Rachel's Homemade Doughnuts

I have always wanted to try homemade doughnuts. For over 10 years I have been daunted by the task. Encouraged to make fun family traditions - we took this project on while the men in our family attended the Priesthood Session of LDS General Conference this weekend. It was so fun, and not too hard. I will make them again one day this week of spring break and maybe even work out the kinks enough to hand them out to the trick or treaters next Halloween.

Rachel's Doughnuts

8 T butter

3/4 c. milk

1/2 c. sugar

2 1/4 t yeast
1 t salt
1 t nutmeg (optional)
1/2 t vanilla
3 eggs

1 c. mashed potatoes (the real thing- mashed nothing added to them)

5 1/2 c. flour


1. In a small bowl melt the butter and incorporate it into the milk.

2. Add sugar and yeast (You don't want your milk/ butter too hot, but warm enough for it to get the yeast going.)

3. Beat your eggs and gently stir into mixture.

4. Mix in nutmeg, vanilla and salt. Pour into mixing bowl with bread attachment.

5. Add mash potatoes and stir to combine.

6. Add flour one cup at a time kneading until smooth.

7. Let rise until double in size OR refrigerate several hours or overnight.

8. Roll out dough and using a glass or biscuit cutter - cut into desired size doughnuts and place on a lightly floured cookie sheets to let rise again.

9. Heat oil to 365, use a thermometer. Use Vegetable or Canola oil. Oil should be deep enough to submerge at least half the doughnut. (I'd use a large pot personally.) Flip doughnuts to cook evenly. It doesn't take too long.

10. Place cooked doughnuts on a large stack of paper towels. Turn them over 2-3 times to get rid of as much oil as possible.

11. Glaze while still warm- and enjoy them hot!!


Glaze:
1/4 c milk
1 t vanilla
2 c. powdered sugar
pinch of salt

In a bowl combine all ingredients and mix until smooth.


Chocolate Glaze:
3 oz. unsweetened choc, coarsely chopped ) or 9 T cocoa and 3T oil
3 T Butter
2 C. powdered sugar
2 Tcorn syrup
5 T hot water


In heat proof bowl or double boiler, melt choc and butter. Remove from heat, add remaining ingredient's. Whisk until smooth.


Maple orange Glaze:
1/2 c. Butter, melted
1 1/2 c. Powdered Sugar
1/4 c. Maple Syrup
2 T orange juice zest of one orange
3 drops red food coloring 3 drops of yellow food coloring


In a bowl combine all ingredients and mix until smooth.