1 3/4 c Milk
1/2 c Shortening
1/2 c Sugar
1/2 c Mashed potatoes
1 pk Active dry yeast
1/2 c Water; warm, 110-115 degrees F
2 Eggs; beaten
1/2 ts Vanilla
6 1/2 c All-purpose flour; up to 7 c
1 ts Baking powder
2 ts Salt
Scald milk; stir in shortening, sugar and mashed potatoes. Cool to
lukewarm. Blend well.
Sprinkle yeast over warm water and stir until yeast is dissolved.
Add to milk mixture. Stir in beaten eggs and vanilla.
Sift 6 1/2 c flour with baking powder and salt; add gradually to
yeast mixture, mixing well after each addition. Add another 1/2 c
flour if needed to make a soft dough you can handle (use no more
than necessary). Turn into greased bowl; turn dough over to grease
top. Cover and let rise in warm place until doubled, about 1 1/2
hours.
Roll to 1/2" thickness on floured board. Cut with floured
doughnut cutter, reserving centers to make Pecan Rolls (recipe
follows).
Place cut-out doughnuts on waxed paper; cover with cloth and let
rise in warm place until doubled, about 30 minutes.
Fry a few doughnuts at a time in hot salad oil (375 degrees F).
Drain on absorbent paper. Spread warm doughnuts with a thin glaze
made of confectioners sugar and milk, or shake them in a bag
containing sugar to coat them.
