Homemade Doughnuts

Ingredients:

1 c. warm water

2 T. dry yeast (dissolved in 1 c. water)

1 c. shortening

6 eggs, beaten
4 t. salt
3 c. milk
1 c. sugar
2 c. mashed potatoes (mom uses instant)
2 t. lemon juice
2 t. grated lemon rind
½ t. nutmeg
12-13 c. flour
oil (mom uses canola oil)

Instructions:

Combine milk, shortening, salt, sugar, and mashed potatoes. Heat to lukewarm.
Add beaten eggs and yeast that has been dissolved in water.
Add 6 c. flour and beat until well blended and smooth.
Add lemon juice, rind, and nutmeg.
Add flour to make soft, but firm dough (firm enough to roll)
Knead until smooth.
Cover and let rise until double in bulk (abt 1 hour)
Punch down and divide dough in half
Roll out ½ inch thick and cut with cutter into doughnuts shapes.
Cover, and allow to rise until double (30-40 minutes)
Fry in deep fat oil at 375 degrees.

Drain on paper towel and dip in prepared glaze, sugar, or chocolate.

Use chopsticks to turn.

Makes 100 doughnuts.

GLAZE (thin):

Ingredients:
1 ½ c. powdered sugar
¼ c. warm water (1 T. at a time)
1 t. vanilla
¼ t. cream of tarter
1 T. karo syrup

Instructions:
Put in bowl. Dip completely. Drip above bowl

CHOCOLATE topping (thick):

Ingredients:
1 ½ c. powdered sugar
1 T. warm water (or more)
2-3 t. cocoa
1 t. vanilla
¼ t. cream of tarter
1 T. karo syrup

Instructions:
Dip top only. Optional: add sprinkles.

SUGAR Topping:

Instructions: Put sugar in a brown bag. Cool doughnut, drop and shake in bag

Notes:
This makes 100 doughnuts, so unless you are having a big party or planning on delivering doughnuts to a lot of neighbors, it is wise to cut the recipe in half or 1/4. These doughnuts are best eaten fresh.