Doughnut Twists

• 1 small red potato, peeled
• 1/2 package dry yeast
• 2 tablespoons warm water (105u0b0 to 115u0b0)
• 1/4 cup sugar
• 3 tablespoons shortening
• 3/4 teaspoon salt
• 1/4 cup milk, scalded
• 3 cups all-purpose flour,divided
• 1 egg, beaten
• Vegetable oil
• Butter or margarine
• Maple syrup

1. Cook potato in boiling water to cover 15 to 20 minutes or until tender. Drain, reserving 1/2 cup cooking liquid. Mash potato well, reserving 1/4 cup.
2. Dissolve yeast in warm water, stirring well; let stand 5 minutes or until bubbly.
3. Combine sugar, shortening, and salt in a large mixing bowl; pour scalded milk and reserved potato liquid over mixture, stirring until shortening is melted. Cool mixture to lukewarm (105u0b0 to 115u0b0).
4. Add 1/2 cup flour and yeast mixture; stir well. Add 1 1/4 cups flour, stirring until smooth. Stir in mashed potato, egg, and enough remaining flour to make a soft dough.
5. Turn dough out onto a floured surface; cover and let rest 10 minutes. Knead dough 5 minutes or until smooth and elastic. Place in a greased bowl, turning to grease top. Cover and let rise in a warm place (85u0b0), free from drafts, 1 hour or until doubled in bulk. Punch dough down; cover and repeat rising procedure 45 minutes.
6. Punch dough down; turn out onto a lightly floured surface. Cover and let rest 10 minutes. Shape dough into 3/4-inch balls; divide balls in half, and roil each half into a 3-inch rope.
7. Drop shaped doughnut sticks, a few at a time, into deep hot oil (365u0b0). Fry until golden brown, turning once. Drain well on paper towels. Serve hot with butter and maple syrup.

red potato, yeast, water, sugar, shortening, salt, milk, allpurpose flour, egg, vegetable oil, butter, maple syrup

Taken from www.myrecipes.com/recipe/doughnut-twists (may not work)