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Raised Doughnuts II

Pennsylvania Dutch Cooking from AlansKitchen.comMakes about 6 dozen doughnuts.


  • Starter
    • 2 - packages active dry yeast
    • 1 - cup potato water, lukewarm
    • 2 - cups mashed potatoes
  • Flour mixture
    • 1 - cup milk, scalded cooled to lukewarm
    • 1 - cup potato water, lukewarm
    • 2 - eggs, melted
    • 1 - cup butter, melted
    • 6 - cups all-purpose flour (plus), sifted
    • 1/2 - cup sugar


  1. Pour water into mixing bowl and dissolve yeast. 
  2. Then mix in the mashed potatoes. 
  3. Let rise 2 hours or doubles in size.
  4. Mix flour mixture of milk, potato water, eggs, butter, flour, and sugar into the starter bowl. 
  5. Cover and let rise 1 hour or double in size.
  6. Remove from bowl and on floured board roll out to a 1/4-inch thickness. 
  7. With the floured doughnut cutter, cut out the doughnuts. 
  8. Cover doughnuts and let rise 30 minutes.
  9. In a deep fryer, pour in high quality fat with a �high smoke point� and temperature at 360� F.
  10. Quickly deep-fry. 
  11. You may roll doughnuts in powdered sugar when cool.

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