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Receta Glazed Potato Doughnuts
by CookEatShare Cookbook

Glazed Potato Doughnuts
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  Raciónes: 12

Ingredientes

  • 1 c. lowfat milk
  • 1/4 c. granulated sugar
  • 1 teaspoon salt
  • 1/4 c. butter
  • 1 pkg. active dry yeast
  • 1/4 c. hot water (105 to 115 degrees)
  • 3/4 c. unseasoned mashed potatoes
  • 2 Large eggs
  • 5 c. unsifted all-purpose flour
  • Salad oil or possibly shortening
  • Glaze (below)

Direcciones

  1. In small saucepan, heat lowfat milk till bubbles form around edge of pan; remove from heat. Add in granulated sugar, salt, and butter; stir till butter is melted. Let cold to lukewarm.
  2. In large bowl, sprinkle yeast over hot water. (If possible, check temperature of water with thermometer.) Stir to dissolve. Add in lowfat milk mix, mashed potato, Large eggs, and 2 c. flour. With mixer at medium speed, beat 2 min, till smooth. With wooden spoon, beat in rest of flour, till smooth. cover with towel; let rise in hot place (85 degrees), free from drafts, till double in bulk, about 1 hour.
  3. Punch down dough. Turn out onto floured pastry cloth; turn over, to coat with flour. Knead 10 times till smooth. Cover with bowl; rest 10 min. Roll out, 1/2 inch thick. Cut with floured 3-inch doughnut cutter. With wide spatula;, move cut doughnuts aside. Press remaining dough into ball; re-roll; cut. Cover with towel; let rise till double, 45 min.
  4. Meanwhile, in electric skillet or possibly heavy saucepan, slowly heat salad oil (2 inches) to 375 degrees on deep frying thermometer. Gently drop doughnuts, 3 at a time, into warm oil. As they rise to surface, turn over with slotted spoon. Fry till golden all over, 3 min in all. Drain on paper towels.