Doughnuts, doughnuts and more doughnuts!

So Tuesday I had this crazy idea all day that I wanted to make doughnuts. I guess I can blame it on the pregnancy. Anyway, my original plan was to do it during the early afternoon while I still had energy to do anything and forget about all the stuff I should be doing. For some reason that didn't happen, I can't remember why now. But after a long day Ryan called and said he was coming home and I told him of my lofty plans. He jumped right on board even though it was 5pm at night, we both decided to have doughnuts for dinner. My job was to make the dough and then Ryan agreed to take over from there and cook them. I have never made the delicious doughnuts that my mom makes every year for Halloween but thought that I could handle it so I got the recipe and decided that I would quadruple it. (The recipe didn't mention how many it made and I was hungry!) Three hours later Ryan is still cooking doughnuts, bringing them to me on a plate and I was glazing them. Honestly it felt like a punishment. I think we both were done by about 9:30, I was done with it by 8 (and was being a little whiny). Suffice it to say we will not be doing that again and there is a new rule in our house that when making a new recipe I will not multiply it!

It was an afterthought to take pictures so these were taken when we were about half way done.

I also have to say that they were too good...they tasted just like crispy creme doughnuts.

Here is the recipe for anyone interested (by the way the recipe makes about 18 doughnuts plus the doughnut holes)

Joyce’s Spudnuts

3 c. unbleached flour
1 T. yeast
1 t. baking powder
1 c water or milk
1/4 c. butter
¼ c. sugar
1 t. salt
egg
½ c. mashed potatoes (reconstituted)

Combine flour, sugar, yeast, baking powder, butter and mashed potatoes in a mixing bowl. Add water or milk (120 degrees) and egg. Add enough of the flour and knead to make a soft but not sticky dough. Place in a greased bowl and cover with plastic wrap and allow to rise until doubled in bulk. Roll out on floured board about 1/2 inch thick and cut with doughnut cutter and place on lightly floured paper towels or tea towel. At this point begin to heat oil until it reaches 350 degrees. Do not let it get hotter. Let rise again until light. Carefully lift doughnuts and place into oil. Fry only until light golden brown. Drain on paper towels. Dip in following powdered sugar glaze that has been made up ahead of time and drain on a wire rack.

Powdered sugar glaze.

4 c. sifted powdered sugar
1/3 c. boiling water
I T. corn syrup
1/2 t. vanilla extract