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Deacon's Light as a Feather Donuts

By: The Amish Family Cookbook. Copyright 2012 by Jerry and Tina Eicher. Published by Harvest House Publishers, Eugene, OR. Used by permission.

We can't think of a recipe more aptly named than this one for Deacon's Light as a Feather Donuts. With a deliciously airy texture and a subtle cinnamon flavoring, there's no denying these homemade doughnuts are as good as pastries get. You might be surprised by the special ingredient that makes these doughnuts so light and fluffy. Keep reading to discover the secret to wonderful airy doughnut delights!

Ingredients
  • 2 packages (4 ½ tsp.) yeast
  • 1 1/2 cup warm milk
  • 1 cup cold mashed potatoes
  • 1 1/2 cup sugar, divided
  • 1/2 cup vegetable oil
  • 2 teaspoons salt
  • 2 teaspoons vanilla
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 2 eggs
  • 6 cups flour
  • 1/2 teaspoon cinnamon
  • cooking oil for deep-fat frying
Instructions
  1. Dissolve yeast in warm milk. Add potatoes, ½ cup sugar, oil, salt, vanilla, soda, baking powder, and eggs; mix well.
  2. Add enough flour to form a soft dough. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. Punch dough down; roll out on a floured surface to ½-inch thickness. Cut with a 3-inch doughnut cutter. Place on greased baking sheets; cover and let rise until almost doubled, about 45 minutes.
  4. Meanwhile, combine the cinnamon and remaining sugar; set aside.
  5. Heat oil to 350 degrees F. Fry donuts until golden on both sides. Drain on paper towels; roll in cinnamon-sugar while still warm.

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would it be possible to just bake these in an oven?

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