1/4 cup scalded milk
2 tbsp shortening
2 tbsp sugar
1/4 tsp salt
1/4 cup plain mashed potatoes
1/2 tsp yeast
1 tbsp warm water
1 egg white
1 cup + 2 tbsp flour
Add shortening, sugar and salt to milk; cool to lukewarm. Add mashed potatoes. Soften yeast
in the warm water. Add to mashed potato mixture. Blend in egg white. Add 1/2 cup of the flour and beat until well blended.
Add remaining flour to make a soft dough. Mix well. Cover and let rise until light.
Place on floured board and knead. Roll dough 1/2 inch thick. Cut with doughnut cutter. Place
on a sprayed cookie sheet and cover. Let rise until light and doubled.
Bake at 375 for 10-12 minutes or until delicately brown. (May be rolled in a mixture of splenda
and cinnamon if desired--brush with milk first). Makes 12-15 doughnuts.
1/15=62 cal/2 g. fat/0 g. fiber/1.5 pts
1/12=78 cal/3 g. fat/0 g. fiber/2 pts
