1 CUP POTATOES, MASHED

            1 1/2 CUPS MILK

            3/4 CUP SUGAR

            1 TSP. SALT

            1/2 CUP OLEO

            2 EGGS, BEATEN

            1 PKG. YEAST

            ABOUT 7 CUPS FLOUR

 

         

   SCALD MILK & OLEO.

  ADD TO SUGAR & SALT IN LARGE BOWL.

  ADD POTATOES. COOL TO LUKEWARM.

 ADD YEAST & EGGS. ADD FLOUR. MIX. KNEAD.

 LET RISE IN GREASED BOWL UNTIL DOUBLE. PUNCH DOWN. LET RISE AGAIN.

 CUT OUT. LET RISE. DEEP FRY.

 

POUR SUGAR OR 4X SUGAR IN PAPER BAGS. SHAKE & COAT WARM DOUGHNUTS IN BAG. OR DIP TOP INTO GLAZE.

 

                                                               GLAZE

          2 CUPS 4X SUGAR

          6 TBSP. MILK

         1/2 TSP. BUTTER, SOFTENED

 

WHISK TO GET OUT LUMPS. DIP WARM DONUTS IN 7 SET ON PLATE.