Friday, July 30, 2010

Repost: Feather-Light Donuts (with pictures)

Last month my amazing sister M informed me that June 4th, is National Donut day and we have the best recipe for you. Unfortunately, the first time we posted this recipe we had no pictures to post. But last Sunday I was really "craving" these delicious treats, so K was super sweet & made them for me. These donuts are so delicious as well as light & fluffy. You will just fall in love with them! Secret ingredient- mashed potatoes.

2 pkgs active dry yeast
1 1/2 C warm milk
1 C cold mashed potatoes
1 1/2 C sugar, divided
1/2 C vegetable oil
2 tsp. salt
2 tsp. vanilla
1/2 tsp. baking soda
1/2 tsp. baking powder
2 eggs
5 1/2- 6 C flour
1/2 tsp. ground cinnamon
Oil for frying

In a large mixing bowl, dissolve yeast in warm milk. Add potatoes, 1/2 C sugar, oil, salt, vanilla, baking soda, baking powder, and eggs.

Add enough flour to form a soft dough.

Place in a greased bowl for an hour turning once after the first 30 minutes. We could definitely tell our dough was rising because the seran wrap started bubbling out :-)

Punch dough down and roll on a flat surface. Cut into holes and place on a greased baking sheet.

Let rise for another 45 minutes.

Heat oil to 350 degrees. Be careful not to overheat your oil as you may burn the outside of the donut but leave the inside still very doughy. (Burned donuts = yucky smelling smoke!)

Fry donuts until golden brown. Drain on paper towels. Roll in cinnamon or/and sugar while still warm. You can also drizzle your favorite icing.

This recipe makes about 2 1/2 dozen deliciously amazing donuts!! I love, love this donut recipe and so do our neighbors, friends, doorman... pretty much anyone who is around when we make these.

I had a hard time taking pictures because they just smelled so delicious. It's best to eat them right away but you can also store them for a day. If you're eating them the next day, warm them up for 5-10 seconds in the microwave and re-dip them in sugar. Enjoy!!


mmdemille said...

yummy, so excited to make these :)