Potato Buns and Doughnuts
Potato Buns and Doughnuts
Someone learned that adding mashed potatoes to the dough for rolls and doughnuts created an appetizing softness in the finished delicacy. Now the Amish baker makes more mashed potatoes than she believes her family can eat at the main meal—“planned” leftovers, with a pleasing destination!
Ingrediënten
- 1 cup sugar
- 1 cup mashed potatoes
- ½ cup lard or shortening
- 3 eggs beaten
- 1½ tsp. salt
- 1½ –2 packs yeast
- 1 cup warm water
- 5 cups flour
Doughnut Glaze
- 1 lb. 10x sugar
- ½ cup rich milk or a bit more
- 1 Tbsp. soft butter
- 1 tsp. vanilla
Instructies
- Mix together well the sugar, potatoes, lard, eggs, and salt.
- Dissolve the yeast in 1 cup warm water; then add that to the above mixture.
- Stir in about 3 cups of flour.
- Add the remaining 2 cups flour while kneading.
- Knead until the dough is no longer sticky but moist.
- Let rise until doubled.
For Potato Buns:
- Roll out dough to a ¾”–1” thickness.
- Cut into bun shapes with a jar or doughnut cutter (or clover leaf—or crescent-shaped cutter) and put on greased cookie sheets about 2-inches apart.
- Let them rise until puffy but not doubled (they should not be touching).
- Brush with milk.
- Bake at 325° until lightly golden brown, about 12 minutes.
- Makes about 3 dozen
For Doughnuts:
- Roll out dough to a ½” thickness.
- Cut out with a doughnut cutter; then place on clean towels laid over cookie sheets or boards.
- Let rise until almost double; then fry in fat, heated to 350°–375°, about 4 inches deep.
- Keep fat at that temperature throughout the frying.
- Turn doughnuts once while frying, when they turn golden brown.
- Makes about 31/2 dozen
Doughnut Glaze
- Heat together just until butter is melted and milk is warm.
- Glaze while doughnuts are hot.
