The following recipe can be found on page 55 under Doughnuts & Sweet Rolls in the Breads & Rolls section of the R.M. of Mossey River Homecoming Cookbook. It was submitted by Albina Rudkavich (Katchur) and Gerald Rudkavich who were connected to the North Lake School.
Potato Doughnuts
- 4 cups mashed potatoes
- 4 cups milk
- 1 cup sugar
- 1 cup margarine
- 1/4 cup Mazola oil
- 4 teaspoons salt
- 6 eggs
- 2 packages yeast
Let yeast rise in a bowl of warm water, then add to the above ingredients. Add enough flour to make a soft dough. Knead and let rise until double in bulk. Punch down and let rise again. Make into doughnuts and fry in hot oil until lightly browned on each side.
- Glaze:
- 2 cups white sugar
- 2 cups milk
- 2 cups icing sugar
- 1 teaspoon salt
- 2/3 cup butter
- 2 teaspoons vanilla
Bring to a boil. Keep warm. Put in 1 tablespoon maple flavouring. Dip hot doughnuts, then drain.
