“This is an old family favorite, handed down for years, the outside of the doughnut is crisp and the inside is light and chewy. This does make a HUGE batch, first timers may want to half it. These are worth the effort.”
- 4 boiling potatoes, peeled and chopped
- 3 cups milk
- 1 cup white sugar
- 1 cup shortening
- 1 teaspoon salt
- 6 cups all-purpose flour
- 1 tablespoon grated lemon zest
- 3 tablespoons lemon juice
- 1 cup warm water (110 degrees F/45 degrees C)
- 4 1/2 teaspoons active dry yeast
- 6 eggs
- 1/2 teaspoon ground nutmeg
- In a small saucepan, cover peeled potatoes with water. Bring water to a boil and cook until tender, about 15 minutes. Let cool and mash.
- Scald the milk and add the sugar, shortening, 2 cups mashed potatoes and salt. Mix well.
- In an upright mixer with a dough hook attachment. Add the potato mixture, flour, lemon juice, lemon zest, water, yeast eggs and nutmeg. Mix until well mixed, dough will be a bit sticky. Cover and let rise until doubled in size.
- Roll dough out on a lightly floured surface and cut with a doughnut cutter. Place the cut doughnuts on a greased baking sheet, cover and let rise until doubled in size.
- In a hot fryer or deep fry pan heat shortening or canola oil to 375 degrees F (190 degrees C). Carefully place 2 to 3 doughnuts in pan. Turn when lightly golden. Lift out when done and drain on paper towels. Glaze or roll in sugar.