Famous Doughnut Glaze (for 11- 3″doughnuts – multiply as necessary. Glaze will last at room temperature for a few days)
In a bowl:
5 cups powdered sugar
1 TBL Corn Syrup
1 TBL Vanilla Extract
Slowly whisk in ½ cup to ⅔ cup warm water until a nice thick consistency. Dip hot doughnuts, both sides, in glaze. Let glazed doughnuts drip on wire rack.
*Note- This recipe is for glazing 11 doughnuts. You will have extra doughnuts to coat in cinnamon & sugar.
Cinnamon Sugar Ratio:
4 cups granulated sugar
1/4 cup ground cinnamon
Combine ingerdients in a bag of bowl Shake or dip warm doughnut in it!
The “third” roll of leftover dough can be used as doughnut pretzels. We make them HUGE!
POTATO DOUGHNUT RECIPE – to the bag of doughnut mix (2 lb. 14 oz. package)
add the following ingredients and follow directions on bag.
13.5 ozs. mashed potaotes** – if potatoes are cold, add potatoes and water together and microwave for 3-4 mins. until warm.
8 oz. shortening ( crisco or commercial brand you are currently using)
17.5 to 18 fl. oz. warm water ( around 110 deg.)
** Over the years we have started using a high quality instant potato using the following recipe to mix them up:
Heat in microwave for 5 minutes:
8 cups whole milk
4 Tablespoons butter
In large bowl:
1 bag (25.2 oz. ) high quality instant mashed potatoes
32 fl oz. hot water
Stir together to make mashed potato consistancy.
Add more hot water if needed.
Place the finished potatoes in plastic container cover, date and use within a week.
PUMPKIN CIDER DOUGHNUT – COMING SOON…..
Doughnut French Toast is a customer favorite here at Mamie’s.