Sunrise Chef: Fred Duerr
Chef Fred Duerr of the Rising Sun Inn in Telford is helping us celebrate Fastnacht Day with some of the tasty treats.
Raised Potato Doughnuts
1 pkg. dry yeast
1 1/2 cups lukewarm water
2/3 cups sugar
2/3 cups shortening
1 cup instant mashed potatoes (prepared)
1 1/2 tsp. salt
7-7 1/2 cups sifted all-purpose flour
Method for mixing:
Place water into large pan (one that will be half full when all ingredients have been added).
Prepare instant potatoes with electric mixer. Add shortening, sugar, salt, and eggs. Beat after each addition. Add this mixture to yeast and water. Stir and add half of flour. Continue mixing and add most of flour. When too stiff to stir, turn onto floured surface and add as much flour as necessary to prevent sticking. Knead until smooth.
Place back into pan and let rise in warm place (85°) until double in size (about 1 1/2 hrs). Punch down and let rise 1/2 hour. Punch down and roll out for donuts. Roll dough approximately 3/8-inch thick. Cut with donut cutter or any sharp edge (3 1/2-inch diameter makes a nice size donut). Place 1/2 inch apart on ungreased tray or cookie sheet.
Let rise 30-45 minutes uncovered. Tops should be without wrinkles and puffed up when ready to fry.
Fry in deep fat (375°) until golden brown, about 1 1/2 minutes on each side.
Drain on absorbent paper.
To sugar with granulated sugar-- place into paper bag with sugar while hot. For powdered sugar--wait until cold.
Makes 2-3 dozen donuts, depending on what size you make them.
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