Windmill Village Bakery Glazed Donut Copycat Recipe
Servings: 10extra large donuts
Author: Adapted from Taste of Home
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)
7 1/2cupsall-purpose flour
1 Tablespoonvanilla extract
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.
* 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.