Last time I left you with a recipe for Edna Ruth Byler’s Potato rolls and a promise that I would experiment with the other goodies that could be made from her dough. I haven’t made it to the cinnamon roll experimenting yet, however today I managed to make a batch of glazed doughnuts from the dough. The husband and I thought they were delicious. Just to be sure we weren’t giving you a biased opinion I invited some of East Ridge’s finest firefighters up to the restaurant to do some taste testing. Judging by the completely empty platter they left I think I can safely pass the recipe on to you.
Doughnuts From Edna Ruth Byler’s Potato Dough
1 and ½ Tbsp. Active Dry Yeast
½ Cup Lukewarm water. (Do not exceed 120 degrees)
2 Cups Milk, Scalded
1 Cup Mashed Potatoes (I use leftovers from the day before they are the perfect texture)
1 Stick Butter
¾ Cup Granulated Sugar
8 to 9 Cups Plain Flour
1 Egg, Beaten
1 Tbsp. Salt
In a small cup or bowl stir together the yeast and water. Set aside until the yeast begins to form bubbles.
Meanwhile, scald the milk (bring almost to a boil but do not boil), Remove from heat and add the butter. Stir well until butter melts.
In the bowl of an electric mixer or in your largest mixing bowl combine the milk and butter mixture, mashed potatoes, sugar, and 2 cups of flour. Allow mixture to cool to lukewarm and then add the yeast mixture. Stir well.
Add the eggs, salt, and remaining flour. Stir well.
If using a stand mixture: switch to your dough hook and knead for 8 to 10 minutes until the dough is soft and satiny, adding just a bit more flour if needed.
If using a mixing bowl: turn out dough onto a floured surface and knead 10 to 12 minutes until dough is soft and satiny. Add a bit more flour if needed.
After kneading place dough into a greased mixing bowl. Cover with a cloth or plastic wrap and allow to double in bulk. This takes about 2 hours in a warm place.
After dough doubles in bulk punch it down and roll out ½ inch thick on a lightly floured surface.
Using a glass or large cookie cutter cut out your doughnuts. Use a smaller cutter (a thimble works too) to cut out the centers. Place doughnuts and centers on a greased cookie sheet. Cover lightly with plastic wrap that has been sprayed with cooking spray. Let rise in a warm place until they are 1 and ½ their original size. You do not want to let them over rise or they will be hard to handle.
In a large heavy bottom skillet heat about 3 inches of canola oil to 350 degrees. (you can also use an electric skillet or fry daddy if you have one)
Cook doughnuts in hot oil about two minutes per side. Doughnut holes will take a little less time.
Transfer doughnuts to a wire cooling rack set over a cookie sheet. Pour glaze over hot doughnuts. Enjoy!
Glaze
4 Cups Powdered Sugar
Whole Milk
½ Tsp. Vanilla
Mix milk into powdered sugar and vanilla with a whisk until icing is desired consistency. You want it to be pourable but not thin and runny.
