Dessert: Donuts

2 c. hot mashed potatoes

1 c. shortening

1 c. sugar

1 qt. scalded milk (cooled)

3 pkgs. dry yeast

3/4 c. water (warm)

5 lb. bag of flour

2 eggs

1 T. salt

Dissolve yeast in water until bubbly.  Mix potatoes, shortening and sugar.  Add milk and yeast and 3 cups flour.  Let stand until spongy.  Add eggs, salt and remainder of 5-pound bag of flour, less 1/2 cup.  Let stand until double in bulk.  Roll out and shape or cut.  Let rise again until double.  Fry in deep fat until golden brown.  When completely cool fill with the following filling.

Filling:

1 c. milk

1 c. sugar

1/4 c. flour

1 c. Crisco

Cook milk and flour until thick.  Cool.  Beat sugar and Crisco until fluffy.  Add milk and flour mixture and beat until blended.

Then frost with the following glaze:

2 lbs. powdered sugar

1 T. vanilla

1/4 lb. shortening

1 c. milk

No Attribution

Our Swiss Pantry II

First Mennonite Church

1987