Ingredients
DONUTS
DONUT GLAZE
Directions
- 1
Place potatoes in a large saucepan and fill with water until potatoes are covered by an inch. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain, reserving 1/2 cup cooking liquid; cool to 110°-115°. Discard remaining cooking liquid. Mash the potatoes with a potato masher.
- 2
In a large bowl, dissolve yeast in reserved cooking liquid. Add the mashed potatoes, milk, 1/2 cup of canola oil, sugar, eggs and salt. Mix flour to form a soft dough- you may not need the last half cup. Place in a greased bowl using cooking spray or oil, turning once to grease the top of the dough.
- 3
Cover dough with plastic wrap, and let rise in a warm place until doubled, about 1 hour. Punch dough down; let rise again until doubled, about 20 minutes. Using floured hands spread out dough on a floured surface into a round of dough that’s about 10 inches in diameter, and 1 1/2 - 2 inches thick.* Cut with a floured 3 1/2 inch donut cutter.
- 4
In a dutch oven, or deep fryer, heat the remaining canola oil to 350° F. Fry donuts, a few at a time, until dark golden brown, about 4 minutes per batch, rotating the donuts half way through. Do not allow the heat to exceed 350° F, the outside will cook too fast and leave the inside doughy.
