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Spudnuts (yeast/potato doughnuts)
2 2/3 cups milk, scalded
2 1/2 pkgs. yeast
4 tablespoons granulated sugar
4 tablespoons butter, melted
2 teaspoons salt
2 eggs, lightly beaten
1 cup mashed potatoes
6 cups all-purpose flour
Glaze: Combine 1 pound box powdered sugar with the liquid of your
choice: water, orange juice, milk, or chocolate milk Mix into
sugar to reach desired consistency.
Take 2/3 cup of scalded milk, cool, and add yeast. To the remaining
milk, add sugar, butter and salt. Combine milk mixtures in a large
bowl.
Add eggs and potatoes to milk mixture, blend well. Add flour and
knead well. (May need more flour)
Cover bowl with a cloth, let sit in a warm area to rise until dough
has doubled. When doubled, punch down and let raise again.
Roll dough out on well floured board, a portion at a time. Cut
with doughnut cutter and let doughnuts rise a bit. Meanwhile, heat
oil in a deep pot to 400\xb0 F.
Place doughnuts in oil with their dry (top) side down. Fry until
golden.
Drain on paper towels, cool, and glaze. After glazing, place on
waxed paper.
Yields about 5 dozen, not including the "holes." These freeze well.
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Potato Donuts 02