|Potatoes||3 Medium, peeled and quartered|
|Fat||2 Cup (32 tbs) (For deep frying)|
|Salted water||2 Cup (32 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Sifted flour||8 Cup (128 tbs)|
|Yeast||1⁄4 Ounce (1 Package / Cake / Active Dry / Compressed)|
|Lukewarm water||1⁄4 Cup (4 tbs)|
|Soft butter/Margarine||1⁄2 Cup (8 tbs)|
1) In a bowl, combine yeast to lukewarm water until the yeast dissolves.
2) In a saucepan, add salt and bring the water to boil.
3) Add potatoes to boil until tender.
4) Drain water by reserving 1 cup.
5) In a large mixing bowl, pour in the reserved water.
6) Add sugar, salt and 1 cup flour to the water to beat into smooth consistency.
7) Stir in the yeast solution into the flour mixture.
8) Cover the flour mixture with a cloth and allow standing for 4 hours until the mixture becomes bubbly.
9) Mash the hot potatoes.
10) In a mixing bowl, place a cup of mashed potatoes and mix with butter, eggs and nutmeg.
11) Add the potato mixture into the yeast batter.
12) Place remaining flour and prepare stiff dough.
13) On a lightly floured board, place the dough and knead to smooth and elastic.
14) In a greased bowl, place the dough and cover with a lid.
15) Keep the bowl in a warm place until the dough rises to double.
16) Punch down the dough and place the dough inside refrigerator.
17) Make two parts from the dough.
18) Use a lightly floured board to roll out the dough to 1/3 inch thick.
19) With a doughnut cutter, bring the cut outs.
20) In a skillet, place deep fat and heat up at 365°F.
21) Fry the doughnuts, one at a time until it puffs and gets brown on both the sides.
22) Transfer the doughnuts on paper towel to drain.
23) Sprinkle sugar on top to serve hot.
Calories 1508 Calories from Fat 344
% Daily Value*
Total Fat 39 g59.9%
Saturated Fat 19.1 g95.6%
Trans Fat 0 g
Cholesterol 175.8 mg58.6%
Sodium 662.9 mg27.6%
Total Carbohydrates 256 g85.4%
Dietary Fiber 9.9 g39.5%
Sugars 42.6 g
Protein 32 g64%
Vitamin A 16.7% Vitamin C 42.6%
Calcium 8.8% Iron 73.1%
*Based on a 2000 Calorie diet