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SPUDNUTS
Yield: 4 dozen

1 3/4 cup milk
1/2 cup shortening
1/2 cup sugar
1/2 cup mashed potatoes
1 pk active dry yeast
1/2 cup warm water, 110-115 degrees
2 eggs, beaten
1/2 ts vanilla
6 1/2 to 7 cups all-purpose flour
1 ts baking powder
2 ts salt

Scald milk, stir in shortening, sugar and mashed potatoes. Cool to
lukewarm. Blend well.

Sprinkle yeast over warm water and stir until yeast is dissolved.
Add to milk mixture. Stir in beaten eggs and vanilla.

Sift 6 1/2 cup. flour with baking powder and salt, add gradually
to yeast mixture, mixing well after each addition. Add another 1/2
cup flour if needed to make a soft dough. Turn into greased bowl
and turn dough over to grease the top. Cover and let rise in warm
place until doubled, about 1 1/2 hours.

Roll to 1/2 " thickness on floured board. Cut with floured doughnut
cutter. Place cut-out doughnuts on waxed paper, cover with cloth
and let rise in warm place until doubled, about 30 minutes.

Fry a few doughnuts at a time in hot oil (375 degrees). Drain on
absorbent paper. Shake warm doughnuts in a bag containing sugar to
coat them. Makes about 4 dozen doughnuts.

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