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"Potato Doughnuts"

Recipe Source: Foods That Go Places from The Betty Crocker Recipe Card Library Cakes & Cheesecakes Recipe File Serving Size: Makes 1 1/2 dozen doughnuts

Amount Ingredient   Potato Buds instant puffs (instant mashed potatoes) (enough for 2 servings) 3 eggs 3/4 cup sugar 3 tablespoons shortening 2 teaspoons vanilla 2 3/4 cups flour 4 teaspoons baking powder 1 teaspoon salt 1/4 teaspoon nutmeg 1/4 teaspoon cinnamon

Preparation Instructions:

Prepare instant puffs as directed on package for 2 servings except - omit butter and salt. Add eggs, sugar, shortening and vanilla; beat thoroughly. Stir in flour, baking powder, salt, nutmeg and cinnamon. Turn onto generously floured board; knead about 10 times. Roll dough 1/3 inch thick. Let rest 20 minutes.

In deep fat fryer, heat fat or oil (3 to 4 inches) to 375 to 380 degrees. Cut dough with floured doughnut cutter. Fry doughnuts until brown; drain. Serve frosted, glazed or sprinkled with sugar. 1 1/2 dozen doughnuts.

Orange Doughnuts: Substitute 1 to 2 tablespoons grated orange peel for the nutmeg and cinnamon. Glaze with Chocolate Icing (below).

Chocolate Icing: Divide 1 package of Betty Crocker fudge frosting mix in half. Heat 3 tablespoons milk and 1 1/2 teaspoons corn syrup. Add to half the frosting mix (dry); beat until smooth. Pour slowly over doughnuts. Icing will set within 1/2 hour. Reserve remaining frosting mix for future use.

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