Wolfgang, I was looking for a place to get good donuts and found your blog. My mother (Virginia) made donuts when I was young. I'm not much of a cook, but I remember them being delicious. Mom was a fabulous cook. I hope you enjoy. Maybe I'll get motivated and give them a go.
Here is a copy of my mother's recipe:
1 c. scalded milk 1 pkg. yeast 2 T. Crisco 2 T. sugar 1 t. salt
3 1/2 c. flour 1/4 c. lukewarm water 1 egg (well beaten)
Combine milk, shortening, sugar and salt. Cool to lukewarm. Add yeast softened in water. Add egg. Gradually stir in flour to make soft dough. Beat vigorously. cover and let rise until double in bulk. Turn out on floured board, knead and shape. Cut, let rise. Deep fry and dip into glaze while hot.
I found another recipe in her box:
Glazed Potato Doughnuts (Lee Sickles)
1 pkg. active dry yeast 1/4 c. warm water
1 c. milk, scalded 1/4 cup sugar
1/4 cup shortening 1 t. salt
3/4 cup mashed potatoes 2 eggs beaten
5-6 cups flour
Dissolve yeast in warm water. Combine milk, shortening, sugar and salt and cook until lukewarm. Stir in yeast, potatoes, and eggs. Gradually add enough flour to make a soft dough. Turn onto a floured surface and knead until smooth and satiny (approximately 7 minutes, adding flour to keep from sticking) Place in a lightly greased bowl, turn over to grease top. cover and let rise in a warm place until doubled in size 1-1 1/2 hours. Roll to 1.2 inch thickness. Cut with 3 inch donut cutter. cover let rise until doubled (about 30 minutes).
Deep fry at 375 degrees and dip into glaze while hot.
Glaze 1 pound powdered sugar
6 T. water
1 T. vanilla
Mix together. It will look like thick cream.