Tatonuts
- 1 Tbsp. yeast
- 1/2 c. lukewarm water
- 2 eggs, beaten
- 1/2 c. melted butter
- 3 Tbsp. sugar
- 1/2 c. potato flakes
- 1 c. milk, scalded
- 4 1/2 to 5 c. Hot Roll Mix
- Vanilla Glaze:
- 1 1/2 c. powdered sugar
- 2 Tbsp. milk
- 1/2 tsp. vanilla
- Lightly grease 2 baking sheets. In a large bowl, dissolve 1 Tbsp. yeast in 1/2 c. warm water. Stir in eggs and butter. Add sugar, potato flakes, and milk. Blend well. Add 1/2 cup melted butter. Add 4 1/2 cups Hot Roll Mix and stir thoroughly. Add additional hot roll mix to make a soft, but not too sticky dough. Turn out on a lightly floured surface. Knead about 5 minutes until dough is smooth and satiny. Lightly butter bowl. Put dough in bowl and turn to butter top. Cover dough with a damp towel and let rise in a warm place until doubled in bulk, about 1 hour. Punch down. On a lightly floured surface, roll out dough about 1/4 inch thick. Cut with a floured doughnut cutter. Place on prepared baking sheets. Cover and let rise until doubled in bulk, about 30 to 40 minutes. Fry doughnuts in 1/2 inch of 375 deg. oil about 1 minute on each side, until golden brown. Drain on paper towels. While still warm, brush doughnuts with Vanilla Glaze. Makes about 30 doughnuts.
yeast, water, eggs, butter, sugar, potato flakes, milk, mix, vanilla, powdered sugar, milk, vanilla
Taken from www.epicurious.com/recipes/member/views/tatonuts-50051511 (may not work)