Raised Doughnuts

By Cheryl Humphries

When Cheryl was a little girl her mom made donuts on Halloween and she loved it. When she became a mom she wanted to carry that tradition on for her family. Her children have grown up but they still come to grandma’s and help make donuts for the neighborhood. They make 200 to 300 donuts every year. When we heard about this a few years back we had to try them for ourselves. Seriously so delicious!

Dissolve 2 T. yeast in 1/3 C. warm water with 2 T sugar.

In large bowl combine:

2 C. scalded milk, cooled to lukewarm

4 T. butter

1 C. mashed potatoes, packed

4 T. sugar

1 ½ tsp. salt

2 eggs well beaten

1 tsp. lemon flavor

Add yeast mixture and 3 C. flour. Beat until smooth. Enough remaining flour to make soft dough (about 3 cups).

Cover and let raise until double in bulk, about 45 minutes to 1 hour. Punch down. Divide dough in half, roll each portion on floured board to ½” thickness. Cut with doughnut cutter. By the time you have rolled out all the doughnuts, the first ones will be ready to fry. Fry in 375 degrees on both sides until golden brown.

Vanilla Glaze:

2 c. powdered sugar

¼ c. boiling water

1 tsp. vanilla

Favorite Finishings

Classic vanilla glaze is always a winner, but these delicious flavors are a hit!

Maple Glaze

2 C. powdered sugar

3 T. milk

2 T. maple syrup

1/2 teaspoon maple extract

Beat together until smooth.

Chocolate Glaze

1 ½ C. powdered sugar

4 T. unsweetened cocoa powder

3 T. milk or water

1 ½ tsp. pure vanilla extract

Beat together until smooth.