Tatonuts (Doughnuts from the Bread Mix)
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Ingredients
| 1 tbsp. | yeast | | 1/2 cup | instant potato flakes | | 1/2 cup | lukewarm water | | 1 cup | milk, scalded | | 2 | eggs, beaten | | 4-1/2 to 5 cup | bread mix | | 1/2 cup | butter, melted | | Vegetable oil, for frying | | 3 tbsp. | sugar |
Vanilla glaze
| 1-1/4 cup | powdered sugar | | 1/2 tsp. | vanilla | | 2 tsp. | milk |
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Instructions
Lightly grease 2 baking sheets. In a large bowl dissolve yeast in lukewarm water. Stir in eggs and butter. Add sugar, potato flakes and milk. Blend well. Add 4-1/2 cups bread mix and stir thoroughly. Add additional bread mix to make a soft but not too sticky dough.
Turn out on a lightly floured surface. Knead approximately 5 minutes, until dough is smooth and satiny. Lightly butter bowl. Put dough in bowl and turn to butter top. Cover dough with a damp towel and let rise in a warm place until doubled in bulk, approximately 1 hour. Punch down.
On a lightly floured surface roll out dough 1/4-inch thick. Cut with a floured doughnut cutter. Place on prepared baking sheets. Cover and let rise until doubled in bulk, 30 to 40 minutes.
In a deep fryer or electric skillet, heat 1/2-inch of oil to 375°F. Fry doughnuts approximately 1 minute on each side, until golden brown. Drain on paper towels.
While still warm, brush doughnuts with vanilla glaze.
Vanilla Glaze:
Combine all ingredients and stir until smooth.
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