My Great Grandma Welling's Donuts

My Great Grandma Welling's Donuts

4 C Milk, scalded
1 Tbsp Salt
1 C Sugar
1 C Shortening
2 Tbsp Dry Yeast
1/2 tsp Lemon Extract or Juice
4 Large or 5 medium eggs
Pinch of Nutmeg
2 C Mashed Potatoes (I used potato pearls)
Flour - enough to make a soft dough

Glaze
Milk (whole milk is best)
Powdered sugar
Vanilla Extract
Almond extract - if desired

Scald milk, add salt, sugar and shortening until cool enough for yeast to work. Add yeast until bubbly and then add lemon, eggs, nutmeg, and mashed potatoes. Beat together. Add flour to make a nice soft dough. You will have to knead it on the counter with lots of flour. Cover loosely and let raise for 2-3 hours until double in size. Roll out to about 1/4 or 1/2" thick. Cut out, cover and let raise for another 30 minutes. Fry and drain. Dip in glaze. let it drain. Best if served warm.

To make glaze - add milk to powdered sugar to make a thick frosting, but so it still runs. Add a little vanilla and almond.