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Off topic, but:

  • 1 cup hot mashed potatoes
  • 1 cup sugar (plus some for the topping)
  • 1/2 cup oil (plus oil or shortening for deep frying)
  • 2 cups warm liquid (potato water and milk)
  • 8 cups flour
  • 2 cakes (or packages) yeast
  • 1 egg
  • 1 tbsp salt

Makes a lot (4 - 5 dozen). Freeze what you won't eat in the first few days. These tend to be chewier (or heavier) and more flavorful than a typical doughnut.

Important: Avoid killing the yeast -- put the yeast in a warm liquid -- not hot. A little warmer than body temperature -- not more than 108 degrees F.

Dissolve yeast in 1/4 cup warm (not hot) liquid.

Combine potatoes, sugar, remaining liquid, oil, egg, and salt.

Make sure mixture is warm to the touch (not hot). Add dissolved yeast.

Stir in flour until dough is stiff enough to handle. Knead 5 minutes. Add flour as necessary for handling.

Place dough in greased bowl, cover, and set in a warm place to rise until doubled in bulk. (About 2 hours.)

Roll out dough to about 1/2" thickness.

Cut as desired -- I like to cut in approx. 4" squares but I'm not too fussy -- I get some odd shaped ones near the edge of the dough. My wife cuts circles with a drinking glass, but then she rerolls the leftover dough -- my approach works fine.

Cover with dry cloth (to minimize moisture loss) and let rise for 45 minutes (we do this at room temperature).

Fry in 375 degree oil until both sides are browned.

Drain on paper towels, roll in granulated sugar while warm.

This is the recipe my wife uses, but I don't know where she got it -- I believe it is pretty much a "traditional" recipe.


  • RandyKramer - 20 Feb 2002
  • <If you edit this page, add your name here, move this to the next line>
Topic revision: r1 - 2002-02-20 - RandyKramer
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