Dough:
3/4c vegetable shortening
1/2c sugar
2 eggs
2.5t salt
1.5c cold, cooked, mashed russet potato (no skins)
3 pk instant yeast
3c warm milk
9c flour (more or less)
Canola oil
Cream the shortening and sugar together in a mixing bowl. Add the eggs and salt, then the potatoes.
Dissolve the yeast in the warm milk and let that sit for 5 minutes, or until bubbly.
Add in the yeast mixture. Once combined, add the flour 3 cups at a time until the dough forms a ball. Knead on a floured surface, then place the dough in an oiled bowl covered with a towel and let it rise until doubled in size.
Roll out the dough to 1/2 inch thickness and cut out the doughnuts. Cover them with a towel and let them rise until doubled.
Heat 2 inches of canola oil to 350-375. Add in the doughnuts in batches, and flip when golden brown. Place on paper towels.
Frosting:
1/2c butter
1c brown sugar
1/2c milk
2t maple extract
2.5c sifted powdered sugar (could be more)
Melt butter in a sauce pan and add the brown sugar. Cook until boiling. Add the milk and maple extract and remove from the heat. Add in the powdered sugar until you get the desired consistency. Frost the maple bars & enjoy. Please tag me if you make these I would love to see @damnginacooks :)