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4 c. sugar
6 eggs
2 c. mashed potatoes
2 c. potato water
about 5 lb. flour
2 c. whole milk
2 c. butter
2 to 3 cakes of yeast
1 tsp. salt

Boil the potatoes and mash well (reserve potato water). Add milk,
salt and 1 cup potato water. Heat to lukewarm only. Cream together
sugar, butter and eggs. Place yeast in bowl with 1 teaspoon sugar
and 1 cup lukewarm potato water; let yeast mixture set until it
gets foamy.

Add flour, a cup at a time. Using wooden spoon, blend until dough
becomes stiff, then knead with hands. Using flour, knead until you
can get the dough clean from sides of bowl. Grease the top of
dough with shortening. Cover with cloth and let rise in a warm
area until doubled. Take the risen dough, about 1 pound at a time,
and roll out about 1/4 to 1/2-inch thick. Cut with a glass and
cut a slit in the center of each round (or use a doughnut cutter).
Cover doughnuts with cloth and let rise again in a warm place.
Fry in shortening until golden brown. Drain on brown paper and if
desired, roll in sugar.


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4 of 8 people found the following review helpful:
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Practically Perfect, February 3, 2004 - 12:22 PM
Reviewer: Amanda from Ephrata, PA USA
This recipe produces a result very close to that of my great-aunt's, and that is quite a complement considering our PA Dutch heritage. A great way to finish this recipe off is to eat them with corn syrup! They're not the prettiest or the neatest food to eat, but for what they lack in appearance they make up in taste!

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