Susan and George Heber Robinson took a wagon load of potatoes from the Findlay Ranch to Kanab during their courtship. What would you do with a wagon load of potatoes?
This recipe for glazed donuts is so perfect and its secret ingredient is POTATOES! This recipe will not disappoint! It'll be one you dream about because it's just so delicious!
Enjoy!
Windmill Village Bakery Glazed Donut Copycat Recipe
Prep time - 1 hour 30 minutes
Cook time - 20 minutes
Ingredients
Donuts
1 lb russet potatoes, peeled and quartered
4 1/2 teaspoons active dry yeast
1 1/2 cups warm milk
6 1/2 cups canola oil (1/2 cup for dough; 6 cups for frying)
1/2 cup sugar
2 eggs
1 teaspoon salt
7 1/2 cups all-purpose flour
Donut Glaze**
8 cups confectioners' sugar
1 cup water
1 tablespoon vanilla extract
Instructions
1. Place potatoes in a large saucepan. Fill with water until potatoes are covered by an inch of water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain, reserving 1/2 cup cooking liquid; coll to 110-115 degrees. Discard remaining cooking liquid. Mash the potatoes with a potato masher.
2. In a large bowl, dissolve yeast in reserved cooking liquid. Add the mashed potatoes, milk, 1/2 cup of canola oil, sugar, eggs and salt. Mix flour to form a soft dough - you may not need the last half cup. Place in a greased bowl using cooking spray or oil, turning once to grease the top of the dough.
3. Cover the dough with plastic wrap, and let rise in a warm place until doubled (about 1 hour). Punch down dough; let rise again until doubled (about 20 minutes). Using floured hands, spread out dough on a floured surface into a round of dough that's about 10 inches in diameter, and 1 1/2 - 2 inches think.* Cut with a floured 3 1/2 inch donut cutter.
4. In a dutch oven, or deep fryer, heat the remaining canola oil to 350 degrees. Fry donuts, a few at a time, until dark golden brown, about 4 minutes per bath, rotating the donuts half way through. Do not allow the heat to exceed 350 degrees or the outside will cook too fast and leave the inside doughy. Donut holes can also be fried until dark golden brown in color.
5. For the glaze, in a large bowl combine the confectioners' sugar, water and vanilla. Mix until smooth. Dip warm donuts in the glaze. Cool on wire racks.
Notes
*The donuts from the Windmill Village Bakery are enormous, and to achieve a similar shape, your dough must be 1 1/2 - 2 inches high. However, if you don't want as big of donuts, you can roll out the dough to as low as 1/2 inch thick, and make the donuts according to the recipe. You will most likely need to fry for less time than the recommended 4 minutes.
*The donuts from the Windmill Village Bakery are enormous, and to achieve a similar shape, your dough must be 1 1/2 - 2 inches high. However, if you don't want as big of donuts, you can roll out the dough to as low as 1/2 inch thick, and make the donuts according to the recipe. You will most likely need to fry for less time than the recommended 4 minutes.
**Another fun flavor is to add 1 teaspoon of coconut extract to the donut glaze. Then dip the finished, glazed donuts in coconut flakes for a coconut topped donut.
Comments
Post a Comment