1. Cook potatoes. Drain and reserve potato water. Mash potatoes. 2. Mix mashed potatoes, potato water, yeast cake soaked in the ½ water, and the 2 cups flour. Let stand overnight. 3. In the morning add the butter, the egg and the sugar, and cream well. Add the lukewarm water, salt and the 5 cups flour. Beat well. 4. Let rise in a warm place until doubled in size. 5. Punch down and roll ½ inch thick. 6. Cut into rounds with a cookie cutter and drop each round into hot fat, browning on both sides. 7. Remove and drain on paper towels. 8. Roll in sugar while still warm. ---------------------------------------------------------------------------
Nutrition
Ingredients
