.png)
When Cheryl was a little girl her mom made donuts on Halloween and she loved it. When she became a mom she wanted to carry that tradition on for her family. Her children have grown up but they still come to grandma’s and help make donuts for the neighborhood. They make 200 to 300 donuts every year. When we heard about this a few years back we had to try them for ourselves. Seriously so delicious!!! by Cheryl Humphreys
Jump to recipe
When Cheryl was a little girl her mom made donuts on Halloween and she loved it. When she became a mom she wanted to carry that tradition on for her family. Her children have grown up but they still come to grandma’s and help make donuts for the neighborhood. They make 200 to 300 donuts every year. When we heard about this a few years back we had to try them for ourselves. Seriously so delicious!!! by Cheryl Humphreys
2 Tbsp Yeast
⅓ c. Warm water
2 Tbsp sugar
2 c. Scalded milk
4 Tbsp butter
1 c. Mashed potatoes (packed)
4 Tbsp sugar
1 ½ tsp. salt
2 eggs
1 tsp lemon flavor
3 c. flour
2 c. powdered sugar
1 tsp vanilla
Dissolve 2 T. yeast in ⅓ c. warm water with 2 T sugar. for 5 minutes.
In large bowl combine:
2 c. scalded milk, cooled to lukewarm
4 T. butter
1 c. mashed potatoes, packed
4 T. sugar
1 ½ tsp. salt
2 eggs well beaten
1 tsp. lemon flavor
Add: Yeast mixture and 3 c. flour
Beat: until smooth
Add: Enough remaining flour to make soft dough (about 3 cups)
Glaze: 2 c. powdered sugar
¼ c. boiling water
1 tsp. vanilla
Cover and let raise until double in bulk, about 45 minutes to 1 hour. Punch down. Divide dough in half, roll each portion on floured board to ½” thickness. Cut with doughnut cutter. By the time you have rolled out all the doughnuts, the first ones will be ready to fry. Fry in 375 degrees on both sides until golden brown.
Dip cooked donuts in glaze and let rest.
We need dinner time to be easy at our house. We decided to share our go-to recipes and meal plans on this website.
Learn more >
