Doughnuts

These have become a family favourite and they never last long. My mom makes them for my nieces' and nephew's birthdays and the kids just can't get enough of them - in all honesty, neither can the adults.






INGREDIENTS

1 pkg. yeast
1 1/2 cups water
1 cup unseasoned, lukewarm mashed potatoes
2/3 cup sugar
2/3 cup soft shortening
1 1/2 tsp. salt
2 eggs
6 to 7 cups flour


DIRECTIONS

Soak yeast in water and set aside for 5 minutes.

Stir in potatoes, sugar, shortening, salt, eggs and 3 cups of the flour. Beat until smooth. Mix in enough of the remaining flour to make dough easy to handle. Turn dough onto a lightly floured surface to knead. Knead dough until it is smooth, elastic and doesn't stick to the board (about 5 minutes).

Place in greased bowl, turning once to have the greased side up. Tightly cover the bowl and refrigerate for at least 8 hours but no longer than 5 days.

Punch down dough and roll out 1/2 the dough to 3/8-inch thick on a well-floured surface. Cut with floured doughnut cutter. Cover and let rise on a floured surface until double (about 1 hour).

Heat vegetable oil (2 to 3 inches deep in a large pot) to 375 degrees F. Slide doughnuts into hot oil with a wide spatula. Turn doughnuts as they rise to the surface. Fry until golden brown (1 to 1 1/2 minutes on each side). Remove from oil (be careful not to prick the doughnuts). Drain on absorbent paper.

NOTE: My mom allows the doughnuts to cool and then covers them with a glaze. I like dipping the warm doughnuts in sugar or cinnamon sugar. This recipe makes about 3 dozen doughnuts.

NOTE: These freeze really well so long as you leave them unglazed. Just take out what you need when you need it and glaze them once they're thawed.


This recipe is also linked to...

Food on Friday: Desserts
Crazy Sweet Tuesday
Sweet Treats Thursday
Sweets for a Saturday