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
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
Drain on paper towels, cool, and glaze. After glazing, place on
Yields about 5 dozen, not including the "holes." These freeze well.