Tip: Try yeast donuts for more results.
1 - 10 of 16 for potato yeast donuts
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Put in 4 cups flour. Let rise double in bulk and add 4 1/2 cups flour, let rise until double in bulk. Roll out 1 inch thick and cut. Fry in 3 inches ...
Dissolve the yeast in lukewarm water. ... hour. Cut with donut cutter and fry in deep fat. When donuts are cool, shake ... for an orange flavored glaze.
Mix water, potatoes, ... beat well. Add yeast, 3 cups ... used for rolls, donuts or cinnamon rolls. ... rise again. Fry in 375 degree fat. Makes 12 dozen.
Dissolve yeast in water; set ... minutes. Fry in hot oil until brown on both sides. Drain on paper towels. Dust with sugar, if desired. Yield: 24 doughnuts.
Dissolve yeast in 1/2 cup ... down, cut with donut cutter. Deep fry. Roll in confectioners' sugar or ice with a thick paste of confectioners' sugar and water.
Mix all ingredients. Knead and let rise to double in size. Then roll out and cut with donut cutter. Let rise again and fry in shortening.
Dissolve yeast in warm water, ... and add yeast, potato and eggs. Gradually ... and cut with donut cutter. Cover and ... towels. Glaze or roll in sugar.
Blend shortening into ... dry ingredients. Add yeast to cooled milk. ... Glaze. Add 3 tablespoons water to 1 cup powdered sugar. Dip donuts into mixture.
Combine all ingredients except yeast, potatoes and ... this.) Coat both sides. For glaze, mix ingredients together with enough water for proper consistency.
Dissolve yeast in 1/4 cup ... hand and drop it in hot oil, until golden brown. Drain on paper towel. Then dip it into cold attar syrup. Serve hot. Sahthen.
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