Mom’s Musings

My friends Tamy at 3 Sides of Crazy
and Joy at Joy of Desserts are the hostesses for this event. It would be great if you would participate, too!

 

Edna Ruth Byler’s Potato Dough Baked Goods

(This recipe is from my old More With Less Cook Book. I think it was published in 1987.)

Makes 100 doughnuts or rolls

Dissolve:

    3 pkg. dry yeast in

    1 cup lukewarm water

Mix in large bowl:

    1 quart scalded milk

    2 cups mashed potatoes (no milk added)

    1 cup butter

    1 cup sugar

Let cool to lukewarm, then add:

    Yeast mixture

    6 cups flour

Let stand until mixture foams up (about 20 minutes)

Add:

    2 eggs, beaten

    1 Tablespoon salt

    11 to 12 cups additional flour

A little more flour may be needed, but dough should be soft. Turn out on floured board and knead until satiny. Let raise in warm place until doubled in bulk.

Doughnuts:
Roll out dough, cut doughnuts, place on trays and let raise until not quite double. Fry in hot shortening (375 degrees). When drained and while still hot dip in glaze mixture. Insert a stick through holes and let a number of doughnuts drain over glaze bowl until next ones are ready to do.

Glaze:

Combine:

    1 pound powdered sugar

    1 Tablespoon butter

    1 teaspoon vanilla

    Dash of mace

    Enough rich milk to make thin icing

Cinnamon buns:
Prepare a mixture of sugar, brown sugar, and cinnamon. Roll a piece of dough to about 18″x9″. Spread dough with butter and sprinkle over some of the sugar mixture. Roll up the dough as for jelly roll. Cut 1 ½” chunks and place in greased pans, pressing down lightly on each chunk. Cover and let rise in warm place until nearly double. Bake at 400 degrees for 20 minutes or until browned. These may be iced with doughnut glaze as soon as they are taken from the oven.

Sticky buns:
Handle dough same as for cinnamon buns, except make a mixture of brown and white sugar, cinnamon, and a little white corn syrup and water. Spread in bottom of heavily greased pans with nuts, if desired, before putting in rolls. Immediately after baking, invert pans over trays and let syrup run down before removing pans.

To freeze:
Let baked goods cool. Wrap or place in large plastic bags and freeze the same day.

Note: This recipe is also quite good using part freshly ground whole wheat flour in place of some of the white flour.

This entry was posted on Tuesday, October 14th, 2008 at 9:30 pm and is filed under From a friend's blog, Homemaking, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.