Windmill Village Bakery Glazed Donut Copycat Recipe

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So, these are good. But you have to let them cool way longer than the traditional doughnut recipe we use. Everyone but Grey liked the doughnut recipe we make every year better, but these are good. They are technically just spudnuts, so their texture was really fabulous. There were little lumps of potatoes in the dough, which made me nervous, but they turned out great. They don't feel dense, but they are much denser and carb heavy than my  original recipe.


Windmill Village Bakery Glazed Donut Copycat Recipe


Ingredients


Donuts


·         1 pound russet potatoes, peeled and quartered

·         2 packages active dry yeast (or 4 1/2 teaspoons)

·         1 1/2 cups cups warm milk (110° to 115°)

·         6 1/2 cups canola oil (1/2 cup for dough, 6 cups for frying)

·         1/2 cup sugar

·         2 eggs

·         1 teaspoon salt

·         7 1/2 cups all-purpose flour

Donut Glaze


·         8 cups confectioners' sugar

·         1 cup water

·         1 Tablespoon vanilla extract






https://www.femalefoodie.com/recipes/windmill-village-bakery-donut-recipe/

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