This recipe is from Sam Dyreng. They are fantastic. I don't usually like doughnuts, but I could not get enough of these. I have scaled it down. The original recipe makes 100, but 50 were plenty for us, the neighbors, and the Saturday morning flag football group (rave reviews all around), and so I have scaled it down to 50, and of course, added my notes because I like to share my opinions on things. Be sure and eat them fresh (like within the first hour). They are not the same the next day.
Raised Potato Doughnuts
1-1/2 cup milk
1/2 cup shortening (I used half butter half shortening because that's all I could scrape out of my 4 year old can of Crisco. Next time I'll try all butter.)
1/2 cup sugar
2 tsp salt
1 cup mashed potatoes (Sam actually made mashed potatoes with real potatoes and milk and stuff. I used potato pearls. Both were good.)
1/2 cup warm water
1 tablespoon dry yeast
3 eggs beaten
1 tsp lemon juice
1 tsp grated lemon zest
1/4 tsp nutmeg
6-7 cups flour (I needed a little more to get a workable dough.)
Combine milk, shortening, salt, sugar, mashed potatoes, and heat to lukewarm. (Instead of heating it all together I just warmed my milk in the microwave, made sure my potatoes were still warm and threw it all in the mixer. Saved myself a pot.)
Add beaten eggs and yeast that has been dissolved in the warm water.
Add half of the flour and beat until well blended and smooth. Add lemon juice, zest, and nutmeg.
Add remaining flour to make a soft but firm dough (firm enough to roll at least). Knead until smooth.
Let raise until doubled in bulk. Roll out to 1/2 inch thickness. Cut into doughnuts. Let raise again until doubled (30-40 minutes). (I just realized I totally skipped the second raising. They turned out great anyway.)
Deep fry in fat at 375 degrees until golden on each side. Drain on paper towels then dip in prepared glaze.
2-1/2 cups powdered sugar
2 tablespoons softened butter
1 teaspoon vanilla (you can also substitute maple flavoring)
3 to 5 tablespoons of milk
With a mixer mix sugar and butter. Add vanilla and milk to desired consistency.