Potato Doughnuts


Potato Buds instant puffs (enough for 2 servings)
3 eggs
3/4 cup sugar
3 tbsp. shortening
2 tsp. vanilla
2 3/4 cups Gold Medal flour (If using self-rising flour, omit baking powder and salt.)
4 tsp. baking powder
1 tsp. salt
1/4 tsp nutmeg
1/4 tsp. cinnamon

Prepare Potato Buds instant puffs as directed on package for 2 servings except omit butter and salt. Add eggs, sugar, shortening and vanilla; beat thoroughly. Stir in flour, baking powder, salt, nutmeg and cinnamon. Turn onto generously floured board; knead about 10 times. Roll dough 1/3" thick. Let rest 20 minutes.

In deep fat fryer, heat fat or oil (3 to 4") to 375F to 380F. Cut dough with floured doughnut cutter. Fry doughnuts until brown; drain. Serve frosted, glazed or sprinkled with sugar.

1 1/2 dozen donuts

Orange Doughnuts: Substitute 1 to 2 tbsp grated orange peel for the nutmeg and cinnamon. Glaze with Chocolate Icing (below).

Chocolate Icing: Divide 1 pkg Betty Crocker chocolate fudge frosting mix in half. Heat 3 tbsp milk and 1 1/2 tsp corn syrup. Add to half the frosting mix (dry); beat until smooth. Pour slowly over donuts. Icing will set within 1/2 hour. Reserve remaining frosting mix for future use.