Recipe Details
Ingredients
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4boiling potatoes, peeled and chopped
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3cupsmilk
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1cupwhite sugar
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1cupshortening
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1teaspoonsalt
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6cupsall-purpose flour
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1tablespoongrated lemon zest
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3tablespoonslemon juice
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1cupwarm water (110 degrees F/45 degrees C)
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4 ½teaspoonsactive dry yeast
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6eggs
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½teaspoonground nutmeg
Cooking Directions
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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.
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Scald milk and add sugar, shortening, 2 cups mashed potatoes, and salt. Mix well.
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In an upright mixer with a dough hook attachment, add potato mixture, flour, lemon juice, lemon zest, water, yeast eggs, and nutmeg. Stir until well mixed; dough will be a bit sticky. Cover and let rise until doubled in size, about 2 hours.
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Roll dough out on a lightly floured surface and cut with a doughnut cutter. Place cut doughnuts on a greased baking sheet, cover, and let rise until doubled in size, about 1 hour.
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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 the pan. Turn when lightly golden. Lift out when done and drain on paper towels. Glaze or roll in sugar. Repeat for remaining doughnuts.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe80 | |
Calories86 | |
% Daily Value * | |
Total Fat 3g |
4% |
Saturated Fat 1g |
5% |
Cholesterol 15mg |
5% |
Sodium 39mg |
2% |
Total Carbohydrate 12g |
4% |
Dietary Fiber 1g |
2% |
Total Sugars 3g |
|
Protein 2g |
4% |
Vitamin C 3mg |
3% |
Calcium 16mg |
1% |
Iron 1mg |
3% |
Potassium 79mg |
2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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