Description
This is an old family favorite, handed down for years, the outside of the doughnut is crisp and the inside is light and chewy. This does make a HUGE batch, first timers may want to half it. These are worth the effort.
Ingredients
- 4 boiling potatoes, peeled and chopped
- 3 cups milk
- 1 cup white sugar
- 1 cup shortening
- 1 teaspoon salt
- 6 cups all-purpose flour
- 1 tablespoon grated lemon zest
- 3 tablespoons lemon juice
- 1 cup warm water (110 degrees F/45 degrees C)
- 4 ½ teaspoons active dry yeast
- 6 eggs
- ½ teaspoon ground nutmeg
Instructions
- In a small saucepan
- cover peeled potatoes with water. Bring water to a boil and cook until tender
- about 15 minutes. Let cool and mash.
- Scald the milk and add the sugar
- shortening
- 2 cups mashed potatoes and salt. Mix well.
- In an upright mixer with a dough hook attachment. Add the potato mixture
- flour
- lemon juice
- lemon zest
- water
- yeast eggs and nutmeg. Mix until well mixed
- dough will be a bit sticky. Cover and let rise until doubled in size.
- Roll dough out on a lightly floured surface and cut with a doughnut cutter. Place the cut doughnuts on a greased baking sheet
- cover and let rise until doubled in size.
- In a hot fryer or deep fry pan heat shortening or canola oil to 375 degrees F (190 degrees C). Carefully place 2 to 3 doughnuts in pan. Turn when lightly golden. Lift out when done and drain on paper towels. Glaze or roll in sugar.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 1 hr 40 mins
Servings: 80