Tuesday, April 1, 2014
Last week was my family's yearly doughnut making day.
Good times and good food!
I've already shared my mom's potato doughnut recipe. None of us would think of messing with that great tradition.
But this year we also tried something new - apple fritters. The dough was similiar to the rich doughnut dough - with the addition of cinnamon and grated apples.
And the results were yummy! I think we have a new tradition.
We also used a new glaze recipe this year which we liked even better than are normal recipe. We used the glaze for both doughnuts and the apple fritters.
Want to try it? Grab your largest bowl and maybe a friend or two and have fun!
2 1/2 cup mashed potatoes
1 1/4 cup sugar
2 cups warm water
1 1/4 cup butter
3 T yeast
2 1/2 tsp salt
3 tsp cinnamon
4 cups grated apples
approximately 5 lb flour
Mix all ingredients together except flour. You will want a large bowl to handle this big batch! Add flour a few cups at a time until it makes a soft dough. It should be slightly sticky, but not too sticky to handle. Cover dough and allow to rise until double, about 1 hour. On a floured counter, roll out dough and cut. Traditionally apple fritters are cut into squares. But since we had the doughnut cutter out, we cut them into circles. Place on floured baking sheet and allow to rise about 30 minutes. Fry apple fritters in hot oil on both sides and drain. Glaze while still warm. Cool.
2 lb powdered sugar
1 stick butter, very soft
3 tsp vanilla
1 cup hot water
Stir all ingredients together until well blended. Do not heat. Dip warm doughnuts or apple fritters into glaze. Allow to drip on a cooling rack.