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WINCHELL'S DONUTS 
2 pkg. yeast
1 tbsp. sugar
1 c. lukewarm water
1 c. milk (warm)
3 eggs, beaten (room temperature)
6 tbsp. oil (or a little more 7-8 tbsp.)
1/2 c. sugar
1 tsp. salt
6 1/2-7 c. flour
1 c. potato flakes

Combine yeast, sugar and water. Mix together milk, oil, sugar, salt and 2 cups flour.

In separate bowl add warm water to potato flakes until soupy. Add eggs and soupy potatoes to mixture. Add enough remaining flour as needed. Let rise. Roll out 3/8 inch thick. Cut into donut shape. Fry in oil at 325 degrees until golden on each side. Use leftover, over worked dough for fritters. 2/3 dough 1/3 pie filling.

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