Recipe by mollypaul
Nothing beats a fresh doughnut! This thrifty recipe comes from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Chilling time not included in preparation time.
Top Review by Upsidedown Again
These don't taste like the ones made with yeast, but they are good in their own right and quite a bit easier. The only problem I had with them is that they smelled strongly of baking powder, but they tasted fine. The dough was also sticky and I was worried about handling it too much, so I patted each doughnut out by hand.
- 5 cups flour
- 7 teaspoons baking powder
- 1 teaspoon salt
- 1 1⁄2 cups mashed potatoes
- 3 eggs, well beaten
- 2 cups granulated sugar
- 1 1⁄2 tablespoons butter, melted
- 1 teaspoon grated nutmeg
- 1 cup milk
- oil, for frying
Directions See How It's Made
- Sift first three ingredients together.
- Beat potatoes, eggs, sugar, melted butter together; add nutmeg and milk and stir.
- Add sifted ingredients and stir until just blended; chill.
- Preheat the oil to 375F in a large saucepan or stockpot.
- Place about 1/3 of the dough at a time on a lightly floured board, sprinkle surface lightly with flour and roll to 3/8" thickness (the dough should be just stiff enough to handle; the softer the dough, the more tender the doughnut).
- Cut with a doughnut cutter dipped in flour.
- Fry until golden brown.
- Drain on paper towels for a few seconds; roll in granulated or confectioners' sugar, if desired.