Potato Doughnuts
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list.
Equipment
- Food Processor / Blender
- Instant Read Thermometer
- Electric Mixer
- Doughnut Cutter or set of Biscuit Cutters
Ingredients
- Flour Option
- 1 cup sugar
- 2 packets active dry yeast
- 1 can condense cream of potato soup, (10½ oz / 298 g)
- 1 soup can Liquid Option
- ¼ cup butter, (¼ block / ½ stick)
- Flavoring Option
- 1 egg
- vegetable oil, for deep frying
- Coating Option
OPTIONS
Flour - Use 1 Item
- 6 - 6½ cups all-purpose flour
- 4 - 4½ cups all-purpose flour, plus 2 cups whole wheat flour, mixed together
- 5½ - 6 cups all-purpose flour, plus ½ cup wheat germ, mixed together
Liquid - Use 1 Item
- water
- milk
- orange juice
Flavoring - Use 1 Item
- ¼ teaspoon ground nutmeg
- ½ teaspoon lemon peel, grated
- 1 teaspoon orange peel, grated
Coating - Use 1 Item
- cinnamon/sugar
- confectioners sugar
- glaze
Instructions
- In a large mixing bowl, add 3 cups of the Flour Option, sugar, and yeast. Whisk together.
- Using a blender or food processor, blend soup until it is smooth.
- In a 2 quart saucepan add the soup, Liquid Option, butter, and Flavoring Option. Place on low heat and stir together. Heat mixture until it is very warm, 48° - 55° C (120° - 130° F). If the butter has not fully melted, no problem, perfectly fine.
- Using an electric mixer, mix the dry ingredients (flour, sugar, yeast mixture from Step 1) and gradually pour in the soup.
- Increase mixer speed to medium and beat for 2 minutes, occasionally scrapping down the sides. Add the egg and beat in, then add ½ cup of the Flour Option, and beat 2 more minutes, scrapping down the sides.
- Using a large spoon, mix in enough of the remaining Flour Option, about 2½ cups, to make a soft dough.
- Once the dough forms, place on a floured surface and knead until smooth and elastic, about 10 minutes.
- Shape dough into a ball and place in a large oiled bowl, turning the dough over once to oil the top. Cover and let set in a warm place until doubled in size, about 1 hour.
- Punch dough down and push the sides to the center.
- Place on a floured surface and roll out to about ¼ inch thick, using a floured doughnut cutter, or two different sizes of floured biscuit cutters, cut the doughnuts, remove the scrap dough, reshape, and continue to roll and cut doughnuts.
- Cover and let rise until doubled, about 30 minutes.
- In a pot or deep sided pan, add bout 1 inch of vegetable oil and heat to 190° C (375° F). When hot, fry doughnuts a few at a time until browned, about 1 minute on each side.
- Drain on paper towels.
- Decorate doughnuts with Coating Option. To make the glaze, combine 453 grams (1 lb) powdered sugar with 6 tablespoons water or orange juice and 1 tablespoon vanilla extract, mix until smooth. Dip doughnuts one at a time, on one side then the other to coat them.
- Serve and enjoy.
Notes
Low cost per serving.
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