Preparation

Step 1 out of 6

In a small bowl add a 1/4 cup of warm water, one tablespoon of sugar and yeast, and let sit for at least 10 minutes or until frothy.

Step 2 out of 6

In a large stand mixture (or a large bowl) beat together eggs and sugar. Melt butter into scalded milk and let cool. Adding it slowly so the eggs don’t cook, add the cooled milk and butter mixture to the eggs and sugar. Add the salt and 1 1/2 cups of warm water. Mix in yeast mixture, potatoes, raisins and spice. Mix well.

Step 3 out of 6

Add flour and mix until a soft dough is formed. You may have to add extra flour so the dough is not too sticky. Add 1/4 cup at a time.

Step 4 out of 6

Cover and let rise until doubled in size. Punch down and let rise again. Roll out dough and cut out with donut cutter. Place cut donuts on a tea towel, cover and let rise again.

Step 5 out of 6

Heat a deep-set frying pan with either canola or peanut oil. Use enough oil in the pan so the donuts can float. Cook donuts in hot oil on both sides until golden brown.

Step 6 out of 6

Once cooked, you can dip the donuts in cinnamon sugar or let cool and ice with a vanilla glaze.