Ingredients
3 cup all-purpose flour
1 package active dry yeast
1 tsp baking powder
1 cup milk or water
1/4 cup margarine or butter
1/4 cup sugar
1 tsp salt
1 egg
1/2 cup plain mashed potatoes
1 shortening or cooking oil
1 for deep-fat frying
GLAZE
4 cup sifted powdered sugar
1/3 cup boiling water
1/2 tsp lemon extract or vanilla
1 tbsp corn syrup
Directions
For Doughnuts: Combine 1 1/2 cups flour, yeast and baking powder.
Heat milk or water, margarine or butter, sugar and salt till warm
(120 to 130 degrees). Add to flour mixture along with egg and
potatoes. Beat with an electric in low speed for 30 seconds, scraping
bowl constantly. Beat on high 3 minutes. Stir in the remaining flour,
using a spoon, till dough is smooth. Place in greased bowl. Cover and
chill about 2 hours or overnight. Stir dough down. Roll dough to
1/2-inch thickness on a lightly floured surface. Cut with a floured 2
1/2-inch doughnut cutter. Reroll as necessary. Fry two or three
doughnuts at a time in deep hot fat (365 degrees) about 1 minute on
each side or til golden, turning with a slotted spoon. Repeat with
remaining doughnuts and holes. For Glaze: Stir together powdered
sugar, boiling water, corn syrup, and lemon extract or vanilla in a
medium mixing bowl. Dip warm doughnuts in glaze, holding each over
the bowl to allow excess glaze to drip off. Place glazed doughnuts in
wire rack to dry. Makes 16 to 18 doughnuts and holes.
Servings: 18 servings
Potato Doughnuts Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Nut; Vegetable
The History of Recipes
It is possible to track the history of `recipes` back into distant history, at least as far back as ancient Egypt, and maybe further still. However, generally, these old records were just very basic hieroglyphic instructions for meal preparation.
In fact, the oldest recipe found, according to food historians are a few tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel wonderful. Progressing into Roman times around 25BC a man called Apicius assembled some documents showing how to cook the recipes enjoyed by his fellow Romans. In his publication, Apicius tells us how the roman meals were separated into hors d`oeuvre, entrees and afters, something we still use today. Additionally, he describes how the ancient Romans made use of a good variety of aromatic flavors, including a few that will be familiar to modern chefs like bay, mint and parsley. Later on, there are some books which date from the fourteenth century - a book titled `Forme of Cury`, and another called `Curye on Inglish`. The titles are a little misleading though, these are nothing to do with the spicy food that is familiar to us all today, but instead recipes for the types of food served to the rich and wealthy people of that time. Later on in the 1400s, the Crusaders brought back a variety of spices and herbs from the East, including spices like coriander, parsley, and rosemary. The introduction of these new tastes prompted a surge in manuscripts on cookery, many of which are kept safe in private collections. For the centuries that followed, the powerful families of Europe strove to serve up the most exotic meals, and as a result the best chefs and their recipes could command a high salary. Notwithstanding that, it wasn`t until the 1800s that cooking and recipe collections became popular. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated years of their lives to collecting, trying out, and publishing recipes to help cooks of their time. By the time we get to the 20th century, recipe publications were greatly in demand mostly due to increased literacy, people having increased free time and having more money to spend. The introduction of the TV brought us TV chefs and the recipe books that accompanied them. Which pretty much brings us up to date and the internet revolution, permitting everyone to search through thousands of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Potato Doughnuts recipe.
