• In one bowl – Dissolve 1 tbsp. yeast and 1 c. warm water. Allow yeast mixture to froth. 

In another bowl combine

• 1 cup warm milk
• 1 cup mashed potatoes
• 2 tbsp. butter
• ½ cup warm honey
• When the mixture is lukewarm to the touch add in yeast mixture and 3 cups of all-purpose, unbleached flour.  Let stand until the mixture starts to bubble up and has a sponge-like consistency.
• Add in 1 egg, beaten
• 1 tsp Celtic salt
• 4 cups of flour

The dough should be soft.  Turn out on a floured counter and knead until satiny, and pliable. Let rise in a warm place until doubled in bulk.

• Roll out dough until 1 inch thick and cut with a doughnut cutter (take a ball of dough about the size of a small orange, work it till it is a smooth ball, then poke your two thumbs through the centre and work a small hole about the size of your thumbs)
• Place on a greased and floured baking sheet
• Cover and allow to rise until not quite doubled in bulk

When doughnuts are ready to fry

• Put 2 inches of coconut oil in the bottom of a deep skillet
• Heat to 375F – the oil should not smoke

Do not leave oil unattended – oil that gets too hot can spontaneously burst into flame.

• Carefully place doughnuts 3 to 4 at a time into the hot oil

The oil will bubble rapidly, so be careful not to get burned with splattering grease. 

• Cook on each side until lightly browned, about 45 to 60 seconds
• Remove the finished doughnuts from the oil and drain on paper towels
• Once drained and while still warm, lay out doughnuts on a baking sheet and glaze with the glaze of your choice.