My aunt used to make homemade donuts for Christmas and I think after you’ve had a homemade donut, every other donut pales in comparison. I emailed her a couple years ago and asked for the recipe, but I never got around to actually MAKING them because, well, things made with yeast kinda scare me.
But these are sooo easy! And delicious!
I halved the rceipe and then fretted every step of the way (“Is that too much yeast?” “Is that enough flour?” “Is that enough potatoes?”) but T kept encouraging me to just GO WITH IT and I’m so glad I did! I think we just may make these a Christmas tradition (along with drinking mimosas and listening to really bad Top 40 Christmas “hits”).
(Also, mine are so irregularly shaped because the oil got too hot and our donuts were browning too much while staying raw on the inside. So we cut the long johns to increase their surface-to-volume ratio. Because we are geeky like that.)
Aunt Diane’s Potato Donuts
3/4 c cooked & mashed potatoes (leftover mashed potatoes work best)
1 c milk
1/4 c sugar
1/4 margarine (I used shortening)
1 pkg yeast
1/4 c really warm water
5-1/2 c flour
Dissolve the yeast in the really warm water. That would be the temperature of a very warm bath: if it is too hot for you, it will kill the yeast, but on the other hand, if it is too cold, it won’t activate the yeast. Sprinkle with a little sugar (1/8 tsp?) and let sit until a creamy foam appears on top.
Combing half the flour with all the other ingredients, including the dissolved yeast. After is is mixed thoroughly, gradually work in the remaining flour. Cover with a towel and let sit in a warm place to rise until double in size. Then on a lightfly floured surface, roll out the dough with some flour and a rolling pin. Try to form a rectangle about 3/4″ thick. Then cut for Long Johns. (Actually you can cut them any size or shape you want.)
Deep fry at 350F and place on paper towels when golden. Frost with chocolate frosting or dip in cinnamon and sugar.