Name: Grophens (German Mashed Potato Doughnuts)
Prep time: 30 min
Cook time: 30 min
Yield: 40
Ingredients: Active dry yeast - 2 ounces; Lukewarm water - ½ cup; Milk, scalded - 1 cup; Mashed potatoes - 1 cup; Shortening (such as Crisco®) - ⅓ cup; White sugar - ⅓ cup; Salt - 1 teaspoon; Eggs, beaten - 2 large; All-purpose flour - 4 ½ cups; Raisins, or to taste - ¼ cup; Oil for frying, or as needed - 2 cups

Grophens (German Mashed Potato Doughnuts)

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Grophens (German Mashed Potato Doughnuts)

1. Active dry yeast - 2 ounces

2. Lukewarm water - ½ cup

3. Milk, scalded - 1 cup

4. Mashed potatoes - 1 cup

5. Shortening (such as Crisco®) - ⅓ cup

6. White sugar - ⅓ cup

7. Salt - 1 teaspoon

8. Eggs, beaten - 2 large

9. All-purpose flour - 4 ½ cups

10. Raisins, or to taste - ¼ cup

11. Oil for frying, or as needed - 2 cups

How to cook deliciously - Grophens (German Mashed Potato Doughnuts)

1. Stage

Dissolve yeast in lukewarm water.

2. Stage

Mix scalded milk with mashed potatoes, shortening, sugar, and salt.

3. Stage

Add eggs and yeast mixture to milk mixture. Gradually add flour, beating with a large fork to form a soft dough. Stir in raisins.

4. Stage

Turn out onto a floured board. Knead lightly. Roll out dough to 1/2-inch thickness and cut with a biscuit cutter (without center hole). Be sure the whole cutter is filled with dough.

5. Stage

Place grophens on parchment paper-lined pans and let rise 1 hour. Stretch the sides with your fingers to form a slight hollow in the center.

6. Stage

Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).

7. Stage

Fry grophens in the hot oil, working in batches, until golden, about 5 minutes. Drain on paper towels.