Potato Doughnuts (Yeast Type)
Serves: 3.5 dozen
 
Ingredients
  • Doughnuts
  • 1 pkg active dry yeast
  • ¼ cup warm water (105-115°F)
  • ⅓ cup instant potato granules
  • ¼ cup solid vegetable shortening
  • ¼ cup granulated sugar
  • 1 tsp salt
  • 1¾ cups very warm water (130-140°F)
  • 2 eggs (room temperature)
  • 5½ cup all-purpose flour
  • ½ tsp baking soda
  • ¼ cup SACO Cultured Buttermilk Blend
  • Glaze
  • 1 lb powdered sugar
  • 6 Tbsp water
  • 1 Tbsp vanilla extract
Instructions
  1. Doughnuts
  2. In small cup dissolve yeast in warm water.
  3. In large mixing bowl combine potato granules, shortening, sugar, salt and very warm water.
  4. Cool to lukewarm.
  5. Add dissolved yeast and eggs.
  6. Blend in 2 cups flour, baking soda and Buttermilk Blend.
  7. Mix on low speed until blended.
  8. Beat on medium speed 2 minutes.
  9. By hand, stir in enough remaining flour (3 to 4 cups) to form a stiff dough.
  10. Turn out onto floured board and knead until smooth and satiny (5 to 10 minutes).
  11. Place in greased bowl, turning to grease all sides.
  12. Cover and let rise in warm place until doubled (about 1 hour).
  13. Punch down.
  14. Allow to rest 5 minutes.
  15. Roll to ½-inch thickness (no less).
  16. Cut with 3-inch doughnut cutter.
  17. Place on lightly floured cookie sheet.
  18. Cover, let rise until doubled (about 30 minutes).
  19. Prepare Glaze.
  20. Fry doughnuts in deep hot fat (375°F) until golden brown.
  21. (Place doughnuts in fat by using a wide spatula and sliding doughnut gently into fat.)
  22. Dip hot doughnuts into glaze.
  23. Place on cooling racks until glaze is set.
  24. Glaze (In small mixing bowl stir together all ingredients until mixture resembles thick cream.
  25. Dip doughnuts as directed.
Recipe by SacoFoods at http://www.sacofoods.com/potato-doughnuts-yeast-type/