*  Exported from  MasterCook  *
 Recipe By     : From a professional doughnut baker
 Serving Size  : 100  Preparation Time :0:00
 Categories    : Breads, Muffins & Rolls          Specialties
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Makes 100 Delicious Doughnuts
    2                    Idaho potatoes
    1      quart         Milk -- (+1 cup)
    1      cup           Margarine -- (2 sticks)
    2      pkg           Dry yeast
    1      cup           Sugar
    1      tsp           Baking powder
    1      tsp           Baking soda
    1      tsp           Vanilla
    4                    Eggs
    1      Tbsp          Salt
   12      cups          Flour -- , approximately
    1      box           Powdered sugar
    1      3-lb. can     Shortening -- (+more if needed)
 1. Prepare mashed potatoes - peel and cut up potatoes. Cover with water.
 Boil until done. Save the potato water to mix with yeast. Mash the potatoes
 with a little bit of milk. DO NOT ADD SALT OR PEPPER.
 2. Scald 1 quart milk. Add 1 cup. (2 sticks) cut up margarine, stir to melt
 margarine. Set aside to cool.
 3. Dissolve 2 pkgs. dry yeast in 1 cup warm (105-110F) potato water.
 4. Mix together 1 cup sugar, 1 cup mashed potatoes, 1 tsp. baking soda, 1
 tsp. baking powder, and 1 tsp. vanilla in LARGE pan or container. Stir in
 the cooled  milk mixture (item No. 2) and  the yeast mixture (Item No. 3).
 Mix vigorously. Set mixture in a warm place and do not cover. (I used to
 put mine over  small pilot light on a gas stove using a metal pan).
 5. Let the mixture set for about 30 minutes until it “rises” and gets foamy
 and “bumpy” looking.
 6. Whisk lightly 4 eggs in a bowl. Add to yeast batter. Stir in 1 Tbsp.
 salt.  Add approximately 12 cups of  flour, 3 cups at a time, stirring
 vigorously after each 3-cup addition using a large mixing spoon with holes
 in it. The batter will get very stiff. Set pan back in a warm place and put
 a tea towel over it. Let it rise until double in bulk, about 1 hour.
 7. Mix together 1 box of powdered sugar and a small glass (empty pimiento
 cheese spread glass) of milk. Mix well and let set. It will dissolve better
 if mixed well ahead of glazing time. You may eventually need more than
 this, but you will see what you will need in time to mix more.
 After dough has risen to double in bulk, work with it on a well-floured
 surface (or pastry cloth). Sprinkle about 1 to 1-1/2 cup flour onto surface
 and spread it approximately 1/2 to 1-inch deep.
 Spoon out a workable amount, but not all, of the “sticky” dough into the
 flour pile. Don't knead the dough. Just “poke or pat” it with your fingers
 in the flour until with very little handling you can roll it out gently to
 a thickness of about 3/4-inch.
 Use a large doughnut cutter with sharp edge to cut out doughnuts. Place the
 doughnuts on well-greased cookie sheets or plastic trays (smooth serving
 trays work good). Place the sheets/trays with doughnuts in a warm place,
 covering with tea towels while they are rising.
 Heat shortening (Crisco is very good) to 375F. Start frying the doughnuts
 that were cut first and have had the longest time to rise. Fry a few at a
 time until golden brown. Do not put too many in at one time or it will
 lower the temperature of the shortening. The 375F must be maintained as
 closely as possible to prevent the doughnuts from absorbing the grease.
 Remove the fried doughnuts and drain them on several layers of paper
 toweling. When they are drained, dip them into the glaze on both sides of
 the doughnut, and “string” 4 or 5 doughnuts,  not touching each other, onto
 a wooden spoon handle and lay the spoon across the glaze bowl to allow the
 excess glaze to drop back into the bowl for a minute or two. Then push the
 doughnuts off onto wax paper, standing them on end as much as possible in
 When the doughnuts are thoroughly cooled, package them in plastic bags for
 freezing (that is if there are any left after eating them as you go- ha!).
 When you want some that have been frozen, preheat your oven to 350F, and
 put doughnuts on a cookie sheet and heat for about 3-5 minutes. They will
 be even more tender than they were when first fried. You can also microwave
 them on 50% power until they are tender, approximately 30 seconds per
 doughnut. Of course they are WONDERFUL fresh!
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 NOTES : Doughnuts are fun to make when you get about 4 people together to
 do the various operations -- one person cleaning up the dirty pans/dishes,
 one frying, one glazing, etc. Naturally everyone will be eating as they go!
 A professional doughnut baker taught me how to make these doughnuts years
 ago. They are fantastic. I would suggest getting prepared in advance,
 making sure you have enough cookie sheets or trays to put all the cut-out
 doughnuts on (when I used to make them I used 8 American Airline plastic
 trays that were about 24-inches square each). An electric skillet (s) makes
 a good frying surface -- not deep but large frying surface. The glaze bowl
 should be deep enough so the doughnuts don't rest in the glaze while
 draining. A large doughnut cutter is a lot better than a regular size one.