Feather-Light Doughnuts

Name: Feather-Light Doughnuts
Ingredients: 2 packages (1/4 ounce each) active dry yeast; 1-1/2 cups warm milk (110° to 115°); 1 cup cold mashed potatoes; 1-1/2 cups sugar, divided; 1/2 cup canola oil; 2 teaspoons salt; 2 teaspoons vanilla extract; 1/2 teaspoon baking soda; 1/2 teaspoon baking powder; 2 eggs; 5-1/2 to 6 cups all-purpose flour; 1/2 teaspoon ground cinnamon; Additional oil for deep-fat frying

13 ingredients

4 steps

Ingredients

2 packages (1/4 ounce each) active dry yeast
1-1/2 cups warm milk (110° to 115°)
1 cup cold mashed potatoes
1-1/2 cups sugar, divided
1/2 cup canola oil
2 teaspoons salt
2 teaspoons vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon baking powder
2 eggs
5-1/2 to 6 cups all-purpose flour
1/2 teaspoon ground cinnamon
Additional oil for deep-fat frying

Directions

1

In a large bowl, dissolve yeast in warm milk. Add potatoes, 1/2 cup sugar, oil, salt, vanilla, baking soda, baking powder and eggs; mix well. Add enough flour to form a soft dough. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
2

Punch dough down; roll out on a floured surface to 1/2-in. thickness. Cut with a 3-in. doughnut cutter. Place on greased
3

; cover and let rise until almost doubled, about 45 minutes.
4

Meanwhile, combine the cinnamon and remaining sugar; set aside. Heat oil in an electric skillet or deep-fat fryer to 350°; fry doughnuts until golden on both sides. Drain on paper towels; roll in cinnamon-sugar while still warm.