Kristen's Recipes


Title:   MacGregor Potato Doughnuts
Category:   Dessert
From:   MacGregors
1 3/4 c milk
1/2 c shortening
1/2 c sugar
1/2 c mashed potatoes
1 pckg. dry yeast
1/2 c warm water
2 eggs- beaten
1/2 t vanilla
6 1/2 to 7 c sifted flour
1 t baking powder
2 t salt
Directions:   Scald milk; stir in shortening, sugar and mashed potatoes. Cool to lukewarm. Blend well. Sprinkle yeast over warm water and stir until yeast is dissolved. Add to milk mixture. Stir in beaten eggs and vanilla. Sift 6 1/2 c flour with baking powder and salt; add gradually to yeast mixture, mixing well after each addition. Add another 1/2 c flour if needed to make a soft dough you can handle (use no more than necessary). Turn into greased bowl; turn dough over to grease top. Cover and let rise in warm place until doubled, about 1 1/2 hours.

Roll to 1/2-inch thickness on floured board. Cut with floured doughnut cutter. Place cut-out doughnuts on waxed paper; cover with cloth and let rise in warm place until doubled, about 30 minutes. Fry a few doughnuts at a time in hot oil. Drain on absorbent paper. Spread warm doughnuts with a thin glaze made of powdered sugar and milk, or shake them in a bag containing sugar to coat them.
Makes:   about 4 dozen