1 PKG. dry active yeast
1/4 c. warm water (110-115 degrees)
3/4 c. scalded buttermild
1/4 c. sugar
1/4 c. shortening
1 t. salt
1/4 c. fresh mashed potatoes
1 egg, beaten
1 t. nutmeg
3-1/2 to 4 c. flour
confectioners’ or granulated sugar, optionsl
Dissolve yeast in water; set aside. Combine remaining ingredients; stir in yeast. Knead 5 minutes until smooth. Let rise until double. Roll out on floured board to 1/2 inch thickness. Cut doughnuts with cutter. Let rise 30-35 minutes. Fry in hot oil until brown on both sides. Drain on paper towels. Dust with sugar, if desired. makes 24 doughnuts.