Potato Buns and Doughnuts
Adding mashed potatoes to the dough for rolls and doughnuts creates an appetizing softness and will not taste dry at all.
1 cmashed potatoes
1/2 clard or shortening
3 largeeggs, beaten
1 1/2 tspsalt
1 1/2 - 2 pkgyeast
1 cwarm water (about 110 degrees)
5 cunbleached flour
1 lb10x sugar
1/2 crich milk (butter milk)
1 Tbspbutter, softened
1 tsppure vanilla extract
How to Make Potato Buns and Doughnuts
- Mix together well the sugar, potatoes, lard, eggs and salt.
- Dissolve the yeast in 1 cup warm water then add to the above mixture.
- Stir in about 3 cups flour. Add remaining 2 cups flour while kneading. Knead until the dough is no longer sticky but moist.
Let rise until doubled.
- FOR POTATO BUNS:
Roll out dough to a 3/4 to 1" thickness. Cut into bun shapes with a jar, glass, cookie cutter or doughnut cutter, and put on greased cookie sheets about 2 inches apart.
Let rise until puffy but not doubled (they should not be touching).
Brush with milk. Bake at 325 degrees until lightly golden brown about 12 minutes.
- FOR DOUGHNUTS:
Roll out dough to a 1/2" thickness. Cut out with a doughnut cutter then place on clean towels laid over cookie sheet or cutting boards.
Let rise until almost doubled.
Fry in fat, heated to 350 - 375 degrees and about 4 inches deep. Try to keep fat at the temperature range stated throughout frying.
Turn doughnuts once while frying when they turn golden brown.
- DOUGHNUT GLAZE:
Heat all ingredients together just until butter is melted and milk is warm.
Glaze doughnuts while they are hot!
You can also roll them in cinnamon sugar, coat with powedered sugar too! MMMMmmm MMMmmmm good!!