glaze powdered sugar
• 1 tsp glaze vanilla
• ½ cup glaze warm water

Method

1. Dissolve the yeast in the warm water. Cream the margarine and sugar; beat in the salt, eggs and potatoes. Add the dissolved yeast and milk. Stir in the flour, mixing until well blended. Cover; let rise until double in bulk, about 1 hour.
2. Turn out on a lightly floured board. Round up into a ball; cover and let rest 10 minutes. Roll out lightly, about 3/4-inch thick; cut with a 2 1/2-inch floured doughnut cutter. Let rise until at least doubled in bulk and very light, about 1 1/4 hours.
3. Fry until golden in deep hot fat, 365 degrees, about 3 minutes cooking time. Drain on absorbent paper.
4. At once, dip in glaze: Blend 3 1/4 cups powdered sugar, 1 teaspoon vanilla and 1/2 cup warm water. Place the glazed doughnuts on racks to dry.

Notes

Makes 3 1/2 dozen.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

Tap to zoom

Tap to zoom