2 cups cooked mashed potatoes
4 cups scalded milk (cooled)
1 cup white sugar
1 cup shortening
1-1/2 teaspoons salt
5 eggs
2 teaspoons nutmeg
15 to 16 cups all purpose flour
2 packages yeast
Dissolve yeast and 1 teaspoon sugar in 1/2 cup lukewarm water. Let stand a few minutes. To milk add shortening, eggs, sugar, salt, nutmeg and mashed potatoes. Let stand until lukewarm. Add yeast mixture, then stir in enough flour to make a soft dough. Knead until dough is smooth and elastic. Let rise until double in size. Punch dough down and roll out to 1/2 inch thickness. Cut out with donut cutter and place on tea towel or other cloth. Cover with another tea towel or cloth and let rise again. Fry in hot oil (vegetable)(365 degrees F.) until golden brown, turning once only.
Yield: Approximately 100 Donuts.
Glaze for Donuts:
2 cups white sugar
2 cups milk
2 cups icing sugar
1 teaspoon salt
2/3 cup butter
2 teaspoons vanilla
Bring to boil watching constantly as it will burn quickly. Remove from heat but keep warm. Put in 1 tablespoon maple flavouring if desired. Dip hot donuts in glaze and place on wax paper until cool.