Windmill Village Bakery Glazed Donut Copycat Recipe
- 1 pound russet potatoes, peeled and quartered
- 2 packages active dry yeast (or 4 1/2 teaspoons)
- 1 1/2 cups cups warm milk (110° to 115°)
- 6 1/2 cups canola oil (1/2 cup for dough, 6 cups for frying)
- 1/2 cup sugar
- 2 eggs
- 1 teaspoon salt
- 7 1/2 cups all-purpose flour
- 8 cups confectioners' sugar
- 1 cup water
- 1 Tablespoon vanilla extract
- Place potatoes in a large saucepan and will with water until potatoes are covered by an inch. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain, reserving 1/2 cup cooking liquid; cool to 110°-115°. Discard remaining cooking liquid. Mash the potatoes with a potato masher.
- In a large bowl, dissolve yeast in reserved cooking liquid. Add the mashed potatoes, milk, 1/2 cup of canola oil, sugar, eggs and salt. Mix flour to form a soft dough- you may not need the last half cup. Place in a greased bowl using cooking spray or oil, turning once to grease the top of the dough.
- Cover dough with plastic wrap, and let rise in a warm place until doubled, about 1 hour. Punch dough down; let rise again until doubled, about 20 minutes. Using floured hands spread out dough on a floured surface into a round of dough that's about 10 inches in diameter, and 1 1/2 - 2 inches thick.* Cut with a floured 3 1/2 inch doughnut cutter.
- In a dutch oven, or deep fryer, heat the remaining canola oil to 350° F. Fry doughnuts, a few at a time, until dark golden brown, about 4 minutes per batch, rotating the donuts half way through. Do not allow the heat to exceed 350° F, the outside will cook too fast and leave the inside doughy.
- For glaze, in a large bowl, combine the confectioners' sugar, water and vanilla until smooth. Dip warm doughnuts in glaze. Cool on wire racks.