Donat Kentang/ Potato Donut

Ingredients

• 1 package (1/4 ounce) active dry yeast
• 1 cup warm buttermilk (110° to 115°)
• 1-1/2 cups warm mashed potatoes (without added milk and butter)
• 3 eggs
• 1/3 cup butter, melted
• 3 cups sugar, divided
• 4 teaspoons baking powder
• 1-1/2 teaspoons baking soda
• 1 teaspoon salt
• 6 cups all-purpose flour
• Oil for deep-fat frying

Directions

• In a large bowl, dissolve yeast in warm buttermilk. Add the potatoes, eggs and butter. Add 2 cups sugar, baking powder, baking soda, salt,  and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Do not knead. Cover and refrigerate for 2 hours.
• Turn onto a floured surface; divide into fourths. Roll each portion to 1/2-in. thickness. Cut with a floured 3-in. doughnut cutter.
• In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels. Combine remaining sugar ; roll doughnuts in sugar 0r dip in melted chocolate . Yield: about 2 dozen.

 mmmm...yummy.....