Directions

1. Peel and cube 1 large russet potato or 2 medium size. Place in saucepan and cover with water. Boil gently until tender. Drain. Mash with a fork . Set aside to cool.

2. Scald the milk. Set aside to cool.

3. Soften the yeast in warm water. Let sit for 5 minutes.

4. In a medium bowl put the yeast mixture, cooled milk, sugar, butter, mashed potatoes and eggs. Mix well with dough hook. Add 3 cups Kamut flour  and salt. Continue to stir until mixed well. Cover with plastic and let rise in a warm place until doubled.

5. Make glaze and set aside. ( Mix all the ingredients for the glaze until creamy)

6. Turn dough out onto floured surface and knead just a little more flour into dough until dough is soft but not sticky. Roll out ¼ inch thick.

7. Begin heating the oil to 350-375 degrees

8. Cut dough with donut cutter. Place the donuts on parchment paper with a little flour so the donuts won’t stick as they rise. Let rise as you cut all the donuts. Gather the donuts holes together and knead together and roll out until all the dough is used.

9. Begin frying when the oil is hot enough. ( test by frying a little piece of bread, if the bread fry’s nicely, the oil is ready. Turn the donuts with tongs when the donuts are light brown, finish the other side the same.

10. Place the donuts on a cooling rack with parchment paper underneath to catch any extra oil.

11. Dip the hot donuts immediately with tongs into the glaze and place back on the rack to cool or serve warm.