Route 66 Potato Doughnuts Recipe
Yield: 48 servingsRecipe by luhu.jp
Ingredients:
6 cup: Flour,
2 cup: Sugar,
1 1/2 tbsp: Baking Powder,
1 1/2 cup: Mashed Potatoes, warm
1 tsp: Salt,
6 tbsp: Melted Shortening,
1 tsp: Nutmeg,
3/4 cup: Milk,
3: Eggs,
Oil, for frying
Directions:
Sift flour with baking powder, salt, and nutmeg. Beat eggs and add
sugar, potatoes, and shortening. While continuing to stir, add dry
ingredients and milk, mixing only until flour disappears. Chill dough
for at least 1 hour.
Place about half the dough on a lightly floured pastry cloth. Roll to
1/2-inch thickness. Cut with doughnut cutter and fry doughnuts in hot
oil (360 F) until lightly browned; turn and fry other side. Drain on
paper towels and sprinkle with powdered sugar, if desired.
Makes 4 dozen doughnuts.
Recipe By : The Route 66 Cookbook - ISBN 0-933031-80-7
From: Dan Klepach Date: 10-02-95 (22:59) (159)
Fido: Cooking
Source from luhu.jp
sugar, potatoes, and shortening. While continuing to stir, add dry
ingredients and milk, mixing only until flour disappears. Chill dough
for at least 1 hour.
Place about half the dough on a lightly floured pastry cloth. Roll to
1/2-inch thickness. Cut with doughnut cutter and fry doughnuts in hot
oil (360 F) until lightly browned; turn and fry other side. Drain on
paper towels and sprinkle with powdered sugar, if desired.
Makes 4 dozen doughnuts.
Recipe By : The Route 66 Cookbook - ISBN 0-933031-80-7
From: Dan Klepach Date: 10-02-95 (22:59) (159)
Fido: Cooking
Source from luhu.jp