Beverly's Amazing Doughnuts

Proceed with Caution! There now you've been warned.

These melt in your mouth doughnuts are to die for. They are as good as they look, the only problem is that there is absolutely nothing nutritious about these bad boys, not a thing. But let me tell you when they are still hot and glazed......hhhmmmmm!!!! Do you wanna know how to make them? I thought you might. This is a family recipe that has been in my husbands family for a while. It is a make it every couple years kind of recipe. First off because they are not a healthy choice, but oh so delicious and they take some time to make. You need a two day span to get them all done.

1 Package of Active Dry Yeast

1 1/2 Cups Warm Water - Dissolve Yeast in a Large Bowl

1 Cup of unseasoned Lukewarm Mashed Potatoes (Yes make and cool mash potatoes)

2/3 Cup Sugar

2/3 Cup Shortening

2 Eggs

1 1/2 TSP Salt

Mix all the ingredients above together and beat with a fork until smooth

3 Cups Flour - Then mix in 3-4 cups of flour until the dough is nice and easy to work with.

Put the dough on a lightly floured surface and kneed for 5 min until the dough is smooth and elastic. Put the dough in a greased bowl and cover it tightly. This is what the dough looks like after the kneading process.

Refrigerate the covered bowl for at least 8 hours. The dough can be stored in the fridge for up to five days. (C'mon who really wants to do that?)

After refrigeration roll out the dough on a floured surface to about 3/8" in thickness. Cut out with desired cutter. We used a cup for the outside and a pop bottle cap to get out the inside hole. Place them on a greased (vegetable shortening) cookie sheet far enough apart to allow for rising.

Cover and let rise for 2 more hours. The recipe should make about 20 doughnuts.

Once they have risen you deep fry them in vegetable shortening, on a pot on the stove. Deep fry each side until they are golden brown. It only takes 1-1 1/2 minutes on each side just pay attention to how dark they are getting. You don't want to overcook them. As soon as they come out of the fryer they get dipped into the glaze.

While you are heating up 3-4 pounds of vegetable shortening on the stove make the glaze.

Glaze

1 3/4 Cups Icing Sugar

1/4 Cup Milk or Water (Beverly used water)

1/4 Tsp Vanilla

They are now ready for you to devour. Your going to want to have some friends over to help you eat them. Twenty doughnuts is way to much for just your family and really these are not a treat you save for tomorrow they just aren't as good as they are hot off the press.

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