|Yeast||2 1⁄4 Teaspoon (2 Packages)|
|Milk||4 Cup (64 tbs), scalded, cooled|
|Salt||1 1⁄2 Teaspoon|
|Margarine||1 Cup (16 tbs)|
|Eggs||5 , well beaten|
|Sugar||1 Cup (16 tbs)|
|Mashed potatoes||2 Cup (32 tbs)|
|Flour||1⁄2 Cup (8 tbs)|
|Oil||2 Cup (32 tbs) (For deep frying)|
|Icing sugar||1 Cup (16 tbs)|
|Hot water||1 Cup (16 tbs) (Use just enough to make syrup thick)|
1) To the cooled milk, add the soaked yeast.
2) Add sugar, eggs, margarine, salt, potatoes and nutmeg and stir well to avoid forming lumps
3) Add enough flour to make soft dough.
4) Let it rise until it becomes double in size.
5) Knead the dough and roll to 1/2 inch thick.
6) Cut it with a doughnut cutter and let rise again.
7) Place the doughnuts on a floured board while rising.
8) Cook in deep fat until brown in color.
9) While it is still hot, glaze the doughnuts by dipping in 1 cup icing sugar, 2 tablespoons butter and enough hot water to make it fairly thick.
10) Glaze only those to be eaten right away.
11) Freeze the rest of the doughnuts well.
12) Serve cold by dipping in the prepared glaze.