Frank's Recipes! Donuts (Large Quantity)

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Donuts (Large Quantity)

This recipe makes about 100 doughnuts and would be great for a church bazaar or other fund-raiser. The dough can also be used for cinnamon buns, sticky buns, dinner rolls or coffee cake.

Dissolve 3 pkg. dry yeast in 1 C lukewarm water.
Mix in large bowl: 1 qt. scalded milk, 2 C mashed potatoes (no milk added), 1/2 C butter, 1/2 C margarine, and 1 C sugar. Let cool to lukewarm, then add: the yeast mixture and 6 C of flour. Let stand until mixture foams up (about 20 minutes). Then add: 2 eggs, beaten, 1 tablespoon salt, 11-12 C additional flour. A little more flour may be needed, but dough should still be soft. Turn out on floured board and knead until satiny. Let raise in warm place until doubled in bulk. Roll out dough, cut doughnuts, place on trays and let raise until not quite double. Fry in hot shortening (375 degrees). When drained and while still hot, dip in glaze mixture. Insert a stick or dowel through holes and let a number of doughnuts drain over glaze bowl until next ones are ready to do.

GLAZE Combine 1 lb powdered sugar, 1 tablespoon butter or marg, 1 tsp vanilla and enough whole milk to make a thin icing.

These can be frozen by placing in large plastic bags (after doughnuts cool) and freezing on the same day as they are baked.