Tatonuts Recipe
Yield: 30 doughnutsRecipe by luhu.jp
Ingredients:
1 T: Yeast,
1 cup: Milk, scalded
1/2 cup: Lukewarm water,
4 1/2 cup: To 5 cups hot roll mix,
2: Eggs, beaten
Vegetable oil for frying,
1/2 cup: Melted butter or margarine,
Vanilla glaze, (see swedish
3 T: Sugar,
Cinnamon twists),
1/2 cup: Instant potato flakes,
Directions:
Lightly grease two baking sheets. In a large bowl, dissolve yeast in
lukewarm water. Stir in eggs and butter or margarine. Add sugar,
potato flakes and milk. Blend well. Add 4 1/2 cups of hot roll mix
and stir thoroughly. Add additional hot roll mix to make a soft, but
not too sticky dough. Turn out on a lightly floured surface. Knead
about 5 minutes until dough is smooth and satiny. Lightly butter
bowl. Put dough in bowl and turn to butter top. Cover dough and let
rise in warm place until doubled, about 1 hour. Punch down. On a
lightly floured surface, roll dough out about 1/4" thick. Cut with a
floured doughnut cutter. Place on prepared baking sheets. Cover and
let rise until doubled in bulk, about 30 to 40 minutes. In a deep
fryer or electric skillet heat 1/2" of oil to 375. Fry doughnuts
about 1 minute on each side, until golden brown. Drain on paper
towels. While still warm, brush with vanilla glaze. Submitted By MEG
ANTCZAK On 02-06-95
Source from luhu.jp
lukewarm water. Stir in eggs and butter or margarine. Add sugar,
potato flakes and milk. Blend well. Add 4 1/2 cups of hot roll mix
and stir thoroughly. Add additional hot roll mix to make a soft, but
not too sticky dough. Turn out on a lightly floured surface. Knead
about 5 minutes until dough is smooth and satiny. Lightly butter
bowl. Put dough in bowl and turn to butter top. Cover dough and let
rise in warm place until doubled, about 1 hour. Punch down. On a
lightly floured surface, roll dough out about 1/4" thick. Cut with a
floured doughnut cutter. Place on prepared baking sheets. Cover and
let rise until doubled in bulk, about 30 to 40 minutes. In a deep
fryer or electric skillet heat 1/2" of oil to 375. Fry doughnuts
about 1 minute on each side, until golden brown. Drain on paper
towels. While still warm, brush with vanilla glaze. Submitted By MEG
ANTCZAK On 02-06-95
Source from luhu.jp