Quakertown Potato Doughnuts

Serves: 2
Total Calories: 1,736


1 package yeast active dry
1/4 cup water warm (105° to 115°)
1 cup milk warm
1/2 cup butter or margarine, softened
1/2 cup sugar
1 1/2 teaspoons salt
2 eggs
1 cup potato warm mashed
5 cups flour
vegetable shortening
Vanilla Glaze or sugar


In a small bowl, dissolve yeast in warm water let stand until foamy, 5 to 10 minutes.

In a large mixer bowl at medium speed, beat milk, butter or margarine, and salt until sugar is dissolved.

Add eggs, potatoes and yeast mixture and beat at low speed until well blended.

Beat in 3 cups of the flour until mixture is smooth. By hand, stir in 2 cups of the flour to make a sticky dough. On a lightly floured surface, knead for 3 to 5 minutes or until dough is smooth and elastic. Place in a greased bowl turn to coat surface. Cover and let rise in a warm place, free from drafts, until doubled, about 45 minutes.

On a lightly floured surface, roll dough to 1/2 -inch thickness. Cut with a 2 1/2 -inch doughnut cutter. Remove cut centers. Place doughnuts 1 inch apart on greased baking sheets. Cover and let rise in a warm place, free from drafts, until light, about 30 minutes.

In a heavy saucepan or Dutch oven, heat 1 inch of melted shortening to 375°.Fry doughnuts, a few at a time, until golden brown, turning once. Drain on paper towels. Dip into glaze or sprinkle with sugar while still warm.

To freeze uncooked doughnuts and fry later, roll and cut as directed. Place on a greased baking sheet and place in freezer. When frozen, place doughnuts in plastic bags or freezer containers and store up to 2 weeks. To use, place doughnuts on greased baking sheets and place in a preheated 175° oven turn off oven. Allow to thaw and rise about 30 minutes or until light. Fry as directed above.

Nutritional Facts:

Serves: 2
Total Calories: 1,736
Calories from Fat: 449

This Quakertown Potato Doughnuts recipe is from the Flavors of America Cookbook. Download this Cookbook today.

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