- 1 cup shortening
- 2 cups mashed Idaho® potatoes
- 4 cups of milk
- 1 cup of sugar
- 1/2 cup warm water
- 2 tablespoons instant yeast
- 1 tablespoon salt
- 5 beaten eggs
- 7 cups flour
- 1/2 teaspoon vanilla
- Chocolate hazelnut spread
- Peanut oil for frying (canola may be used)
- In a sauce pan over medium low heat, scald the milk until foamy around the edges and a slight layer of film or “skin” appears on the milk, about 15 minutes.
- Add the shortening, sugar and warm water. Allow to cool to warm temperature and add the yeast. Allow to sit for 5 minutes. Add the vanilla.
- In a very large bowl, add the flour and salt. Mix to combine. Set aside.
- In a small bowl, slightly whisk the eggs.
- Mix the eggs into the milk mixture, and add to the flour mixture. Stir to combine. Do not knead the dough. Allow to rise until doubled, about 2 hours. Punch down and rise again for 1 hour.
- Heat oil to 375° or medium high heat.
- Roll the dough out and punch out donuts and donut holes. Fry, turning often in the oil with a slotted spoon, and drain on a paper towel for a minute.
- Meanwhile, heat the chocolate hazelnut spread until warm and pourable. Add the donuts, covering with the chocolate and using a fork to lift out onto a platter. Enjoy!
Time Saving Tip: *Make the dough ahead, allow to rise overnight in the fridge and then come to room temperature before frying.