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Doughnut Twists

Yield about 7 dozen


  • 1 small red potato, peeled
  • 1/2 package dry yeast
  • 2 tablespoons warm water (105° to 115°)
  • 1/4 cup sugar
  • 3 tablespoons shortening
  • 3/4 teaspoon salt
  • 1/4 cup milk, scalded
  • 3 cups all-purpose flour,divided
  • 1 egg, beaten
  • Vegetable oil
  • Butter or margarine
  • Maple syrup

How to Make It

  1. Cook potato in boiling water to cover 15 to 20 minutes or until tender. Drain, reserving 1/2 cup cooking liquid. Mash potato well, reserving 1/4 cup.

  2. Dissolve yeast in warm water, stirring well; let stand 5 minutes or until bubbly.

  3. Combine sugar, shortening, and salt in a large mixing bowl; pour scalded milk and reserved potato liquid over mixture, stirring until shortening is melted. Cool mixture to lukewarm (105° to 115°).

  4. Add 1/2 cup flour and yeast mixture; stir well. Add 1 1/4 cups flour, stirring until smooth. Stir in mashed potato, egg, and enough remaining flour to make a soft dough.

  5. Turn dough out onto a floured surface; cover and let rest 10 minutes. Knead dough 5 minutes or until smooth and elastic. Place in a greased bowl, turning to grease top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk. Punch dough down; cover and repeat rising procedure 45 minutes.

  6. Punch dough down; turn out onto a lightly floured surface. Cover and let rest 10 minutes. Shape dough into 3/4-inch balls; divide balls in half, and roil each half into a 3-inch rope.

  7. Drop shaped doughnut sticks, a few at a time, into deep hot oil (365°). Fry until golden brown, turning once. Drain well on paper towels. Serve hot with butter and maple syrup.

Oxmoor House Homestyle Recipes