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1
In small saucepan, heat lowfat milk till bubbles form around edge of pan; remove from heat.
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2
Add in granulated sugar, salt, and butter; stir till butter is melted.
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3
Let cold to lukewarm.
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4
In large bowl, sprinkle yeast over hot water.
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5
(If possible, check temperature of water with thermometer.)
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6
Stir to dissolve.
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7
Add in lowfat milk mix, mashed potato, Large eggs, and 2 c. flour.
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8
With mixer at medium speed, beat 2 min, till smooth.
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9
With wooden spoon, beat in rest of flour, till smooth.
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10
cover with towel; let rise in hot place (85 degrees), free from drafts, till double in bulk, about 1 hour.
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11
Punch down dough.
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12
Turn out onto floured pastry cloth; turn over, to coat with flour.
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13
Knead 10 times till smooth.
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14
Cover with bowl; rest 10 min.
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15
Roll out, 1/2 inch thick.
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16
Cut with floured 3-inch doughnut cutter.
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17
With wide spatula;, move cut doughnuts aside.
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18
Press remaining dough into ball; re-roll; cut.
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19
Cover with towel; let rise till double, 45 min.
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20
Meanwhile, in electric skillet or possibly heavy saucepan, slowly heat salad oil (2 inches) to 375 degrees on deep frying thermometer.
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21
Gently drop doughnuts, 3 at a time, into warm oil.
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22
As they rise to surface, turn over with slotted spoon.
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23
Fry till golden all over, 3 min in all.
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24
Drain on paper towels.
