Dozens of Donuts

Ingredients

1 cup shortening

4 cups milk

2 cups cold mashed potatoes

2 tablespoons yeast

½ cup warm water

1 cup sugar

5 eggs, beaten

1 tablespoon salt

1 tablespoon vanilla extract

1 tablespoon lemon extract

12-15 cups flour

Glaze

1 bag powdered sugar

1 teaspoon vanilla extract

1 teaspoon lemon extract

Hot water

Combine all ingredients using enough water to make a thin glaze.

Method:

Scald milk and shortening in a large pot, stirring so it doesn’t burn. Remove from heat add in the cold mashed potatoes and 2 cups of flour. In a large bowl combine the yeast and warm water. Add the salt, sugar, beaten eggs, vanilla, and lemon extract. Add in the milk and potato mixture. Stir well; add enough flour to make a soft dough, barely sticking to your finger. Continue kneading by hand for 5-10 minutes. Place back into the bowl and cover. Allow to rise until doubled in size, about 1 hour. Punch down and rise for 30-60 minutes. Roll the dough out about ¼ inch thick and cut with donut cutter. Place donuts onto cookie sheets, let rise again until a good sized donut.  Heat oil in a large pot to reach 350 degrees. Carefully drop donuts raised side down in the hot oil, don’t over crowd the pot. Cook until golden brown flip and cook the other side until golden. Dunk hot donuts into the glaze. Enjoy