As I mentioned in my last post, we have the tradition to make homemade doughnuts and dry ice root beer every Halloween for friends, neighbors, and anyone who wants, that stop by while out trick-or-treating. I have had many requests for the recipes so here they are!
1 pound russet potatoes peeled and quartered
1 packages active dry yeast
1 ½ c warm milk (110 to 115 degrees)
½ c vegetable oil
½ c sugar
1 t salt
7 ½ cup all-purpose flour
Oil for deep-fat frying
2 c confectioners sugar
5 1/3 T butter
1/3 c hot water
½ t vanilla extract
Place potatoes in a sauce pan and cover with water. Bring to a boil: cook until tender. Drain reserving ½ c cooking water: Cool to 110-115 degrees. Discard remaining cooking water. Mash potatoes WITHOUT ADDING ANYTHING TO THEM!!
In a large mixing bowl, dissolve yeast in reserved potato water. Add mashed potatoes, milk, oil, sugar, eggs, and salt. Add enough flour to form a soft dough. Place in a greased bowl, turning to grease the top. Cover and let rise in a warm place for 1 hour. Punch dough down. Divide into 2 or 3 sections and roll out one at a time on a floured surface to ½ thickness. Cut with a doughnut cutter. Set cut out doughnuts onto a flour surface a let rise for another 30-45 minutes. In an electric skillet or deep fat fryer, heat oil to 375 degrees. Fry doughnuts, a few at a time until golden brown. Remove and let drain a few minutes before glazing.
For glaze, combine powdered sugar, butter, water, and vanilla in a bowl. Dip warm doughnuts into galze and let cool in wire rack. Yield: 4 dozen
Dry Ice Root Beer
5 lbs sugar
5 lbs. dry ice
1 bottle root beer extract (5 oz)
5 gallons water
Mix sugar, extract and water in a large container. Add dry ice 30 minutes before wanting to drink.
Easy Peasy!!! Hope you enjoy the recipes! For our night I make 4 batches of the doughnuts. You want to eat them that night because they just don't taste good the next day for some reason!