Idaho® Potato Doughnuts

Idaho® Potato Doughnuts

Yield: 4 dozen


Glaze Ingredients


  1. Dissolve yeast in warm water, set aside.
  2. Cream sugar and shortening. Beat in cold potatoes, eggs, cooled milk, yeast, water, salt and lemon extract. Mix in flour adding just enough to make a soft dough. Knead well.
  3. Place dough in greased bowl; cover and let rise in warm place until doubled in bulk.
  4. Roll out dough to 1/2 inch thickness. Cut with a well-floured cutter. Let rise uncovered about 30 minutes. Deep fry in oil heated to 375°F. Drain on paper towel.
  5. To make glaze, gradually add enough boiling water to powdered sugar and vanilla to make thin glaze. Drizzle over doughnuts.