SPUDNUTS

Spudnuts image

This has been in my family for over 40 years. It is absolutely the best potato doughnut recipe I've ever tasted. I hope you enjoy these as much as we have.

Provided by CJAY8248

Categories Yeast Breads

Time 33m

Yield 48 donuts, 48 serving(s)

Number Of Ingredients 11

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Ingredients

1 3/4 cups milk
1/2 cup shortening
1/2 cup sugar
1/2 cup potatoes, mashed with no butter or 1/2 cup salt
1 (1/4 ounce) package yeast
1/2 cup warm water
2 eggs
3/4 teaspoon vanilla
6 1/2 cups flour
1 teaspoon baking powder
2 teaspoons salt

Steps:

Scald milk, add shortening, sugar, and mashed potatoes. Cool to lukewarm. Mix yeast and warm water. Let stand 10 minutes. Add milk, shortening, sugar, and mashed potatoes. Stir. Stir in eggs and vanilla. Sift togrther the flour, baking powder, salt, and add to other ingredients and mix. Add 1/2 cup more flour if needed. Dough should be soft and sticky. Put in greased bowl and turn to coat. Let rise for 1 1/2 hours. Roll out on floured board to 1/2 inch thickness. Cut with donut cutter. Let rise 1/2 hour or more. Drop in hot grease until golden brown. Glaze with powdered sugar mixed with boiling water and vanilla. Dip right after frying and let dry.

Nutrition Facts : Calories 99.2, Fat 2.8, SaturatedFat 0.8, Cholesterol 10.1, Sodium 112.3, Carbohydrate 15.8, Fiber 0.5, Sugar 2.2, Protein 2.4

amsale Webe

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The article's presentation of the health benefits of spuds was highly informative. However, I would suggest adding some personal accounts or anecdotal evidence to make it more compelling and easy to remember. Sharing how spuds have positively impacte

David Franck

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While the article provided a thorough explanation of the history and cultural impact of spuds, I felt it delved too much into the technicalities of the cooking process. As a casual home cook, I would have benefited more from concise instructions and

Jordan Stewart

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As a culinary enthusiast, I was intrigued by the unique preparation of spuds highlighted in this article. The writer's detailed instructions and tips on selecting the right variety of spuds and using the appropriate cooking oil caught my attention. T

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