- 1 cup [250 mL] drained really hot crushed* boiled potatoes
- 2 tablespoons [30 g] butter or margarine
- 3/4 cup [150 g] sugar
- 1/2 teaspoon [2.5 mL] vanilla
- 1 egg, slightly beaten
- 2 1/2 cups [350 g] sifted flour
- 3 teaspoons [15 mL] baking powder
- 1/2 teaspoon [2.5 mL] salt
- 1/8 to 1/4 teaspoon [0.5 to 1 mL] ground nutmeg
- 1/4 to 1/2 teaspoon [1 to 2.5 mL] ground cinnamon
- 1/2 cup [125 mL] milk
- Oil, for frying
- Icing sugar
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- *Crush potatoes into a large bowl.
- Add butter or margarine, sugar and vanilla.
- Really well mix before mixing in beaten egg.
- Mix and sift together sifted flour, baking powder, salt, nutmeg and cinnamon.
- Mix into first mixture alternately with milk, mixing well after each addition.
- Cover bowl and refrigerate dough for at least 1 hour.
- Roll then cut dough into doughnut shapes.
- Into deep-fryer or a large casserole, preheat some oil until really hot.
- Deep-fry doughnuts until golden, turning doughnuts once when half-done.
- Leave doughnuts to drip onto paper toweling until completely cooled.
- Dust cooled doughnuts with sifted icing sugar.
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