Grandmas Light As A Feather Doughnut Recipes
FEATHER-LIGHT DOUGHNUTS
When I was growing up, our farm family always had an abundance of mashed potatoes at the supper table. We loved to use leftovers in these fluffy doughnuts. -Darlene Alexander, Nekoosa, Wisconsin
Provided by Taste of Home
Time 40m
Yield about 2-1/2 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, dissolve yeast in warm milk. Add potatoes, 1/2 cup sugar, oil, salt, vanilla, baking soda, baking powder and eggs; mix well. Add enough flour to form a soft dough. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down; roll out on a floured surface to 1/2-in. thickness. Cut with a 3-in. doughnut cutter. Place on greased baking sheets; cover and let rise until almost doubled, about 45 minutes., Meanwhile, combine the cinnamon and remaining sugar; set aside. Heat oil in an electric skillet or deep-fat fryer to 350°; fry doughnuts until golden on both sides. Drain on paper towels; roll in cinnamon-sugar while still warm.
Nutrition Facts :
GRANDMA'S LIGHT-AS-A-FEATHER DOUGHNUT RECIPE
Grandma's homemade doughnuts that are delicious and truly, light-as-a-feather.
Provided by Unknown
Yield 8 Large doughnuts + 8 doughnut holes
Number Of Ingredients 13
Steps:
- Place water into a glass measuring cup and warm until it reaches the temperature of a baby's bottle. Add yeast and allow it to activate until it doubles in size. (You can add a pinch of sugar to help "kick start" and speed-up the activation process if you'd like.)
- In a medium saucepan heat milk, sugar, salt and butter over low heat just until butter is dissolved. Cool to room temperature.
- Gently stir yeast into cooled milk mixture. Add slightly beaten egg.
- Add flour (one cup at a time); incorporate well.
- Sprinkle a light dusting of flour onto dry, flat work surface. Knead dough until it resembles a soft baby's bottom.
- Place ball of dough into a large, lightly buttered mixing bowl and add a light coating of butter to the top of the dough. Cover with a clean tea towel and set in a sunny warm spot in your home.
- When dough has doubled in size, gently punch it in the center with your fist; roll it onto your floured working surface.
- Using a rolling pin, roll dough out to 1/2" thickness. (You may need to add additional sprinkles of flour to prevent sticking.) Cut doughnut shapes out using a doughnut cutter or two different sized biscuit cutters (3-inch and a 1 1/2-inch).
- Place doughnut on baking sheets lined with silicone baking mats or parchment paper. Cover again with tea towel and place back in sunny warm spot.
- When doughnuts have doubled in size, remove tea towel.
- Fry in oil that has been preheated to 375 degrees F. approximately 45 - 55 seconds per side, or until golden brown. Remove doughnuts from oil and immediately place them onto folded paper towels.
- Repeat the frying process for the doughnut holes but shortening the frying time to approx. 30 - 40 seconds.
- In a separarte mixing bowl, combine all glaze ingredients; mix well. Dip each doughnut into the glaze, coating as evenly as possible (dip one, or both sides). Run a long handled spoon through the center of each doughnut, hold it up and allow excess glaze to drip for a couple seconds. Place doughnuts onto cooling rack. (Now is the time to add candy sprinkle, chopped nuts, mini chocolate chips, etc...)
- When the glaze has harden, the doughnuts are ready to serve.
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