Windmill Village Bakery Glazed Donut Copycat Recipe
Adapted from Taste of Home
Servings: 10extra large donuts
Prep Time: 1 hourhr30 minutesmins
Cook Time: 20 minutesmins
Ingredients
Donuts
1poundrusset potatoes, peeled and quartered
2packagesactive dry yeast (or 4 1/2 teaspoons)
1 1/2cupswarm milk (110° to 115°)
6 1/2cupscanola oil (1/2 cup for dough, 6 cups for frying)
1/2cupsugar
2eggs
1teaspoonsalt
7 1/2cupsall-purpose flour
Donut Glaze
8cupsconfectioners' sugar
1cupwater
1 Tablespoonvanilla extract
Instructions
Place potatoes in a large saucepan and fill 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 donut cutter.
In a dutch oven, or deep fryer, heat the remaining canola oil to 350° F. Fry donuts, 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 donuts in glaze. Cool on wire racks.
Notes
* The donuts from the Windmill Village Bakery are enormous, and to achieve a similar shape, your dough must be 1 1/2 - 2 inches high. However, if you don't want as big of donuts, you can roll out the dough to as low as 1/2 inch thick, and make the donuts according to recipe. You will most likely need to fry for less time than the recommended 4 minutes.This recipe makes 10-12 very large donuts, or 20-24 regular-sized donuts.We tested this recipe with leftover mashed potatoes and found that two cups of mashed yukon golds work great in substitution for the peeled, cooked, and mashed potato in the original recipe. Using warm tap water instead of potato water also works if using leftover mashed potatoes.