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Potato Doughnuts Recipe
|Milk||1 1⁄4 Cup (20 tbs)|
|Shortening||1⁄2 Cup (8 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Mashed potatoes||1⁄4 Cup (4 tbs)|
|Active dry yeast||1 Tablespoon|
|Warm water||1⁄2 Cup (8 tbs)|
|Eggs||2 , beaten|
|Flour||7 Cup (112 tbs)|
|Baking powder||1 Teaspoon|
Serving size: Complete recipe
Calories 5049 Calories from Fat 1156
% Daily Value*
Total Fat 131 g201.3%
Saturated Fat 35.4 g177.1%
Trans Fat 13.5 g
Cholesterol 451.2 mg
Sodium 4608.2 mg192%
Total Carbohydrates 838 g279.2%
Dietary Fiber 31.7 g126.8%
Sugars 118.5 g
Protein 123 g245.5%
Vitamin A 15.5% Vitamin C 37%
Calcium 89% Iron 253.8%
*Based on a 2000 Calorie diet
Cool to lukewarm.
Sprinkle yeast over the 14 cup warm water and stir until yeast is dissolved.
Add to lukewarm mixture.
Stir in vanilla and beaten eggs.
Sift the flour with baking powder and salt; add gradually to the liquid mixture.
Mix well after each addition.
This is a very soft dough.
Turn out on a floured board; knead just enough to shape up the dough.
Turn into a greased bowl; cover with a piece of plastic wrap and let rise until double in bulk, about 1 1/2 hours.
On a wellfloured board, roll out dough to 1/2" thickness.
Cut with floured doughnut cutter.
Place cut doughnuts on waxed paper; cover with a cloth and let rise until double in bulk, about 14 hour.
Fry a few at a time in oil or melted shortening, heated to 375 degrees.
Drain on absorbent paper.
Shake a few at a time in a bag containing sugar or cinnamon and suga