Potato Doughnuts Recipe
Ingredients
| Eggs | 2 | |
| Sugar | 1 Cup (16 tbs) | |
| Melted butter | 2 Tablespoon | |
| Potatoes | 1 Cup (16 tbs), mashed | |
| Buttermilk | 1 Cup (16 tbs) | |
| All purpose flour | 4 1/2 Cup (16 tbs) | |
| Baking powder | 4 Teaspoon | |
| 1 teaspoon each of baking soda and salt | ||
| 1/2 teaspoon each of ground cinnamon and nutmeg | ||
| Fat for deep frying | ||
Directions
Beat eggs with sugar.
Stir in butter, mashed potatoes, and buttermilk.
Sift flour with baking powder, baking soda, salt, cinnamon, and nutmeg.
Add to egg mixture and blend.
Chill dough for 1 to 2 hours.
Roll out to 1/2 inch thickness.
Cut into rounds with doughnut cutter or glass.
Fry in deep hot fat (365°F. on a frying thermometer) for a few minutes on each side, or until light brown.
Drain on paper towels.
Dust with sugar if desired.
Stir in butter, mashed potatoes, and buttermilk.
Sift flour with baking powder, baking soda, salt, cinnamon, and nutmeg.
Add to egg mixture and blend.
Chill dough for 1 to 2 hours.
Roll out to 1/2 inch thickness.
Cut into rounds with doughnut cutter or glass.
Fry in deep hot fat (365°F. on a frying thermometer) for a few minutes on each side, or until light brown.
Drain on paper towels.
Dust with sugar if desired.
Chef
