MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Pennsylvania Dutch Potato Doughnuts
Categories: Potatoes, Breads, Snacks
Yield: 48 servings
2 1/2 c Potatoes; mashed or riced
- without added milk, butter
- or seasonings
1 c Whole milk
3 lg Eggs; room temperature,
- lightly beaten
2 tb Butter; melted
2 c Sugar
2 tb Baking powder
6 c A-P flour
Oil; for deep-fat frying
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2 c Confectioners' sugar
5 tb Half & half cream
1/2 ts Vanilla extract
Food coloring & sprinkles
- (optional)
In a large bowl, combine the potatoes, milk, eggs, and
butter. Combine the sugar, baking powder and 2 cups
flour; stir into potato mixture. Add enough remaining
flour to form a soft dough. Refrigerate, covered, 1
hour.
Divide dough in half. Turn each half onto a lightly
floured surface; roll to 1/2" thickness. Cut with a
2-3/4" doughnut cutter.
In an electric skillet or deep-fat fryer, heat oil to
375 F/190 C. Fry doughnuts, a few at a time, until
golden brown on both sides. Drain on paper towels.
In a small bowl, mix glaze ingredients until smooth.
Color glaze if desired. Dip doughnuts into glaze; add
sprinkles if desired.
Recipe by Marlene Reichart, Leesport, Pennsylvania
RECIPE FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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