LOCATION: Recipes >> Pastries >> Donuts 02
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Donuts 02
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Yeast Doughnuts
3/4 cup cooked potatoes, riced
1/2 cup butter
2 cups buttermilk
1 pkg dry yeast
2 tbls sugar
2 eggs
1 tsp salt
7 1/2 cups flour
Take freshly cooked potatoes, rice them and, while they are still
hot, add the butter. Scald the buttermilk (heat to between 105
degrees and 115 degrees). Sprinkle the yeast into about 1/2 cup
of the buttermilk. Add the sugar. Let stand until foamy (3-5
minutes). Add the rest of the buttermilk. Mix with the potatoes.
Beat the eggs with the salt until light. Add to the potato mixture.
Sift the flour before measuring. Stir 7/8 of the flour into the
potato mixture. Turn the dough out onto a lightly floured board
and knead in the remaining flour. Place the dough in a greased
bowl. Turn the dough so that it is lightly greased on all sides.
Cover. Let the dough rise until it is doubled in bulk. Punch
down. The dough is now ready to be rolled out and cut or shaped.
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